This colorful chicken and pasta salad is perfect for a potluck, picnic or light supper.
Mix oil, vinegar, Italian seasoning, garlic salt and pepper in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.
Test Kitchen Tip: If serving salad chilled, reserve 1/4 cup of the vinaigrette to toss with salad just before serving.
Substitution Tip: Use 2 tablespoons McCormick® Perfect Pinch® Salad Supreme Seasoning and 1 teaspoon salt in place of the Italian seasoning, garlic salt and pepper.