• Marinate the chicken first. Place the chicken in a resealable bag or dish. Whisk together the olive oil, vinegar, garlic and a big pinch of salt and pepper. Marinate for at least 30 minutes or even overnight.
• Right before grilling the chicken, cook the pasta according to the directions. You can also fry the bacon at this time! Cook until crispy then drain any excess grease on a paper towel.
• Preheat the grill to the highest setting. Remove the chicken, letting the excess marinade run off, then place it on the grill grates. Grill for 5 or 6 minutes per side or until the chicken reaches 165 degrees F internally. When the chicken is done, let it rest for 10 minutes while you combine the rest of the ingredients.
• In a large bowl, combine the pasta, tomatoes, bacon/pancetta and green onions. Chop the chicken and place it in the bowl too. Toss everything together. Make the dressing and pour it over the pasta salad. Toss well so everything is coated. If desired, add more gorgonzola. Taste and season with more salt and pepper if needed.
• Serve!

gorgonzola vinaigrette

• Whisk together the vinegar, garlic, chives, dill, honey and dijon with a big pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the blue cheese. This stays great in the fridge for 2 to 3 days.