Start by boiling a large pot of salted water. Once it’s bubbling, add your whole-grain penne pasta. Cook according to package instructions until al dente. Drain the pasta and rinse it with cold water. This stops the cooking process and keeps the pasta firm. Set aside to cool.

If you don’t have shredded chicken on hand, you can quickly prepare it. Boil or grill chicken breasts until cooked through. Then shred it with two forks or chop it into bite-sized pieces. You can season it with a pinch of salt and pepper for extra flavor.

Now, let’s get chopping. Halve the cherry tomatoes and slice the red onion thinly. You can also include additional vegetables like bell peppers or cucumbers based on your preference. Colorful veggies not only enhance the appearance but also the taste.

In a mixing bowl, combine extra virgin olive oil, minced garlic, low-sodium soy sauce, whole-grain Dijon mustard, balsamic vinegar, salt, pepper, and Italian seasoning. Whisk everything together until it’s nicely emulsified. Take a moment to taste it; feel free to adjust the seasonings to match your palate.

In a large mixing bowl, combine the cooked pasta, shredded chicken, cherry tomatoes, sliced red onion, and any additional veggies. Pour the dressing over the mixture and toss everything together gently. Make sure all the ingredients are well-coated.

Finally, sprinkle freshly grated Parmesan cheese on top, along with chopped basil. Mix once more for good measure. The cheese adds a creamy texture while the basil brings a fresh element to the dish.