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Fusili Pasta Salad with Grilled Chicken Breasts

3/4 cup olive oil
3 teaspoons cumin
2 cups julienned yellow and red bell peppers
1 teaspoon red pepper
1 teaspoon paprika
1/4 cup fresh lime juice
8 ounces tri-colored Fusili pasta, cooked and cooled
2 chicken breasts, skinless and boneless
4 tablespoons cilantro leaves coarsely chopped
1 can black beans, drained
salt and pepper to taste

Instructions:

Mix the paprika, red pepper and 2 teaspoons cumin together.
Brush the chicken with 2 tablespoons olive oil and lightly salt.
Coat the chicken breast with the spice mixture and grill over medium coals for 8-10 minutes per side or desired doneness. Chill the chicken and slice into thin slices.
Whisk together the fresh lime juice and remaining olive oil and cumin.

Season to taste with salt and black pepper.
Toss all ingredients together and chill before serving.
4 servings