This is what you should be bringing to the potluck🙂‍↕️ The best balsamic grilled chicken & “marry me” pasta salad 🍅🌿✨ made using my favourite @hexclad cookware! #HexCladPartner Recipe: Balsamic Chicken Thighs: 8 chicken thighs Juice of 1 lime 1/4 cup olive oil 1/4 cup balsamic vinegar 2 tbsp soy sauce 2 tbsp brown sugar 1 tsp salt Handful finely minced parsely 1/2 tsp dried thyme 3 garlic cloves (grated) Freshly cracked pepper “Marry me” pasta salad: 500g fusilli pasta cooked 
1 can cannellini beans (drained & rinsed) 1/2 cup pitted kalamata olives (optional) 1 can of artichokes (drained) 10 sundried tomatoes 2 roasted red peppers Fresh basil to taste 1/2 cup freshly grated parmesan Dressing: 1/2 cup olive oil (found in the sundried tomato jar) 1 small yellow onion 1 1/2 tbsp of tomato paste 2 garlic cloves 1/8 tsp red pepper flakes 1/2 tsp oregano 1/2 cup greek yogurt 4 sundried tomatoes 1 roasted red pepper Juice 1/2 lemon 1 tbsp red wine vinegar 1 tbsp honey 1 tsp salt 1 tbsp fresh basil 1 tbsp fresh parsely Instructions: For chicken: 1. Add all ingredients to a bowl and mix to coat the chicken. Marinate for at least 30 minutes or preferably overnight, covered in the fridge. 2. Grill the chicken on high heat for 7-8 minutes or until internal temp is 175F. Let rest for 5 minutes before eating! For the pasta salad: 1. Finely dice the onion. Heat a small pan on medium heat. Add in the 1/2 cup of sundried tomato oil, along with the onion. 2. Sauté the onion until translucent (approx. 4-5 minutes) then add in the tomato paste and a pinch of salt. Cook for 1-2 minutes. 3. Grate in the 2 cloves of garlic, then add in the red pepper flakes, and oregano. Cook for another minute, then remove from heat. Allow to cool fully. 4. When cooled, add to a measuring glass or blender, and add in the rest of the dressing ingredients. Blend until smooth.