1. 1. Marinate the Chicken: Whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, basil, smoked paprika, salt, and black pepper in a bowl. Add the chicken breasts, coat thoroughly, cover, and let marinate for at least 30 minutes or up to two hours in the refrigerator.

2. 2. Grill Everything: Preheat your grill to high. Grill the marinated chicken breasts for 6 to 7 minutes on each side until they reach an internal temperature of 165°F. Grill the halved red bell peppers skin side down for 5 to 6 minutes until blistered. Grill the whole green onions for about 2 to 3 minutes per side.

3. 3. Cook the Pasta: Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and drizzle with olive oil to prevent sticking.

4. 4. Make the Balsamic Vinaigrette: Whisk together the balsamic vinegar, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, oregano, salt, and black pepper until blended. Slowly drizzle in the olive oil while whisking until emulsified.

5. 5. Rest and Chop: Let grilled ingredients rest for 5 minutes. Thinly slice the chicken against the grain, chop the roasted peppers, and slice the green onions.

6. 6. Assemble the Salad: Place warm drained pasta in a large bowl, add half of the vinaigrette, and toss. Let sit for 5 minutes to absorb dressing. Mix in sliced chicken, chopped peppers, green onions, cherry tomatoes, olives, cucumber, parsley, and torn basil.

7. 7. Dress and Toss: Pour remaining vinaigrette over the salad and toss until evenly coated. Adjust seasoning with salt, pepper, or lemon juice as needed.

8. 8. Serve: Dish into bowls or a platter. Top with freshly grated Parmesan cheese and toasted pine nuts if desired.