Cook pasta according to package directions. Chill the pasta in a colander  under cold running water. Drain pasta and place in large mixing bowl. Grill the bell peppers until skin blackens. Turn to char all sides evenly. Remove peppers and put them in a paper bag to steam. When cool, remove the skin and seeds and slice peppers into 1/2 inch strips. Lightly season the chicken breasts with salt and pepper. Rub with olive oil and grill. In a blender, puree fresh basil leaves into the vinaigrette (or add dried basil to vinaigrette). For individual servings, toss all remaining ingredients together, slice the chicken breasts and serve atop the pesto salad. For buffet, cut the chicken into strips and toss all the ingredients together. Season with salt and pepper. Servings: 4