Caesar Glazed Chicken Drumsticks with an Italian pasta salad

I am proud to say that my dear old grandma Carol is obsessed with this Italian Pasta Salad! It can brighten any day of the week for her! A huge bowl of this goes very fast in our house. The chicken drumsticks sure stands out from other chicken recipes that I normally make. The creamy Caesar glaze is such a simple idea that you never really hear about! But it goes so well with the rest of the seasoning. Try it for yourself! You'll be amazed!

Chicken drumsticks dry rub:
6 chicken drumsticks
2 tsp kosher salt
1 tsp coarse black pepper
1/2 tsp oregano
1/2-1 tsp red pepper flakes (depending on how hot you want it)
Rub the seasoning well into the drumsticks.
Pour 1/2 cup of Caesar dressing into a bowl with a brush.

Throw the chicken on the grill at 350 F.
After 15 minutes - brush on a layer of the Caesar dressing (only on the side that is facing upwards)
After an additional 5 minutes, flip the chicken around. Brush on a layer of the Caesar glaze on this side too.
After 45 minutes, throw on the last bit of Caesar dressing that you have. Turn down the BBQ to 225 F. Grill the chicken for another 8 minutes. All done!

Italian Pasta Salad:
Boil 1 box (12 oz) of veggie pasta (or whatever kind you prefer). Let it cool off a few minutes in a bowl. Then add the rest of your ingredients!
1 cup sliced black olives
1 cup chopped up garlic stuffed green olives
1 cup peeled (optional) cucumber
1 cup chopped cherry tomatoes
1 tbsp chopped red onion
1 cup roughly chopped artichoke hearts with some of the juice
1/2 cup chopped pimientos
2 tbsp balsamic vinegar
4 tbsp olive oil
Squeeze in the juice from 2 lemon wedges

Mix it well and stick the bowl in the freezer for 20 minutes to make it nice and cold!
Just before serving - add lots and lots of shredded fresh Parmesan cheese!