Zesty Grilled Chicken and Summer Vegetable Pasta Salad
As Labor Day approaches, signaling the unofficial end of summer, this vibrant pasta salad offers a delicious way to savor the season's bounty before it fades. Featuring tender grilled chicken and sweet bell peppers, bright cherry tomatoes, and a punchy lemon-herb dressing, it's perfect for a backyard barbecue or a picnic under the last warm rays. This dish is hearty, refreshing, and travels beautifully, making it an ideal choice for your holiday gatherings.
Ingredients
- 8 ouncesRotini or Fusilli Pasta, dry
- 1½ poundsBoneless, Skinless Chicken Breasts, about 2 large breasts
- 2 largeBell Peppers, assorted colors, cored and quartered
- 1 smallRed Onion, cut into thick rings
- 1 pintCherry Tomatoes, halved
- ½ cupFresh Parsley, chopped
- ¼ cupFresh Basil, chopped
- ¼ cupExtra Virgin Olive Oil, plus 2 tablespoons for grilling
- 1 largeLemon, juice and zest
- 1 tablespoonDijon Mustard
- 2 clovesGarlic, minced
- 1 teaspoonKosher Salt, or to taste
- ½ teaspoonBlack Pepper, freshly ground, or to taste
Wheat: Rotini or Fusilli Pasta
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.
Method
- 1
Prepare the grill: Preheat a grill or grill pan to medium-high heat (about 400°F/200°C).
- 2
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside.
- 3
Grill chicken and vegetables: Lightly brush the chicken breasts, bell pepper quarters, and red onion rings with 2 tablespoons of olive oil. Season generously with salt and pepper.
- 4
Grill the chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Grill the bell peppers and onion rings for 4-6 minutes per side, or until tender-crisp with nice char marks. Remove everything from the grill and let cool slightly.
- 5
Dice and slice: Once cooled, dice the grilled chicken into bite-sized pieces. Roughly chop the grilled bell peppers and red onion.
- 6
Make the dressing: In a small bowl, whisk together the remaining 1/4 cup olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- 7
Combine the salad: In a large mixing bowl, combine the cooled pasta, diced chicken, chopped grilled bell peppers and onion, halved cherry tomatoes, chopped fresh parsley, and chopped fresh basil. Pour the dressing over the ingredients.
- 8
Toss thoroughly: Gently toss the salad until all ingredients are well coated with the dressing. Taste and adjust seasoning as needed.
- 9
Serve: Serve immediately or chill for at least 30 minutes to allow the flavors to meld. This salad is excellent served at room temperature or chilled.
Chef's notes
- Make Ahead: This salad can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors develop beautifully overnight.
- Add-ins & Variations: Feel free to customize! Add crumbled feta cheese, sliced Kalamata olives, or a sprinkle of toasted pine nuts for extra texture and flavor. For a vegetarian option, omit the chicken and add grilled zucchini or eggplant.
- Herb Freshness: For the best flavor, add the fresh herbs (parsley and basil) just before serving if making ahead, as they can lose some vibrancy when stored with dressing.
- Grill Marks: For pronounced grill marks, ensure your grill is hot and clean. Avoid moving the chicken and vegetables too soon after placing them on the grates.
Personalized nutrition
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