Description
A delicious and refreshing Grilled Chicken Pesto Pasta Salad, perfect for a summer meal or a picnic.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell peppers, chopped
- 1 cup fresh basil pesto
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- Fresh basil leaves for garnish
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Preheat the grill to medium-high heat. In a bowl, toss the chicken breasts with olive oil, garlic powder, salt, and pepper.
- Grill the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
- In the same bowl used for the chicken, add the zucchini and bell peppers. Toss with a little olive oil, salt, and pepper, then grill for about 4-5 minutes until tender and slightly charred.
- In a large mixing bowl, combine the cooked pasta, grilled chicken, grilled veggies, cherry tomatoes, pesto, and Parmesan cheese. Toss until everything is well coated.
- Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing cold salad.
- Garnish with toasted pine nuts and fresh basil leaves before serving.
Notes
- For a vegetarian option, substitute grilled chicken with chickpeas or grilled tofu.
- Add a squeeze of lemon juice before serving for an extra burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg