Imagine a mouthwatering dish that combines the smoky charm of grilled chicken and vegetables with the vibrant, herbal punch of pesto – all tossed together in a refreshing pasta salad that screams summer! This Chicken Pesto Pasta Salad with Grilled Veggies isn't just a meal; it's a culinary experience that transforms simple ingredients into a restaurant-worthy masterpiece you can easily create in your own kitchen. Perfect for picnics, potlucks, or a quick weeknight dinner, this recipe will become your new go-to crowd-pleaser that looks impressive but takes just 30 minutes to prepare.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cooked pasta (fusilli or penne)
- 1 cup grilled chicken, diced
- 1 cup grilled zucchini, sliced
- 1 cup bell peppers, diced
- 1/2 cup pesto sauce
- 1/4 cup parmesan cheese, grated
Instructions
- Prepare all ingredients by washing and chopping vegetables. Dice chicken into uniform bite-sized pieces.
- Cook pasta in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop cooking process and cool pasta down.
- Preheat grill or grill pan to medium-high heat. Lightly brush zucchini and bell peppers with olive oil and season with salt and pepper.
- Grill chicken pieces for 6-7 minutes, turning occasionally, until internal temperature reaches 165°F. Remove and let rest for 3-4 minutes.
- Grill vegetable slices for 2-3 minutes per side until they have nice char marks and are tender.
- In a large mixing bowl, combine cooked pasta, grilled chicken, grilled zucchini, and bell peppers.
- Add pesto sauce and gently toss all ingredients until evenly coated.
- Sprinkle grated parmesan cheese over the salad and mix lightly.
- Chill for 15-20 minutes before serving to allow flavors to meld together.
- Serve cold or at room temperature, garnishing with additional parmesan if desired.
Tips
- For maximum flavor, use freshly grilled chicken and vegetables – the char marks add incredible depth to the dish.
- Cook pasta just until al dente to prevent a mushy texture in your salad.
- Let the salad chill for at least 15 minutes to allow the pesto to fully coat the ingredients and intensify the flavors.
- Use high-quality store-bought or homemade pesto for the best taste.
- For a vegetarian version, swap chicken with grilled tofu or chickpeas.
- Choose short, sturdy pasta shapes like fusilli or penne that hold the pesto sauce well.
- If possible, use a cast-iron grill pan for those perfect, restaurant-style grill marks on your vegetables.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 55mg
