Grilled Chicken Pasta Salad

My husband says he doesn’t like pasta yet he loves my Louisiana Chicken Pasta, Spinach Cheese Tortellini, and this grilled Chicken Pasta Salad.  Looks like I’m starting to convert him!  🙂

This Grilled Chicken Pasta Salad is a perfect meal for the upcoming hot summer months!  It’s full of seasoned grilled chicken, juicy sweet tomatoes, fresh herbs, Parmesan cheese, and a light extra virgin olive oil dressing.  Plus it’s served cold so it won’t heat you up and it can be made ahead.

Also a great dish for parties!  I made this for one sister’s bridal shower and another’s baby shower.  It was a hit at both!

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My husband and I just planted some tomatoes and herbs in pots on our deck so in a few short months I’ll be able to make this using fresh home grown tomatoes and basil (as long as we don’t kill the plants).  So excited!

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Grilled Chicken Pasta Salad

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 8

Author Melanie

Ingredients

For the Chicken:

• 1 pound chicken breasts or tenders I prefer tenders
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder

For the Dressing:

• 2 cloves crushed garlic
• 2 tablespoons fresh basil chopped (or 1 tablespoon dried)
• 2 tablespoons fresh oregano chopped (or 1 tablespoon dried)
• 1 Tbsp Dijon mustard
• 1 Tbsp cider vinegar
• 3/4 c light olive oil

For the Pasta:

• 1 pound bow tie pasta
• 1 10 ounce carton cherry tomatoes, halved
• 1 cup grated Parmigiano Reggiano cheese

Instructions

For the Chicken:

1. Place chicken in a ZipLock bag and add marinade ingredients. Shake so all the chicken is covered. Marinate in the fridge for 30 minutes or longer. Grill chicken on both sides (165 degrees F internal temp). You can also grill using a George Foreman grill and cook for about 6-7 minutes.
2. Allow the chicken to cool a little and then slice into thin strips against the grain.

For the dressing:

1. Mix all dressing ingredients together in a medium bowl. Set aside.

For the Pasta:

1. In a large pot, cook pasta in salted boiling water until al dente (tender but firm). Drain off water and place pasta in a bowl with ice water. Once the pasta is cold, drain off water (let it sit in the strainer for about 5 minutes to dry well).
2. To a large bowl, add pasta, tomatoes, cheese, and chicken. Drizzle dressing over the top and then toss until combined. Place covered in the refrigerator until ready to serve.

Recipe Source: Slightly adapted from family friend Jill Jones (less oil, cherry tomatoes instead of regular)