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Grilled Chicken Pasta Salad with Balsamic Vinaigrette – Easy Recipe

Grilled Chicken Pasta Salad with Balsamic Vinaigrette – Easy Recipe
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★★★★★

4.8 from 13 reviews

This Grilled Chicken Pasta Salad with Balsamic Vinaigrette is a vibrant and healthy dish perfect for any season. Tender grilled chicken breasts paired with smoky red bell peppers and green onions are tossed with whole grain penne pasta and a zesty balsamic lemon dressing. Fresh herbs and a sprinkle of Parmesan add the perfect finishing touch, creating a satisfying meal that can be served warm or chilled.

Ingredients

Scale

For the Chicken and Vegetables

  • 1 ½ lbs boneless, skinless chicken breasts
  • 3 red bell peppers, stemmed and halved
  • 4 green onions
  • Kosher salt and freshly cracked black pepper, to taste
  • Olive oil, for coating

For the Pasta

  • ¾ lb whole grain penne pasta

For the Balsamic Vinaigrette

  • ¼ cup + 2 tbsp balsamic vinegar
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 4 garlic cloves, minced
  • ½ cup olive oil, plus more as needed
  • ¼ cup chopped parsley
  • Salt and pepper, to taste

For Garnish

  • ½ cup basil leaves, roughly torn
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Prepare the Grill: Heat your grill over high heat. While it’s heating up, coat the chicken breasts, red bell peppers, and green onions in olive oil. Season generously with kosher salt and freshly cracked black pepper to enhance flavors.
  2. Grill the Chicken and Vegetables: Place the chicken and red bell peppers on the grill, covering them. Grill for about 6 minutes on each side or until they are slightly charred and cooked through. Grill the green onions for approximately 3 minutes per side. Once done, transfer everything to a cutting board and let rest for 5 minutes to retain juices.
  3. Cook the Pasta: While grilling, bring a large pot of salted water to a boil. Add the whole grain penne pasta and cook according to package instructions until al dente. Drain and set aside.
  4. Slice and Chop: Thinly slice the rested chicken against the grain for tenderness. Roughly chop the grilled red bell peppers and slice the green onions into bite-sized pieces for easy eating.
  5. Prepare the Balsamic Vinaigrette: In a large mixing bowl, whisk together the balsamic vinegar, lemon zest, lemon juice, and minced garlic. Slowly drizzle in the olive oil while continuously whisking until the dressing is emulsified. Stir in chopped parsley and season with salt and black pepper to taste.
  6. Toss the Pasta and Ingredients: Add the cooked pasta to the vinaigrette and toss well to coat. Let it sit for about 5 minutes to absorb flavors. Then add sliced chicken, grilled peppers, green onions, and torn basil leaves. Toss gently to combine all ingredients evenly. Adjust seasoning if needed.
  7. Serve and Enjoy: Serve the pasta salad warm or cold, garnished generously with grated Parmesan cheese and extra freshly cracked black pepper. Enjoy this flavorful and healthy dish as a main meal or a hearty side.

Notes

  • For a gluten-free option, substitute whole grain penne with gluten-free pasta.
  • To make this dish dairy-free, omit the Parmesan cheese garnish.
  • Swap chicken with grilled tofu or shrimp for a different protein option.
  • This salad can be served chilled for a refreshing summer meal or warm for cooler days.
  • Adjust the amount of lemon juice and balsamic vinegar to your preferred acidity level.

Nutrition

Keywords: Grilled chicken pasta salad, balsamic vinaigrette, healthy pasta salad, whole grain pasta recipe, summer salad, grilled vegetables pasta, easy pasta salad

Find it online: https://leofoster.com/grilled-chicken-pasta-salad-with-balsamic-vinaigrette-easy-recipe/