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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Grilled Chicken Pasta Salad with Balsamic Vinaigrette Delight

This Grilled Chicken Pasta Salad with Balsamic Vinaigrette is a versatile dish perfect for busy weeknights, bursting with flavors and colors.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Vegetables
  • 2 pieces Boneless, Skinless Chicken Breasts Provides lean protein; swap with grilled tofu or shrimp for a vegetarian option.
  • 2 pieces Red Bell Peppers Add sweetness and vibrant color; can be replaced with zucchini or asparagus.
  • 3 stalks Green Onions Offer mild onion flavor; substitute with chives or omit altogether.
For the Pasta
  • 8 ounces Whole Grain Penne Pasta Acts as the base; gluten-free pasta can be used.
For the Balsamic Vinaigrette
  • 1/4 cup Balsamic Vinegar Provides tang and depth; substitute with red wine vinegar.
  • 1 tablespoon Lemon Zest Adds brightness; fresh lemon is best.
  • 2 tablespoons Lemon Juice Adds brightness; fresh lemon is best.
  • 2 cloves Garlic (minced) Infuses the vinaigrette with flavor; use garlic powder as an alternative.
  • 1/2 cup Olive Oil Emulsifies the vinaigrette; can substitute with avocado oil.
  • 1 teaspoon Kosher Salt Enhances overall flavor; consider using sea salt.
  • 1/2 teaspoon Black Pepper Enhances overall flavor; use freshly ground for best taste.
For the Fresh Touch
  • 1/4 cup Chopped Parsley Fresh herbs elevate the dish's aroma.
  • 1/4 cup Basil Leaves Fresh herbs elevate the dish's aroma.
  • 1/2 cup Grated Parmesan Cheese Adds creaminess; omit for a dairy-free version.

Equipment

  • Grill
  • Large pot
  • Mixing bowl
  • Colander
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your grill to high heat, around 450°F (230°C). Coat the chicken breasts, red bell peppers, and green onions with olive oil and season with salt and pepper.
  2. Place the chicken on the grill and grill for about 6 minutes on each side until the internal temperature reaches 165°F (75°C). Grill the bell peppers for about 6 minutes on each side until charred and tender, and the green onions for about 3 minutes per side.
  3. While the grilled ingredients rest, bring a large pot of salted water to a boil. Cook the whole grain penne pasta according to package instructions, about 10-12 minutes. Drain and set aside.
  4. Slice the chicken against the grain into thin strips, chop the bell peppers into bite-sized pieces, and slice the green onions.
  5. In a mixing bowl, whisk together balsamic vinegar, lemon zest, lemon juice, and minced garlic. Gradually drizzle in olive oil while whisking to emulsify. Fold in chopped parsley and basil, and season with salt and pepper.
  6. In a large bowl, toss the cooked penne pasta with the vinaigrette for about 5 minutes. Fold in the sliced grilled chicken, chopped bell peppers, and sliced green onions.
  7. Transfer to a serving dish, enjoy warm or refrigerate to serve cold later. Top with grated parmesan cheese if desired.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Allow grilled ingredients to rest for a few minutes before slicing for moisture retention. Customize the vinaigrette as preferred.

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