Welcome, food enthusiasts! If you’re looking for a delicious yet simple dinner option for busy weeknights, look no further. This Weeknight Grilled Chicken Pasta Salad with Balsamic Vinaigrette is packed with grilled chicken, vibrant peppers, fresh herbs, and a tangy balsamic dressing that will satisfy your cravings. Whether you’re new to pasta salads or a seasoned pro, this recipe is sure to become your next favorite.
Introduction
Pasta salads are a staple in many households, offering versatility and ease. This Weeknight Grilled Chicken Pasta Salad with Balsamic Vinaigrette takes a simple pasta base and elevates it with the smoky flavors of grilled chicken and charred vegetables, combined with the freshness of basil and parsley. Inspired by classic Mediterranean flavors, this dish can be served warm or cold, making it ideal for any time of the year. If you’re a fan of both grilled chicken and pasta, you’ll love the way these ingredients blend together to create a comforting, healthy meal.
Check out our guide to perfect balsamic dressings here.
Ingredients for Weeknight Grilled Chicken Pasta Salad
To get started, you’ll need the following ingredients:
- 1 ½ lbs boneless, skinless chicken breasts
- 3 red bell peppers, stemmed and halved
- 4 green onions
- Kosher salt and freshly cracked black pepper
- ¾ lb whole grain penne pasta
- 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
- ½ cup basil leaves, roughly torn
- Grated parmesan cheese, for serving
Optional Substitutions:
- For a gluten-free option, use gluten-free pasta.
- For a dairy-free version, omit the parmesan cheese.
- For added protein, swap chicken with grilled tofu or shrimp.
How to Make Weeknight Grilled Chicken Pasta Salad – Step by Step
Follow these easy steps to make your Weeknight Grilled Chicken Pasta Salad:
Step 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 salt and pepper.
Step 2: Grill the Chicken and Vegetables
Grill the chicken and red bell peppers, covered, for about 6 minutes on each side, or until they’re slightly charred and cooked through. The green onions will take about 3 minutes per side. Once cooked, transfer everything to a cutting board and let it rest for 5 minutes.
Step 3: Cook the Pasta
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the whole grain penne pasta and cook according to the package’s instructions. Once cooked, drain and set aside.
Step 4: Slice and Chop
Thinly slice the chicken against the grain, roughly chop the grilled peppers, and slice the green onions into bite-sized pieces.
Step 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 whisking continuously until the dressing is emulsified. Stir in the chopped parsley and season with salt and pepper to taste.
Step 6: Toss the Pasta and Ingredients
Add the cooked pasta to the vinaigrette and toss until it’s well-coated. Let it sit for about 5 minutes to allow the flavors to absorb. Then, add the sliced chicken, peppers, green onions, and torn basil leaves. Toss everything together and adjust the seasoning if necessary.
Step 7: Serve and Enjoy
Serve the pasta salad warm or cold with lots of grated parmesan cheese and extra black pepper on top for garnish. Enjoy!
For more pasta salad recipes, check out this delicious variation.
Helpful Tips for Weeknight Grilled Chicken Pasta Salad
Here are a few tips to make your Grilled Chicken Pasta Salad even better:
- Use fresh ingredients: Fresh herbs like basil and parsley add a burst of flavor to the salad.
- Char your vegetables well: Don’t be afraid to get a good char on your peppers and onions—it adds depth to the dish.
- Let the pasta sit in the vinaigrette for a few minutes before adding the other ingredients to absorb the flavors.
Cooking Tips for the Best Weeknight Grilled Chicken Pasta Salad
- Grill temperature: Make sure your grill is hot enough before placing the chicken and vegetables. This ensures a good sear and prevents sticking.
- Marinate the chicken: For extra flavor, marinate the chicken in a little olive oil, garlic, and balsamic vinegar for 30 minutes before grilling.
- Cook the pasta al dente: Slightly undercooked pasta works best for pasta salads, as it holds its shape better when tossed with dressing.
Serving Suggestions for Weeknight Grilled Chicken Pasta Salad
This Grilled Chicken Pasta Salad pairs beautifully with:
- A crisp white wine like Sauvignon Blanc.
- Garlic bread or a fresh, crusty baguette.
- A simple side salad with a light vinaigrette for added freshness.
For an even more indulgent experience, serve the pasta salad with a creamy tomato soup on the side.
Nutritional Information
This Weeknight Grilled Chicken Pasta Salad is a healthy option for busy weeknights. Here’s a breakdown:
- Calories: 620 per serving
- Protein: 38g
- Carbs: 42g
- Fats: 25g
- Fiber: 8g
- Sodium: 760mg
Storage and Leftovers for Weeknight Grilled Chicken Pasta Salad
To store your pasta salad, place it in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of olive oil to refresh the dressing. This pasta salad can also be enjoyed cold straight from the fridge.
Frequently Asked Questions (FAQs) for Weeknight Grilled Chicken Pasta Salad
Q1: Can I use different vegetables for this recipe?
A1: Absolutely! Feel free to swap out the peppers and onions for zucchini, asparagus, or even mushrooms.
Q2: How long can I store the leftovers?
A2: You can store leftovers for up to 3 days in the fridge.
Q3: Can I make this dish ahead of time?
A3: Yes! You can prepare the components ahead and toss everything together just before serving.
Q4: What’s the best way to serve this dish for a party?
A4: Serve it in a large bowl, topped with extra parmesan and basil leaves for a visually stunning dish.
Related Recipes for Pasta Salad Lovers
Ultimate Cowboy Casserole Cornbread – A Hearty Meal
Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
I hope this Weeknight Grilled Chicken Pasta Salad with Balsamic Vinaigrette becomes a favorite in your home! It’s a simple, delicious dish that’s perfect for any night of the week. Don’t forget to experiment with your own variations and leave a comment with your feedback. Happy cooking!
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Grilled Chicken Pasta Salad with Balsamic Vinaigrette – Easy Recipe
Description
Welcome, food enthusiasts! If you’re looking for a delicious yet simple dinner option for busy weeknights, look no further. This Weeknight Grilled Chicken Pasta Salad with Balsamic Vinaigrette is packed with grilled chicken, vibrant peppers, fresh herbs, and a tangy balsamic dressing that will satisfy your cravings. Whether you’re new to pasta salads or a seasoned pro, this recipe is sure to become your next favorite.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 3 red bell peppers, stemmed and halved
- 4 green onions
- Kosher salt and freshly cracked black pepper
- ¾ lb whole grain penne pasta
- 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
- ½ cup basil leaves, roughly torn
- Grated parmesan cheese, for serving
Optional Substitutions:
- For a gluten-free option, use gluten-free pasta.
- For a dairy-free version, omit the parmesan cheese.
- For added protein, swap chicken with grilled tofu or shrimp.
Instructions
Step 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 salt and pepper.
Step 2: Grill the Chicken and Vegetables
Grill the chicken and red bell peppers, covered, for about 6 minutes on each side, or until they’re slightly charred and cooked through. The green onions will take about 3 minutes per side. Once cooked, transfer everything to a cutting board and let it rest for 5 minutes.
Step 3: Cook the Pasta
While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the whole grain penne pasta and cook according to the package’s instructions. Once cooked, drain and set aside.
Step 4: Slice and Chop
Thinly slice the chicken against the grain, roughly chop the grilled peppers, and slice the green onions into bite-sized pieces.
Step 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 whisking continuously until the dressing is emulsified. Stir in the chopped parsley and season with salt and pepper to taste.
Step 6: Toss the Pasta and Ingredients
Add the cooked pasta to the vinaigrette and toss until it’s well-coated. Let it sit for about 5 minutes to allow the flavors to absorb. Then, add the sliced chicken, peppers, green onions, and torn basil leaves. Toss everything together and adjust the seasoning if necessary.
Step 7: Serve and Enjoy
Serve the pasta salad warm or cold with lots of grated parmesan cheese and extra black pepper on top for garnish. Enjoy!
For more pasta salad recipes, check out this delicious variation.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh ingredients: Fresh herbs like basil and parsley add a burst of flavor to the salad.
- Char your vegetables well: Don’t be afraid to get a good char on your peppers and onions—it adds depth to the dish.
- Let the pasta sit in the vinaigrette for a few minutes before adding the other ingredients to absorb the flavors.
