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Grilled Chicken Pasta Salad with Balsamic Vinaigrette – Easy Recipe

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

Scale

 

  • 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

Notes

 

  • 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.

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