Introduction to Chicken Pesto Pasta Salad with Grilled Veggies
There’s something magical about a dish that combines vibrant flavors and fresh ingredients, and that’s exactly what you’ll find in this Chicken Pesto Pasta Salad with Grilled Veggies. Whether you’re looking for a quick solution for a busy weeknight or a dish to impress your friends at a weekend barbecue, this recipe has you covered. It’s not just a meal; it’s a celebration of summer’s bounty, bringing together juicy chicken, colorful veggies, and a luscious pesto that ties it all together. Trust me, your taste buds will thank you!
Why You’ll Love This Chicken Pesto Pasta Salad with Grilled Veggies
This Chicken Pesto Pasta Salad with Grilled Veggies is a game-changer for anyone who craves flavor without the fuss. It’s quick to whip up, taking just 35 minutes from start to finish. The combination of tender chicken, grilled veggies, and zesty pesto creates a taste explosion that’s both satisfying and refreshing. Plus, it’s versatile enough to serve warm or chilled, making it perfect for any occasion!
Ingredients for Chicken Pesto Pasta Salad with Grilled Veggies
Gathering the right ingredients is the first step to creating a delicious Chicken Pesto Pasta Salad with Grilled Veggies. Here’s what you’ll need:
Fusilli pasta: This spiral-shaped pasta holds onto the pesto beautifully, ensuring every bite is packed with flavor.
Skinless chicken thighs: Juicy and tender, they add protein and heartiness to the salad. Feel free to use chicken breasts if you prefer.
Grape tomatoes: Their sweetness and burst of flavor brighten up the dish, adding a pop of color.
Yellow squash: Grilled to perfection, it brings a mild, slightly sweet flavor and a lovely texture.
Green bell pepper: Adds crunch and a hint of bitterness that balances the richness of the pesto.
Basil pesto: The star of the show! Whether homemade or store-bought, it infuses the salad with aromatic herbs and a creamy texture.
Feta cheese: Crumbled on top, it adds a tangy creaminess that complements the other ingredients.
Extra virgin olive oil: A drizzle enhances the flavors and helps to coat the pasta and veggies.
Salt and freshly ground black pepper: Essential for seasoning, they elevate the overall taste of the dish.
Red wine vinegar (optional): A splash adds a zesty kick, perfect for those who enjoy a bit of tang.
For those looking for alternatives, consider using quinoa or chickpea pasta for a gluten-free option. You can also throw in olives or artichoke hearts for an extra Mediterranean flair. Exact measurements for each ingredient can be found at the bottom of the article, ready for printing!
How to Make Chicken Pesto Pasta Salad with Grilled Veggies
Creating this Chicken Pesto Pasta Salad with Grilled Veggies is a breeze. Follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s dive in!
Step 1: Cook the Pasta
Start by boiling a pot of salted water. Once it’s bubbling, add the fusilli pasta. Cook it according to the package directions until it’s al dente. This usually takes about 8-10 minutes. When it’s done, drain the pasta and rinse it under cold water. This stops the cooking process and keeps it from getting mushy. Set it aside while you prepare the rest of the ingredients.
Step 2: Grill the Chicken
While the pasta cooks, heat your grill or grill pan to medium-high. Season the skinless chicken thighs with salt, pepper, and a splash of olive oil. Grill them for about 5-6 minutes on each side. You want them to reach an internal temperature of 165°F. Once cooked, remove the chicken from the grill and let it rest for a few minutes. Then, slice it into strips. This will keep the juices locked in and make for tender bites.
Step 3: Prepare the Grilled Veggies
Next up, it’s time for the veggies! In a mixing bowl, toss the sliced yellow squash and green bell pepper with olive oil, salt, and pepper. Grill the veggies for about 4-5 minutes on each side. You’re looking for tender pieces with those beautiful grill marks. Once they’re done, set them aside to cool. Grilled veggies add a smoky flavor that pairs perfectly with the pesto.
Step 4: Combine Ingredients
In a large bowl, mix together the cooked fusilli, sliced chicken, grilled veggies, and halved grape tomatoes. Now, it’s time for the star of the show: the basil pesto! Add it in and gently toss everything together until all the ingredients are well coated. The pesto should cling to the pasta and veggies, creating a vibrant, flavorful dish.
Step 5: Serve or Chill
For an extra zing, drizzle with red wine vinegar if you like. Taste your creation and adjust the seasoning with more salt and pepper if needed. You can serve this Chicken Pesto Pasta Salad with Grilled Veggies right away, or let it chill in the refrigerator for at least 30 minutes. Chilling enhances the flavors, making every bite even more delicious!
Tips for Success
Always salt your pasta water; it enhances the flavor of the pasta.
Let the grilled chicken rest before slicing to keep it juicy.
Use a mix of colorful veggies for a visually appealing dish.
Make extra pesto for drizzling on top before serving.
Chill the salad for at least 30 minutes to let the flavors meld.
Equipment Needed
Grill or Grill Pan: Essential for those beautiful char marks. A stovetop skillet works too!
Large Pot: For boiling the pasta. Any large pot will do.
Mixing Bowl: To combine all the ingredients. A large bowl is best.
Cutting Board and Knife: For slicing the chicken and veggies.
Variations
Protein Swap: Try shrimp or grilled tofu for a different protein option.
Veggie Boost: Add zucchini, asparagus, or roasted red peppers for extra flavor and nutrition.
Pasta Alternatives: Use whole wheat or gluten-free pasta for a healthier twist.
Herb Infusion: Mix in fresh herbs like parsley or arugula for added freshness.
Cheese Choices: Swap feta for goat cheese or mozzarella for a creamier texture.
Serving Suggestions
Pair with a crisp salad: A simple arugula salad with lemon vinaigrette complements the richness of the pasta salad.
Drink options: Serve with a chilled white wine or sparkling water with lemon for a refreshing touch.
Presentation tip: Garnish with fresh basil leaves and a sprinkle of feta for a beautiful finish.
FAQs about Chicken Pesto Pasta Salad with Grilled Veggies
Can I make this Chicken Pesto Pasta Salad with Grilled Veggies ahead of time?
Absolutely! This salad tastes even better after chilling in the fridge for a few hours. Just prepare it in advance and let the flavors meld together. It’s perfect for meal prep!
What can I substitute for basil pesto?
If you don’t have basil pesto on hand, try sun-dried tomato pesto or even a homemade spinach pesto. Both options will add a unique twist to your Chicken Pesto Pasta Salad with Grilled Veggies.
Is this recipe suitable for meal prep?
Yes! This salad holds up well in the fridge, making it a great option for meal prep. Just store it in an airtight container, and it will stay fresh for up to three days.
Can I add more vegetables to this salad?
<pDefinitely! Feel free to get creative. Adding veggies like zucchini, asparagus, or even roasted eggplant can enhance the flavor and nutrition of your Chicken Pesto Pasta Salad with Grilled Veggies.
How can I make this dish gluten-free?
For a gluten-free version, simply swap the fusilli pasta for quinoa or chickpea pasta. Both options will keep the dish hearty and delicious without the gluten!
Final Thoughts
Creating this Chicken Pesto Pasta Salad with Grilled Veggies is more than just cooking; it’s about bringing joy to the table. Each bite bursts with flavor, reminding me of sun-soaked summer days and gatherings with friends. The combination of grilled chicken, fresh veggies, and aromatic pesto creates a dish that’s not only satisfying but also visually stunning. Whether you serve it warm or chilled, this salad is sure to impress. So, roll up your sleeves, gather your ingredients, and enjoy the process. Trust me, your taste buds—and your loved ones—will be grateful for this delightful meal!
A delicious Chicken Pesto Pasta Salad with Grilled Veggies, perfect for a refreshing meal.
Ingredients
Scale
8 ounces fusilli pasta
1 pound skinless chicken thighs
1 cup halved grape tomatoes
1 yellow squash, sliced
1 green bell pepper, sliced
1 cup homemade or store-bought basil pesto
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1 tablespoon red wine vinegar (optional)
Instructions
Begin by boiling a pot of salted water and cook the fusilli pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
While the pasta cooks, heat your grill or grill pan to medium-high.
Season the chicken thighs with salt, pepper, and a splash of olive oil. Grill them for approximately 5-6 minutes on each side, or until they reach an internal temperature of 165°F. Once cooked, remove from the grill and allow to rest for a few minutes before cutting into strips.
In a mixing bowl, combine the sliced yellow squash and green bell pepper with olive oil, salt, and pepper. Grill the vegetables for about 4-5 minutes on each side until they are tender and have nice grill marks. Set aside to cool.
In a large bowl, mix together the cooked fusilli, sliced chicken, grilled vegetables, grape tomatoes, pesto, and crumbled feta. Gently toss until all ingredients are well combined and coated in the pesto.
For an extra zing, drizzle with red wine vinegar if desired. Taste and adjust the seasoning with additional salt and pepper as needed.
Serve right away, or let it chill in the refrigerator for at least 30 minutes to enhance the flavors.
Notes
For a gluten-free option, substitute the pasta with quinoa or chickpea pasta.
Incorporate olives or artichoke hearts for an added Mediterranean twist.
