Description
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg