Grilled Chicken And Pasta Salad
This vibrant grilled chicken and pasta salad combines tender chicken with colorful vegetables and a flavorful primavera sauce. Perfect for a light lunch or outdoor dinner, it offers a delightful mix of textures and tastes, enhanced by fresh herbs and garnished with pignoli nuts for added crunch.
Ingredients
- 16 oz. bow tie pasta ⓘ
- 12 oz. jar marinated artichoke hearts ⓘ
- 7 oz. jar roasted red peppers ⓘ
- 1/3 c. slivered black olives ⓘ
- 1 c. Ragu chunky garden-style super vegetable primavera pasta sauce ⓘ
- 1/2 c. olive oil ⓘ
- 2 Tbsp. wine vinegar ⓘ
- 2 Tbsp. minced fresh parsley
- 1/2 tsp. salt ⓘ
- 1 lb. boneless, skinless chicken breasts ⓘ
Instructions
- In a large bowl, thoroughly combine the cooked and drained bow tie pasta, drained artichoke hearts, sliced roasted red peppers, black olives, pasta sauce, olive oil, wine vinegar, minced parsley, and salt.
- Cover and chill the mixture in the refrigerator.
- Broil or grill the chicken breasts until thoroughly cooked.
- Thinly slice the cooked chicken and serve it warm over the chilled pasta salad.
- Garnish with pignoli nuts before serving.
Tips & Substitutions
For added flavor, marinate the chicken breasts in olive oil, salt, and minced garlic before grilling. You can substitute the bow tie pasta with any pasta shape you prefer. If you want a little kick, consider adding some red pepper flakes or chopped jalapeños to the salad. This recipe can also be made with leftover grilled chicken from your favorite Chicken recipes.
Serving Suggestions
Serve this grilled chicken and pasta salad as a light lunch or dinner. It pairs beautifully with a side of garlic bread or a green salad. For a Mediterranean twist, consider adding feta cheese or a squeeze of lemon juice. This dish is also excellent for potlucks or picnics, as it can be made ahead of time.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet over low heat and serve it over the chilled pasta salad. This dish is great served cold, so you can also enjoy it straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Chicken And Pasta Salad contains roughly 459 calories, with 27g protein, 42g carbohydrates, and 19g fat. It is an excellent source of protein (54% of the Daily Value), iron (37% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2148mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Feel free to substitute the bow tie pasta with any type of pasta you have on hand, such as fusilli, penne, or rotini. Just make sure to cook it according to the package instructions for best results.
How can I make this salad vegetarian?
To make this salad vegetarian, simply omit the grilled chicken and add more vegetables, such as cherry tomatoes, cucumbers, or bell peppers. You can also include chickpeas for added protein and texture.
Can I prepare this salad in advance?
Yes, this salad can be prepared in advance! Just follow the recipe, chill it in the refrigerator, and store the grilled chicken separately. When ready to serve, slice the chicken and add it to the salad for a fresh meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).