Description
A hearty and fresh pasta salad featuring grilled chicken, vibrant vegetables, and a zesty balsamic vinaigrette.
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
Instructions
- Prepare the grill to medium-high heat.
- Season the chicken breasts with kosher salt and black pepper. Brush halved bell peppers and green onions with olive oil.
- Grill the chicken for 6-7 minutes on each side until cooked to 165°F. Grill vegetables until softened and charred, about 4-5 minutes.
- Boil salted water in a large pot and cook the penne according to package instructions for 10-12 minutes, then drain.
- Let the chicken rest for 5 minutes, then slice it and chop the vegetables.
- In a bowl, whisk together balsamic vinegar, lemon zest, lemon juice, garlic, and olive oil until combined.
- Combine cooked penne, grilled chicken, bell peppers, green onions, parsley, and basil in a large bowl. Toss and adjust consistency with olive oil and reserved pasta water.
- Serve warm or chilled, topped with grated parmesan cheese.
Notes
For gluten-free, use gluten-free pasta. Omit parmesan for a dairy-free option. Experiment with different proteins like tofu or shrimp for variation.
