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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss

Enjoy a vibrant Grilled Chicken Pasta Salad with Balsamic Vinaigrette, perfect for summer gatherings and easy to customize.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Grilled Chicken Breasts Substitute with grilled tofu or roasted chickpeas for vegetarian option
  • 8 ounces Whole Grain Penne Pasta Use gluten-free pasta for gluten-sensitive version
  • 2 pieces Red Peppers Can swap for yellow or orange peppers
  • 3 pieces Green Onions Shallots can be used as an alternative
  • 1 cup Fresh Parsley Substitute with basil or cilantro if desired
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a dairy-free version
For the Vinaigrette
  • 1/4 cup Balsamic Vinegar Substitute with red wine vinegar for a different flavor
  • 1/4 cup Olive Oil Avocado oil can be used for a lighter option
  • 2 cloves Garlic Garlic powder can be used if fresh isn't on hand
  • 1 teaspoon Lemon Zest Lime is a perfect alternative
  • 2 tablespoons Lemon Juice Adds necessary acidity
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste

Equipment

  • Grill
  • Medium Bowl
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat the grill to high heat, around 400°F.
  2. Coat the chicken breasts, red peppers, and green onions with olive oil. Season with salt and pepper to taste.
  3. Grill the chicken for about 6 minutes on each side until the internal temperature reaches 165°F. Grill green onions for 3 minutes per side.
  4. In a large pot, bring salted water to a boil. Cook the pasta according to package instructions, around 8-10 minutes.
  5. Let the grilled chicken rest for about 5 minutes, then chop the grilled red peppers and slice the green onions.
  6. Whisk together balsamic vinegar, lemon zest, lemon juice, and minced garlic. Gradually add olive oil while whisking to emulsify.
  7. Drain the pasta, then pour the vinaigrette over the warm pasta and toss well to coat.
  8. Fold in the sliced grilled chicken, chopped red peppers, and green onions.
  9. Serve warm, garnished with additional parmesan and cracked pepper.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Letting the salad sit for at least 30 minutes before serving allows the flavors to meld beautifully.

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