Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss

Enjoy a flavorful Grilled Chicken Pasta Salad with Balsamic Vinaigrette that's quick, customizable, and perfect for busy weeknights.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pieces Boneless, skinless chicken breasts For a vegetarian option, swap with grilled tofu or shrimp.
1 cup Red bell peppers Any color bell pepper works well if you want to mix it up!
2 stalks Green onions Chives or shallots make great substitutes.
8 ounces Whole grain penne pasta Opt for gluten-free pasta if preferred.

For the Dressing

1/4 cup Balsamic vinegar Choose a quality balsamic for an exceptional taste.
1 tablespoon Lemon zest Feel free to use lime juice instead.
2 tablespoons Lemon juice Adjust for desired acidity.
2 cloves Garlic cloves Fresh is best; garlic powder can be a substitute.
1/3 cup Olive oil Avocado oil is a nice alternative.
2 tablespoons Chopped parsley Basil can bring a different flavor profile if you prefer.
10 leaves Basil leaves If not available, use spinach or arugula.

For Serving

1/2 cup Grated parmesan cheese Omit for a dairy-free option or swap with nutritional yeast.
to taste Kosher salt Essential for seasoning.
to taste Freshly cracked black pepper Essential for seasoning.

Equipment

Grill
Large pot
Mixing Bowl
Whisk

Method

Grilling and Cooking

Preheat your grill to high heat, around 400°F (200°C). Coat chicken, peppers, and onions with olive oil, salt, and pepper.
Grill chicken for 6 minutes per side until charred and cooked to internal temperature of 165°F (75°C). Grill peppers and onions for about 3 minutes and then remove.
In a large pot, bring salted water to a boil and cook penne pasta as per package directions for 10–12 minutes. Drain and cool slightly.
Let grilled chicken rest, then slice against the grain. Chop bell peppers and green onions.
In a bowl, whisk together balsamic vinegar, lemon zest, juice, and minced garlic. Drizzle in olive oil while whisking to emulsify. Mix in chopped parsley and season as desired.
In the pasta bowl, toss pasta with vinaigrette, adding chicken, vegetables, and basil. Mix until well combined.
Serve warm or chilled with grated parmesan on top. Enjoy your colorful and satisfying dish!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 290mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

For the best flavor, let the salad sit for a few minutes before serving to allow the vinaigrette to soak into the ingredients.

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