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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss

A vibrant Grilled Chicken Pasta Salad with Balsamic Vinaigrette perfect for busy weeknights, featuring juicy chicken and colorful vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless, skinless chicken breasts Swap with grilled tofu or shrimp for variation.
  • 1 cup Red bell peppers Substitute with zucchini or asparagus.
  • 2 pieces Green onions Regular onions can be used.
  • 1 teaspoon Kosher salt Essential for seasoning.
  • 1 teaspoon Freshly cracked black pepper Ensure even distribution.
  • 8 ounces Whole grain penne pasta Opt for gluten-free pasta if needed.
For the Vinaigrette
  • 1/2 cup Balsamic vinegar Red wine or apple cider vinegar can be used.
  • 1 teaspoon Lemon zest Fresh lemon juice is a replacement.
  • 2 tablespoons Lemon juice
  • 2 cloves Garlic cloves, minced Replace with garlic powder if necessary.
  • 1/4 cup Olive oil Other oils can be used, but olive is best.
  • 1 tablespoon Chopped parsley Cilantro works as well.
  • 1/4 cup Basil leaves, roughly torn Oregano can substitute.
  • 1/4 cup Grated parmesan cheese Omit for dairy-free.

Equipment

  • grill
  • Large pot
  • mixing bowl
  • whisk

Method
 

Cooking Instructions
  1. Preheat your grill to high heat, around 400°F (200°C). Coat chicken, bell peppers, and green onions with olive oil, season with salt and pepper.
  2. Grill chicken for about 6 minutes per side until cooked through, and grill bell peppers for about 3 minutes until softened. Let them rest for 5 minutes.
  3. Bring a pot of salted water to boil and cook penne pasta until al dente, about 10-12 minutes. Drain and cool.
  4. Slice grilled chicken, bell peppers, and green onions into bite-sized pieces.
  5. In a bowl, whisk together balsamic vinegar, lemon zest, lemon juice, and garlic. Gradually drizzle in olive oil while whisking to emulsify.
  6. In a large bowl, toss penne with vinaigrette, then add chicken, peppers, onions, and basil. Mix until well combined.
  7. Serve warm or chilled, topped with grated parmesan and fresh pepper. Enjoy!

Notes

Allow grilled ingredients to rest for moisture. Use fresh ingredients for best flavor and prep in advance for optimal freshness.