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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss

This Grilled Chicken Pasta Salad with Balsamic Vinaigrette is perfect for summer picnics, offering a tasty combination of grilled chicken, pasta, and vibrant vegetables.
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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
  

Salad
  • 1 pound Grilled Chicken Substitute with tofu for vegetarian option.
  • 8 ounces Whole Grain Penne Pasta Use gluten-free pasta for gluten-free version.
  • 2 medium Red Peppers Can swap for yellow or orange peppers.
  • 3 stalks Green Onions Shallots can be a suitable alternative.
  • 1/4 cup Fresh Parsley Substitute with basil or cilantro if desired.
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a dairy-free version.
Dressing
  • 1/2 cup Balsamic Vinegar Substitute with red wine vinegar for different flavor.
  • 1/4 cup Olive Oil Avocado oil can be used as an alternative.
  • 2 cloves Garlic Use garlic powder if fresh isn’t available.
  • 1 tablespoon Lemon Zest Lime can be used as an alternative.
  • 2 tablespoons Lemon Juice Lime can be used as an alternative.
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Grill
  • Pot
  • mixing bowl
  • colander
  • spatula

Method
 

Cooking Steps
  1. Preheat the grill to high heat (about 400°F or 200°C). Gather and prepare the ingredients.
  2. Coat chicken, red peppers, and green onions in olive oil, seasoning with salt and black pepper.
  3. Grill chicken for 6 minutes per side or until cooked through; grill peppers and onions for about 3 minutes each side.
  4. Cook penne pasta in salted boiling water for 8-10 minutes until al dente; drain.
  5. Let cooked chicken rest for 5 minutes, then chop grilled veggies.
  6. Whisk together balsamic vinegar, zest, juice, minced garlic, and olive oil to make the vinaigrette.
  7. Combine the pasta with the vinaigrette, letting it soak for about 5 minutes.
  8. Toss in the chicken, peppers, and onions to the pasta, mixing thoroughly.
  9. Serve the salad garnished with extra parmesan and black pepper.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 2000IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Let the salad sit for at least 30 minutes in the fridge before serving to enhance the flavors. Store in an airtight container for up to 4 days.

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