Pasta Salad with Grilled Chicken and Veggies
A colorful and nutritious pasta salad featuring grilled chicken, fresh vegetables, and a light dressing, perfect for a summer meal or picnic.
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Ingredients
Yields 4 servings
- (8 oz) penne pasta
- (2) chicken breasts (about 1 lb)
- (1) bell pepper, diced
- (1) cucumber, diced
- (1 cup) cherry tomatoes, halved
- (1/2) red onion, thinly sliced
- (1/4 cups) olive oil
- (2 tbsp) balsamic vinegar
- (1/2 tsp) dried oregano
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1/4 cups) fresh basil, chopped
- (1/4 cups) grated parmesan cheese
Instructions
- 1
Cook the (8 oz) penne pasta according to package instructions until al dente. Drain and set aside to cool.
- 2
Season the (2) chicken breasts with (1/2 tsp) salt, (1/4 tsp) black pepper, and (1/2 tsp) dried oregano. Grill the chicken over medium heat for about 6-7 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing into strips.
- 3
In a large bowl, combine the cooked pasta, diced (1) bell pepper, diced (1) cucumber, halved (1 cup) cherry tomatoes, and thinly sliced (1 /2) red onion.
- 4
In another small bowl, whisk together (1/4 cup) olive oil, (2 tbsp) balsamic vinegar, (1/2 tsp) dried oregano, (1/2 tsp) salt, and (1/4 tsp) black pepper to make the dressing.
- 5
Pour the dressing over the pasta and veggies, and toss to coat evenly.
- 6
Add the grilled chicken strips to the salad and mix gently to combine.
- 7
Garnish with chopped (1/4 cup) fresh basil and (1/4 cup) grated parmesan cheese just before serving.
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