Grilled Pasta Salad (No Mayo)

I can’t believe that summer is almost over and Labor Day is here already. I know everyone says that it seems like the year has flown by and it’s so cliché but this year really does seem like it went by fast. Probably because this is the first summer I’ve had outside in two years while I was dealing with a broken ankle. YUCK!

Anyway, I really have enjoyed the summer and since Labor Day weekend is upon us, know that most of you will be celebrating the end of it with grilling out and friends so thought I would share a recipe that could go along with all the wonderful festivities.

Grilled Pasta Salad! I know, I know…I said the pasta salad word. Pasta salad is a little like potato slaw and cole slaw when you go to a get together. You eyeball it carefully and then decide “do I really want to go there?” So many people make them and so many of them are awful. I’ve even had a few give me food poisoning. But anyway, this is not one of those pasta salads! It’s yummy, spicy and filled with grilled food. And no mayo to go bad!

It’s also a good way to use up some small amount of dried pasta noodles that you have sitting around. Or at least that’s what I did, hence the odd measurement of 6 oz. of noodles. Use your favorite noodle and of course, you can always change up the flavors by adding the veggies or meat that you have on hand because this recipe is a great way to use some of those abundant summer veggies and herbs. Leave out the meat if you want a vegetarian version.

The salad was good on the day that I made it but when we tried the leftovers the next day, it was so much better. So plan on making this one ahead of time and then pop it into the fridge for an overnighter. Just remember to bring it back to room temp the next day before serving.

Grilled Pasta Salad

heidi medina

This delicious flavor-packed Grilled Pasta Salad features summer veggies and no mayo, perfect for summer picnics and BBQs.

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Prep Time 30

Cook Time 30

Total Time 1

Servings 10 Servings

Ingredients

6 Oz Pasta Noodles Your Choice
olive oil For coating chicken and veggies for grilling
1 ½ Cups Broccoli Spears Grilled
½ Cup baby bella mushrooms Grilled
1 Medium-Size zucchini, Sliced into 1/2" thick slabs and grilled
½ Pound Boneless, Skinless Chicken Breast Grilled and cubed
½ Cup Sun-Dried Tomatoes Chopped
½ Cup Olives Quartered (Your favorite flavor)
4-5 Pepperoncinis Sliced into rings
¾ Cup fresh mozzarella Cubed
2 Oz goat cheese Crumbled
½ Cup olive oil Adjust with more if needed
1 lemon Juiced
sea salt To taste
Black pepper To taste
6-8 Large Thai Basil Leaves Chopped
¼ Cup Italian Basil Chopped
1 Large Sprig Rosemary Stem removed

Instructions

Heat grill to medium-hot.
Coat chicken and veggies in olive oil. Season with salt and pepper.
Grill chicken and veggies until cooked to desired doneness and then allow to rest a few moments.
While grilling chicken and veggies, cook pasta to al dente, drain and place in a large bowl.
Chop the chicken and veggies into bite-size pieces. Add to prepared pasta.
Added the chopped herbs and rest of ingredients to the bowl and toss to coat thoroughly. Handle as gently as possible, as not to break up the veggies.
Salad can be served immediately but is better if made ahead and served the next day to allow flavors time to meld.
If serving the next day, bring to room temperature.