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