Grilled Chicken & Vegetable Pasta Salad

admin July 8, 2015 0
Grilled Chicken & Vegetable Pasta Salad


  • 1/2 lb. pasta shape of your choice (such as elbow, penne, cavatappi, rigatoni, etc), cooked and drained
  • 16 cherry tomatoes, halved
  • 2 medium boneless, skinless chicken breasts
  • 2 medium zucchini, diced
  • fresh corn kernels from 2 ears of corn (about 1 1/3 cups)
  • salt and pepper to taste


  • 1/2 cup Greek yogurt
  • 1/3 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 1/2 tablespoons minced tarragon
  • 1 tablespoon thinly sliced chives, optional
  • salt and pepper to taste


1. Preheat grill to medium-high heat.
2. Place pasta and cherry tomatoes in a large mixing bowl and set aside.
3. Generously season both breasts on both sides with salt and pepper.
4. Lightly grease the surface of the grill and add chicken breasts, about 2 inches apart.
5. Cook each breast for 5 to 6 minutes on each side, lowering the heat to medium, if the flames are too strong.
6. Remove from heat and allow chicken to rest for 5 to 7 minutes.
7. Place zucchini and corn in a grill basket and drizzle with a little oil. Season with salt and pepper and toss together. Place on the grill and cook for 5 to 6 mutes or until vegetables cook through and char on the edges. Pour vegetables into the bowl with the pasta and tomatoes.
8. Dice the chicken into bite sized pieces and add to pasta bowl.
9. In a small mixing bowl combine the dressing ingredients and whisk together.
10. Pour dressing over the pasta mixture and toss together until everything is evenly coated. Adjust seasoning and gently toss.
11. Refrigerate for at least 1 hour or up to 24 hours. Gently toss together before serving.

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