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–+ servings
Aaliyah

Grilled Chicken Pasta Salad with Balsamic Vinaigrette: A Refreshing Delight!

A refreshing and delicious Grilled Chicken Pasta Salad with Balsamic Vinaigrette, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups rotini pasta
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh basil chopped
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil for vinaigrette
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey

Method
 

  1. Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
  2. Preheat the grill to medium-high heat. In a small bowl, mix olive oil, garlic powder, Italian seasoning, salt, and pepper. Brush the mixture onto the chicken breasts.
  3. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
  4. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, feta cheese, and basil.
  5. In a separate bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
  6. Pour the vinaigrette over the pasta salad and toss gently to combine. Add the sliced grilled chicken on top.
  7. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 5g

Notes

  • For a vegetarian option, substitute grilled chicken with grilled vegetables like zucchini and bell peppers.
  • Add a handful of spinach or arugula for extra greens and nutrition.

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