I have the perfect Grilled Summer Pasta Salad for you. Protein and veggie-packed, it’s the most delicious summer salad that really comes together with a pesto vinaigrette.
I’m telling you; you will be addicted at first bite!
Whether you make this at the beginning or end of summer (or all summer if you’re like me, lol), you really can’t go wrong. Because as long as it’s warm enough outside to turn the grill on, this is a pasta salad that’s incredibly easy to make and one that everyone will love.
A PERFECT SUMMER DINNER
When I say I’ve made this Grilled Summer Pasta Salad 3 times in 5 days, I’m not kidding. I literally want nothing else.
It’s the perfect summer dinner, and makes for great leftovers if you manage to save some for lunch the next day. Honestly, I’m drooling just thinking about it right now.
Made with a marinated grilled chicken (I used @getsidedish Chipotle Ranch dressing – so good, and made with the best ingredients!), corn, chopped bell peppers, onion and spinach, and tossed together with some pasta, parm, and the easiest pesto vinaigrette, it’s just so delicious. I promise you will love it.
I mean, anything with grilled corn always hits, if you ask me.
I’m sure you’re already familiar with the health benefits of a lean protein like grilled chicken, vitamin C-packed bell peppers, antioxidant-filled onions and nutrient-rich spinach. But did you know corn contains both soluble and insoluble fiber? Aka corn is not only so tasty and sweet, but great for gut health too.
Gotta love a pasta salad that tastes good and makes you feel good.
THE GRILLED SUMMER PASTA SALAD YOU NEED
Everything is so much better grilled, and this pasta salad will prove that to you. It’s so easy to whip up too. You have to make it!
Just gotta marinate and grill your chicken and veggies, cook your pasta of choice, whisk together the pesto vinaigrette ingredients, toss everything together, top and serve with grated parm. It’s not a want, but a need!
Btw, don’t sweat it if you’re new to the whole grilling thing. I’ve got some helpful tips to get you started in my Summer Grill Guide. I swear it’s not as intimidating as it seems!
And if you’re looking for any recs on grilling utensils, my favorite cooking/grilling and all the kitchen things (+ more) can be found in my Amazon Storefront.
I’ve been living for this Grilled Summer Pasta Salad and am excited to share this recipe with you guys. Now, go make it and let me know what you think. Hope you love!
INGREDIENTS YOU’LL NEED:
For the Salad:
- Pasta (I use @jovialfoods Gluten-Free Organic Brown Rice Penne noodles)
- Organic chicken breasts
- Ears of corn
- Bell peppers
- Onion
- @getsidedish Chipotle Ranch dressing (seed oil free! Use code RACHAEL10)
- Avocado oil
- Ghee
- Flakey salt
- Ground black pepper
- Fresh spinach
- Finely grated Parmesan
For the Vinaigrette:
- Pesto
- Extra virgin olive oil
- Lemon
- Flakey salt
- Ground black pepper
HOW TO MAKE MY GRILLED SUMMER PASTA SALAD
Preheat grill to 500 degrees and bring a large pot of water to a boil.
Trim, slice and marinate chicken in a dish with chipotle ranch dressing (or any dressing you like), 1 tablespoon avocado oil, salt and pepper.
Marinate shucked corn in 1 tablespoon oil, and toss veggies with light oil and sea salt.
Add chicken, corn, and chopped veggies to the grill, flipping chicken once (about 4-5 minutes each side), rotating corn every few minutes until charred, and tossing veggies halfway.
Cook pasta over the stove while you grill. Strain once done, then set aside.
Make vinaigrette by whisking together pesto, olive oil, lemon, salt and pepper.
Once everything on the grill is done, spread ghee over the corn, then cut the corn off the cob into a bowl. Slice the chicken into 1-inch pieces on a cutting board, then add to a large bowl with remaining ingredients.
Toss and serve with grated Parm and a sprinkle of sea salt. Enjoy!
Store any leftovers in an airtight container in the fridge for up to 3 days.
RECIPE SUBSTITUTIONS & QUESTIONS
You’ve got some options to customize this Grilled Summer Pasta Salad based on preference and/or dietary needs. I have a gluten intolerance, so I used a GF penne pasta, but really any pasta/pasta shape should work.
For the chicken marinade, I went with my favorite Chipotle Ranch dressing for a little kick, but any dressing you like should do the trick. Feel free to use your favorite color bell pepper, or a medley. I prefer red onion with this one, for flavor.
Regular butter instead of ghee works, and feel free to omit the spinach if that’s not your thing – though I swear you can hardly taste it!
For the pesto vinaigrette, option to use either a jarred/store-bought pesto, or go the homemade route.
Check out my Amazon Storefront for all my favorite cooking/grilling/baking goods (and more).
SHOULD YOU MAKE PASTA SALAD THE DAY BEFORE?
While, technically, pasta salad will stay good to eat or a few days after preparing, it’s generally recommended to make your pasta salad the day of or the day before you plan to serve it. Making it closer to serving it helps to retain the best flavor and texture of all the mix-ins and ingredients.
Depending what your ingredients are, if needed, you could always prep the mix-ins ahead of time and store separately, adding the dressing and tossing everything together in a bowl a few hours before you’re ready to serve.
WHAT IS THE SECRET TO GRILLING CHICKEN?
A few tips for grilling a nice, juicy chicken include marinating it for at least 2 hours or so beforehand (the longer, the better), and making sure your grill is prepped and preheated properly. To prep your grill, preheat it, and once it’s warm enough, use a grill brush to brush off any little bits leftover from the last time you grilled, and if necessary, oil the grates or grill tray.
Try to only flip your chicken breasts once, to ensure they stay juicy, and make sure the internal temp reaches 165 degrees F to ensure it’s done. Also, allow your chicken a few minutes to rest once it’s cooked, which also allows it to stay nice and juicy.
LOVE THIS GRILLED SUMMER PASTA SALAD? HERE ARE MORE YUMMY SALADS YOU’LL LOVE:
Herby Pasta Salad With Protein
Mom’s Famous Potato Salad (Mayo-Free!)
Sheet Pan Greek Chicken and Chickpea Salad
Crispy Hot Honey Chicken Caesar Salad
Click here to watch the reel I made of this recipe 🙂
Grilled Summer Pasta Salad
Ingredients
For the Salad:
- 1 box pasta, I use @jovialfoods Gluten-Free Organic Brown Rice Penne noodles
- 2 organic chicken breasts, sliced lengthwise in half to thin out
- 2 ears of corn, shucked
- 3 cups chopped bell peppers
- 1/2 cup thinly sliced onion
- 3 tablespoons @getsidedish Chipotle Ranch dressing, seed oil free! Use code RACHAEL10
- 2 tablespoons avocado oil
- 1 tablespoon ghee
- Flakey salt
- Ground black pepper
- 3 cups chopped fresh spinach
- 1/3 cup finely grated Parmesan
For the Vinaigrette:
- 1/3 cup pesto
- 1/4 cup extra virgin olive oil
- 1/2 lemon, squeezed
- 1/2 teaspoon flakey salt
- Ground black pepper
Instructions
- Preheat grill to 500 degrees and bring a large pot of water to a boil.
- Trim, slice and marinate chicken in a dish with chipotle ranch dressing (or any dressing you like), 1 tablespoon avocado oil, salt and pepper.
- Marinate shucked corn in 1 tablespoon oil, and toss veggies with light oil and sea salt.
- Add chicken, corn, and chopped veggies to the grill, flipping chicken once (about 4-5 minutes each side), rotating corn every few minutes until charred, and tossing veggies halfway.
- Cook pasta over the stove while you grill. Strain once done, then set aside.
- Make vinaigrette by whisking together pesto, olive oil, lemon, salt and pepper.
- Once everything on the grill is done, spread ghee over the corn, then cut the corn off the cob into a bowl. Slice the chicken into 1-inch pieces on a cutting board, then add to a large bowl with remaining ingredients.
- Toss and serve with grated Parm and a sprinkle of sea salt. Enjoy!
- Store any leftovers in an airtight container in the fridge for up to 3 days.
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