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Grilled Summer Pasta Salad

Total Time includes roughly 2 hours of marinade time for the chicken, but feel free to marinate for less or more time as needed (the longer, the better).
Protein and veggie-packed, this is the most delicious summer pasta salad that really comes together with a pesto vinaigrette. You'll love it!
Total Time 2 hours 30 minutes
Servings 4 - 6
Author Rachael DeVaux

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
  • 2 large bell peppers, seeded and chopped
  • 1/2 cup thinly sliced onion
  • 3 tablespoons @getsidedish Chipotle Ranch dressing Use code RACHAEL15
  • 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. Separately, bring a large pot of water to a boil.
  • Trim, slice and marinate the 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 the chicken one time (about 4-5 minutes each side), rotating corn every few minutes until slightly charred on all sides, 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 complete, 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 the 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.