Grilled Chicken and Roasted Vegetable Pasta Salad
This vibrant Grilled Chicken and Roasted Vegetable Pasta Salad is perfect for a hearty family dinner or a delightful potluck dish. Featuring a medley of colorful, roasted vegetables tossed with perfectly grilled chicken and al dente ziti pasta, this salad is brought to life with a tangy balsamic lemon vinaigrette. Not only does it burst with flavor, but it also provides a wholesome balance of protein and vegetables, making it a favorite for both kids and adults alike! For a low-carb option, simply leave out the pasta and serve the warm mixture over a bed of fresh salad greens. Enjoy best served warm or at room temperature, making it versatile for any occasion.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Yellow Squash
1 1/2 cups (julienne-cut)
Carrots
1 1/4 cups (julienne-cut)
Onion
1 cup (vertically sliced)
Zucchini
1 cup (julienne-cut)
Red Bell Pepper
1 cup (julienne-cut)
Olive Oil
2 tablespoons (divided)
Boneless Skinless Chicken Breasts
4 pieces (seasoned and grilled)
Dried Basil
1/2 teaspoon (for seasoning chicken)
Dried Oregano
1/2 teaspoon (for seasoning chicken)
Balsamic Vinegar
1/4 cup (for vinaigrette)
Fresh Lemon Juice
1/4 cup (for vinaigrette)
Dijon Mustard
1 tablespoon (for vinaigrette)
Salt
1 teaspoon (to taste)
Black Pepper
1/4 teaspoon (to taste)
Garlic Clove
1 (crushed)
Ziti Pasta
12 ounces (cooked)
Fresh Basil
2 tablespoons (chopped)
Cherry Tomatoes
16 (halved)
Feta Cheese
to garnish (crumbled)
Instructions
1
1. Preheat your oven to 450°F (232°C).
2
2. In a large bowl, combine the yellow squash, carrots, sliced onion, zucchini, and red bell pepper with 1 tablespoon of olive oil. Toss gently to ensure the vegetables are well coated.
3
3. Spread the vegetables in an even layer on a baking sheet and roast in the preheated oven for 20 minutes, stirring occasionally, until they are tender and slightly caramelized. Remove from the oven and let cool.
4
4. While the vegetables roast, prepare your grill. Season the chicken breasts evenly with dried basil and oregano.
5
5. Grill the chicken for about 4 minutes on each side or until cooked through (internal temperature should reach 165°F/74°C). Allow the chicken to rest before slicing it into strips approximately 1/4 inch wide.
6
6. In a separate bowl, whisk together balsamic vinegar, lemon juice, 1 tablespoon of olive oil, Dijon mustard, salt, black pepper, and crushed garlic to make the vinaigrette.
7
7. In a large mixing bowl, combine the roasted vegetables, grilled chicken, cooked ziti pasta, fresh basil, halved cherry tomatoes, and the vinaigrette. Toss gently to combine all ingredients evenly.
8
8. Serve the salad warm or at room temperature, garnished with crumbled feta cheese. Enjoy your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this pasta salad?
The main protein in this recipe is boneless skinless chicken breasts, which are seasoned and grilled.
What vegetables are roasted for this dish?
The recipe includes roasted yellow squash, carrots, onions, zucchini, and red bell peppers.
At what temperature should I roast the vegetables?
The vegetables should be roasted in an oven preheated to 450°F (232°C).
How long do the vegetables need to be in the oven?
Roast the vegetables for approximately 20 minutes, stirring occasionally until they are tender and slightly caramelized.
How should I prepare the chicken for grilling?
Season the chicken breasts evenly with dried basil and dried oregano before placing them on the grill.
What is the safe internal temperature for the grilled chicken?
The chicken should reach an internal temperature of 165°F (74°C) to be fully cooked.
How long should the chicken grill on each side?
Grill the chicken for about 4 minutes on each side or until it reaches the safe internal temperature.
How should the chicken be sliced after grilling?
After allowing the chicken to rest, it should be sliced into strips approximately 1/4 inch wide.
What type of pasta is used in this recipe?
The recipe calls for 12 ounces of cooked ziti pasta.
What ingredients are in the vinaigrette?
The vinaigrette consists of balsamic vinegar, lemon juice, olive oil, Dijon mustard, salt, black pepper, and crushed garlic.
How is the zucchini and squash prepared?
The yellow squash and zucchini should be julienne-cut before roasting.
Can I make this pasta salad low-carb?
Yes, for a low-carb option, simply omit the ziti pasta and serve the chicken and vegetable mixture over fresh salad greens.
Should I serve this salad hot or cold?
This salad is best served warm or at room temperature, making it highly versatile for different occasions.
What kind of cheese is used as a garnish?
The salad is garnished with crumbled feta cheese.
Are there any fresh herbs in the salad?
Yes, the recipe includes 2 tablespoons of chopped fresh basil.
How should the onion be sliced?
The onion should be vertically sliced into about 1 cup of pieces.
What type of tomatoes are added to the salad?
The recipe uses 16 cherry tomatoes that have been halved.
How much olive oil is used in total?
The recipe uses 2 tablespoons of olive oil, divided between roasting the vegetables and making the vinaigrette.
Is there garlic in the dressing?
Yes, the dressing includes one crushed garlic clove.
Is this dish suitable for a potluck?
Absolutely, its ability to be served at room temperature and its vibrant colors make it a delightful potluck dish.
How many items are in the ingredient list?
There are 19 specific ingredients required for this recipe.
What kind of vinegar is recommended for the dressing?
Balsamic vinegar is used to provide a tangy flavor to the lemon vinaigrette.
Do I need to peel the carrots?
The recipe calls for them to be julienne-cut, so peeling them first is recommended for the best texture.
Can I use dried herbs instead of fresh basil for the garnish?
While dried basil is used for the chicken, fresh basil is recommended for the final toss to provide a bright, fresh flavor.
Is the red bell pepper roasted or raw?
The red bell pepper is julienne-cut and roasted along with the other vegetables.
Is this recipe considered healthy?
Yes, it is tagged as a healthy recipe because it provides a wholesome balance of protein and a variety of vegetables.
How is the dressing combined with the salad?
After whisking the vinaigrette ingredients, you toss it gently with the roasted vegetables, grilled chicken, pasta, and tomatoes in a large bowl.
What flavor profile does the dressing have?
The dressing is a tangy balsamic lemon vinaigrette with a hint of Dijon mustard and garlic.
Can I use different pasta shapes?
While ziti is specified, you could substitute it with other tubular or short pastas like penne or rotini if needed.
Does the recipe include salt and pepper?
Yes, the recipe includes 1 teaspoon of salt and 1/4 teaspoon of black pepper, adjusted to taste.