Description
A vibrant, satisfying summer pasta salad featuring grilled chicken, corn, and peppers, tossed with gluten-free pasta, fresh spinach, Parmesan, and a zesty pesto vinaigrette for a smoky, herby twist. Perfect for dinner, picnics, or meal prep.
Ingredients
Scale
- 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
- 2 tablespoons avocado oil
- 1 tablespoon ghee
- Flakey salt
- Ground black pepper
- 3 cups chopped fresh spinach
- 1/3 cup finely grated Parmesan
- 1/3 cup pesto
- 1/4 cup extra virgin olive oil
- 1/2 lemon, squeezed
- 1/2 teaspoon flakey salt
- Ground black pepper
Instructions
- Fire up your grill to a blazing 500 degrees. Meanwhile, put a pot of water on to boil for the pasta.
- Trim and slice your chicken breasts in half, toss them in a shallow dish with the chipotle ranch dressing, a tablespoon of avocado oil, and salt and pepper. Let them soak up flavor for 10 minutes.
- Prep your corn and veggies: Roll the shucked corn with the other tablespoon of oil, and toss the bell peppers and onions in a bit of oil and sea salt.
- Get grilling! Place chicken, corn, and veggies on the grates. Flip the chicken after 4-5 minutes per side. Rotate the corn every few minutes until charred, tossing the peppers and onions to avoid burning.
- Throw your noodles into the boiling water and cook until al dente. Drain and set aside.
- Make the vinaigrette: Whisk pesto, olive oil, lemon juice, flakey salt, and black pepper in a small bowl.
- Bring it all together: Slather the hot corn with ghee. Cut the kernels off into a mixing bowl. Chop the grilled chicken into bite-sized pieces and add to the bowl with grilled peppers, onions, spinach, pasta, and vinaigrette.
- Toss with Parmesan and a sprinkle of flakey salt. Serve warm, at room temp, or cold.
- For storage, place leftovers in a tight container in the fridge. Good for up to 3 days.
Notes
- Can be served warm or cold.
- Store leftovers in the fridge for up to 3 days.
- Feel free to adjust vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 60 mg
Keywords: Grilled Summer Pasta Salad, gluten-free pasta salad, summer salad, grilled chicken salad