Grilled Chicken and Chimichurri Pasta Salad
A fresh and vibrant pasta salad loaded with grilled chicken, tender vegetables, and a zesty homemade herb sauce.
recipesbynani.comThis pasta salad is one of my favorite ways to celebrate the end of summer. It brings together juicy grilled chicken with a rainbow of garden vegetables and a bright, tangy chimichurri sauce that really wakes up your taste buds.
I love serving this for backyard gatherings because it is just as delicious cold as it is warm. If you have extra fresh herbs from the garden, go ahead and toss them in for an even bigger pop of flavor.
🧺 Ingredients
- 1 pound penne or fusilli pasta
- 2 large chicken breasts
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into half moons
- 2 ounces crumbled goat cheese
- Salt and black pepper to taste
👩🍳Instructions
- 1
Cook the pasta in a large pot of salted water according to the package directions, then drain and set aside.
- 2
Season the chicken with salt and pepper, then grill over medium heat until cooked through. Let it rest for a few minutes before slicing into bite sized pieces.
- 3
In a small bowl, whisk together the parsley, cilantro, garlic, red wine vinegar, and olive oil to make the chimichurri sauce.
- 4
In a large skillet, lightly sauté the bell pepper and zucchini until tender but still crisp.
- 5
Combine the cooked pasta, grilled chicken, and sautéed vegetables in a large serving bowl.
- 6
Pour the chimichurri dressing over the salad and toss everything until well coated.
- 7
Top with the crumbled goat cheese and serve immediately or chill in the refrigerator.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If you prefer a bit of heat, add a pinch of red pepper flakes to the chimichurri sauce. This dish tastes even better after sitting for an hour so the flavors can mingle.
Made this recipe? Let us know how it went.
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