Grilled Chicken and Pesto Pasta Salad

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“Satisfy your taste buds with our Grilled Chicken and Pesto Pasta Salad. Tender grilled chicken, al dente pasta, and vibrant veggies unite in a symphony of flavors, perfectly complemented by a basil-infused pesto dressing. Elevate your mealtime with this delicious and wholesome dish, where grilled perfection meets the freshness of garden herbs. A delightful harmony of textures and tastes awaits in every forkful, making it an ideal choice for a satisfying and flavorful dining experience.”

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

12 ounces (about 350g) rotini or your favorite pasta
2 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
1/2 cup black olives, sliced
1/3 cup pine nuts, toasted
1/2 cup fresh basil leaves, torn

For the pesto dressing

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
2 garlic cloves, minced
1/2 cup extra virgin olive oil
Salt and black pepper to taste
Juice of 1 lemon

Instructions

Cook the pasta: Boil salted water in a large pot and cook the pasta according to package instructions. Drain, rinse under cold water, and set aside.
Grill the chicken: Season the chicken breasts with salt and black pepper. Heat olive oil in a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked. Let it rest for a few minutes, then slice into strips.
Prepare the pesto dressing: In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, salt, and black pepper. Pulse until finely chopped. With the processor running, slowly pour in the olive oil until the pesto reaches a smooth consistency. Add lemon juice and pulse a few more times.
Assemble the pasta salad: In a large bowl, combine the cooked pasta, grilled chicken strips, cherry tomatoes, mozzarella balls, black olives, pine nuts, and torn basil leaves.
Dress the salad: Pour the prepared pesto dressing over the pasta and toss until all ingredients are evenly coated.
Chill and serve: Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve: Garnish with additional basil leaves before serving. This pasta salad is great for picnics, barbecues, or as a satisfying meal on its own.