This cold penne pasta salad tossed with chicken grilled vegetables in a light balsamic vinaigrette is one of our favorite warm weather meals.
Last night was one of those nights where we had to eat on the run. Between tumbling and cheerleading practices, we had to eat in shifts and our meal had to be cold since we'd be gone for hours.
I decided to make this Chicken and Vegetable Pasta Salad. Not only did we got in all of our food groups, it was one delicious meal.
Recently I had purchased some haricot verts; which are French green beans. These beans are longer and thinner than the American variety and tend to be more tender. However, you can use a traditional green bean or snap pea.
How do you make Chicken and Vegetable Pasta Salad?
For this recipe you'll need pasta, boneless chicken, zucchini, red onion, garlic, Haricot verts, grape tomatoes, fresh basil, balsamic vinegar, Canola oil, Kosher salt and black pepper.
Start by bringing a pot of water to a boil; then cook the pasta according to package directions. Drain water, run under cold water two or three times and drain water again until the pasta is cool.
While the pasta is cooking, you can steam the Haricot verts over a double boiler until they are al dente.
You can use a regular outdoor grill, but for the small amount I was making, I used a stovetop grill pan. Spray the pan with cooking spray and heat to high temperature.
Season the chicken with salt and pepper; then cook approximately 5-7 minutes until the chicken is cooked through. Actual time will depend on the thickness. Remove the chicken from the pan, allow to cool slightly; then dice into bite sized pieces.
Next, add the zucchini, onion slices and Haricot verts to the pan and grill 2-3 minutes per side until the vegetables have slightly softened and have nice grilling marks. Remove, allow to cool slightly; then chop.
In a large bowl, add your cooked pasta, chicken, zucchini, onions, tomatoes, haricot verts, basil, vinegar, oil, salt and pepper. Mix well and refrigerate for at least 2 hours; then serve cold.
This Chicken and Vegetable Pasta Salad made a tasty, all-inclusive meal. And the kids devoured it; which is always a good sign in my world! This salad was so colorful, pretty and is perfect to pick. It will serve 8 as a side salad or 4 for a main entree. ~Enjoy!
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Chicken and Vegetable Pasta Salad
Ingredients
- ½ pound penne pasta (you can use any type)
- 8 ounces boneless chicken breasts
- 1 small zucchini, diced
- 1 slice red onion, then chop after grilling
- 1 cup grape tomatoes, halved
- 1 cup haricot verts
- 2 tablespoons chopped fresh basil
- ⅓ cup balsamic vinegar
- ⅓ cup Canola oil
- ½ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- cooking spray
Instructions
- Start by bringing a pot of water to a boil; then cook the pasta according to package directions. Drain water, run under cold water two or three times and drain water again until the pasta is cool.
- While the pasta is cooking, you can steam the Haricot verts over a double boiler until they are al dente.
- You can use a regular outdoor grill, but for the small amount I was making, I used a stovetop grill pan. Spray the pan with cooking spray and heat to high temperature.
- Season the chicken with salt and pepper; then cook approximately 5-7 minutes until the chicken is cooked through. (Time will depend on the thickness.) Remove the chicken from the pan, allow to cool slightly; then dice into bite sized pieces.
- Next, add the zucchini, onion slices and Haricot verts to the pan and grill 2-3 minutes per side until the vegetables have slightly softened and have nice grilling marks. Remove, allow to cool slightly; then chop.
- In a large bowl, add your cooked pasta, chicken, zucchini, onions, tomatoes, haricot verts, basil, vinegar, oil, salt and pepper. Mix well and refrigerate for at least 2 hours; then serve cold.
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