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This hearty chicken pesto pasta salad has become my summer entertaining staple, combining tender grilled chicken with smoky vegetables and a bright homemade pesto that ties everything together beautifully.
I first created this recipe during a weekend cookout when friends unexpectedly stayed for dinner. The combination was such a hit that it's now requested at every summer gathering we host.
Ingredients
- Fresh basil leaves: The star of the pesto providing bright herbaceous notes. Look for vibrant green leaves without any wilting or dark spots
- Pine nuts: Adds richness and traditional nutty flavor to the pesto. Toast them lightly before using for enhanced flavor
- Cavatappi pasta: The spiral shape catches and holds the pesto beautifully. Any short pasta with ridges or curves works well
- Chicken thighs: Juicier and more flavorful than breast meat when grilled. Choose boneless skinless for easiest preparation
- Zucchini: Select medium sized ones that aren't too large for best flavor and texture
- Red bell pepper: Adds sweet flavor and vibrant color. Choose firm peppers with glossy skin
- Fresh mozzarella pearls: Their creamy texture creates delightful pockets of richness throughout the salad. Mini pearls distribute better than larger balls
Step-by-Step Instructions
- Prepare the grill:
- Set your grill to medium high heat around 450–500 degrees F. This temperature creates the perfect char on vegetables while cooking chicken through without drying it out. Clean the grates thoroughly with a wire brush to prevent sticking and ensure those beautiful grill marks.
- Make the pesto:
- Combine fresh basil, garlic, lemon zest, juice, parmesan and pine nuts in your food processor. The freshness of these ingredients makes all the difference. Pulse several times until roughly chopped, then slowly add olive oil in a steady stream until the mixture becomes silky but still maintains some texture. The pesto should be vibrant green and smell intensely fragrant.
- Cook the pasta:
- Bring a large pot of water to a rolling boil before adding plenty of salt. The water should taste like the sea. Cook the pasta exactly to al dente following package directions, typically 8–9 minutes. Immediately rinse with cold water after draining to stop the cooking process and preserve the perfect texture.
- Prepare for grilling:
- Create a simple marinade with olive oil, lemon, and garlic that will flavor both the vegetables and chicken. The acid from the lemon helps tenderize the chicken while adding brightness. Coat all ingredients thoroughly, working the marinade into the chicken especially well. Thread cherry tomatoes onto skewers to prevent them from falling through the grill grates.
- Grill with precision:
- Place everything on the hot grill with tomatoes and zucchini perpendicular to the grates. The vegetables cook at different rates, so monitor them carefully. Tomatoes need just 2 minutes per side until they begin to burst slightly. Zucchini and peppers need 3–4 minutes until tender with defined grill marks. Chicken requires 4–5 minutes per side until the internal temperature reaches 165°F.
- Assemble the salad:
- Allow grilled ingredients to cool slightly before cutting into bite-size pieces. The warm ingredients will slightly melt the mozzarella when tossed together, creating a luscious texture. Combine everything in a large bowl with the prepared pesto, gently folding to coat every piece without breaking the pasta or crushing the vegetables.
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You Must Know
- Perfect make ahead dish that actually improves in flavor after a few hours
- Complete protein and vegetable meal in one bowl
- Excellent for meal prep as it stays fresh in the refrigerator for up to 3 days
The homemade lemon basil pesto is what truly elevates this dish from ordinary pasta salad to something special. My grandmother taught me to add lemon to pesto years ago, and that bright citrus note cuts through the richness perfectly. When I serve this at gatherings, guests always ask for the pesto recipe specifically.
Make It Your Own
This recipe welcomes adaptation based on what looks freshest at your market. Try asparagus or eggplant when in season, or swap in a different firm cheese like feta or goat cheese for a tangier profile. The basic formula of pasta + pesto + grilled protein + vegetables creates endless possibilities.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight as the pesto permeates the ingredients. If making ahead for a party, reserve a small portion of the pesto to toss through just before serving to refresh the flavors. Allow to come to room temperature for about 30 minutes before serving for the best flavor.
Serving Suggestions
This pasta salad shines as a complete meal on its own, but pairs beautifully with a simple green salad dressed with lemon vinaigrette. For entertaining, serve alongside grilled bread rubbed with garlic and a chilled crisp white wine like Pinot Grigio or Sauvignon Blanc. The acidity in these wines complements the bright lemon notes in the pesto perfectly.
Frequently Asked Questions
- → Can I use store-bought pesto instead of lemon basil pesto?
Yes, store-bought pesto can be used for convenience! However, making the lemon basil pesto from scratch offers fresher flavor and a personal touch.
- → What other vegetables can I grill for this dish?
You can substitute or add vegetables like asparagus, eggplant, or mushrooms to suit your taste. Just ensure they are evenly sliced for even grilling.
- → How can I make this vegetarian?
Simply skip the chicken and add extra grilled vegetables or plant-based protein like tofu or chickpeas for a satisfying vegetarian version.
- → Can I prepare this dish ahead of time?
Yes, you can cook the pasta, grill the chicken and veggies, and make the pesto in advance. Toss everything together right before serving.
- → What is the best way to reheat leftovers?
Reheat in a skillet over low heat with a splash of olive oil to prevent dryness, or enjoy it cold as a pasta salad for a refreshing option.