Summer pasta salad with grilled chicken

35 minutes
4 servings
  • Preparation time:
  • Cooking time:
  • Total time:

Fire up the grill and enjoy this hearty salad that's full of fresh summer flavors.
  • Ingredients
  • Method


4 (5–6-oz. each) boneless, skinless chicken breasts
3 Tbsp. fat-free Italian dressing
8 oz. dry penne pasta
4 plum tomatoes (1 lb.), seeded and chopped
4 cups baby spinach
2 red, orange, or yellow bell peppers, cored, seeded, and chopped
1 cup fresh corn kernels (from 1 large ear)
½ cup thinly sliced fresh basil
⅓ cup finely chopped red onion
4 tsp. balsamic vinegar


  1. Combine the chicken and 1 tablespoon Italian dressing in a medium bowl and refrigerate for at least 30 minutes and up to 1 hour.
  2. Meanwhile, cook the pasta according to package instructions. Drain the pasta, rinse with cold water, and transfer to a large bowl. Add the tomatoes, spinach, bell peppers, corn, basil, onion, remaining 2 tablespoons dressing, and vinegar to the bowl with the pasta and toss well to coat. Season with salt and pepper to taste.
  3. Preheat the grill to medium. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning once, until a thermometer inserted into the thickest part of the chicken registers 165°F, 10–12 minutes total.
  4. Transfer chicken to a cutting board and let rest for 5 minutes before slicing. Divide pasta salad among four plates and top with grilled chicken.


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