Easy Grilled Chicken Pasta with Herb Dressing (Edit recipe)

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This Easy Grilled Chicken Pasta with Herb Dressing is a fresh, vibrant dish packed with bold flavors and wholesome ingredients. Juicy grilled chicken is marinated in a zesty homemade herb dressing, then tossed with tender pasta, crisp cucumbers, sweet cherry tomatoes, tangy red onion, and creamy feta. The bright, herbaceous dressing brings everything together for a refreshing salad that's perfect for meal prep, picnics, or a light summer dinner. It's a guaranteed crowd-pleaser.

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PREP TIME

1 hour

COOK TIME

30 minutes

INGREDIENTS

15

Serves: 8

Ingredients

Herb Dressing

0.75 cup Extra Virgin Olive Oil
0.25 cup Apple Cider Vinegar
0.25 cup Lemon Juice
0.5 cup Dill, Fresh
0.5 cup Basil, Fresh
2 cloves Garlic
1 tsp Sea Salt

Pasta Salad

1 lb Pasture-raised Chicken Breasts - US Wellness Meats
10 oz Heritage Fusilli Pasta - Sunrise Flour Mill, Approximately 4 cups, cooked
1 cup Feta Cheese, crumbled
1 cup Cucumber, diced
1 cup Red Onion, diced
12 oz Tomato, Cherry, sliced in half

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all herb dressing ingredients to a blender and blend until smooth. Reserve ¼ cup of the dressing for marinating the chicken and store the rest in a sealed jar in the fridge.
Place the chicken breasts in a shallow dish or resealable bag and pour the reserved ¼ cup of dressing over them. Coat evenly, cover, and refrigerate for at least 1 hour or up to 24 hours.
Cook the pasta according to the package instructions. Drain and let it cool to room temperature.
When ready to cook the chicken, preheat your grill to 450–500°F. Grill the chicken for about 6 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 15 minutes before slicing.
In a large bowl, combine the cooled cooked pasta, crumbled feta, diced cucumber, red onion, cherry tomatoes, and sliced grilled chicken. Pour the remaining herb dressing over the salad and toss everything together until well coated.
You can serve the salad immediately or refrigerate it in an airtight container. For best flavor, let it marinate in the dressing for a bit before serving.

Notes

If your noodles easily stick I would toss in a little bit of olive oil while they are chilling. This is a great make ahead dish. You can make it the day before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	461
Fat:	30 g
Carbohydrates:	24 g
Protein:	23 g
Cholesterol:	51 g
Sodium:	713 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.

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