Pwwb Summer Pesto Pasta Salad With Grilled Chicken Veggies Recipes

PWWB SUMMER PESTO PASTA SALAD WITH GRILLED CHICKEN & VEGGIES

Steps:

• for medium-high direct heat grilling.
• Bring a large pot of well-salted water to a boil. Add the cavatappi and cook, stirring occasionally, to al dente according to package directions. Carefully drain & set aside.
• Meanwhile, as the pasta cooks, prep & grill the chicken & veggies. In a medium bowl, whisk together the olive oil, half of the lemon zest & juice, & garlic, seasoning with 1 teaspoon kosher salt. Toss the bell pepper, zucchini, & cherry tomatoes through the marinade. Transfer to a large plate or small baking sheet, stringing the marinated cherry tomatoes on a skewer, & set aside. Add the chicken to the bowl tossing to coat in the remaining marinade.
• Place the chicken & veggies on the prepared grill. Grill the chicken for 4-5 minutes per side, or until fully cooked through. Grill the veggies for 3-4 minutes per side, or until tender & nicely charred. Remove from the grill & chop everything into bite-sized pieces.
• In a large bowl, combine the remaining lemon zest & juice with the pesto. Whisk to combine. Add the pasta, chicken, veggies & mozzarella pearls to the bowl. Toss to combine. Taste and season with additional salt or black pepper as needed. Enjoy!

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
• Prepare grill.
• Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
• Combine all ingredients for the vinaigrette, with a whisk.
• Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.