Description
Say goodbye to boring BBQ sides—this Summer Pesto Chicken Pasta Salad is everything you love about warm days in one bright, flavor-packed bowl. Smoky grilled chicken, sweet corn, colorful peppers, and pasta tossed in a zingy pesto vinaigrette with a hint of chipotle ranch. Easy to prep, travel-friendly, and guaranteed to steal the picnic spotlight—one bite, and you’ll wonder why you ever bought store-bought pasta salad again!
Ingredients
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1 box penne pasta (or fusilli/rigatoni)
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2 chicken breasts, sliced thin
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2 ears corn, shucked
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2 bell peppers (red & yellow), chopped
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½ cup thinly sliced onion
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3 tbsp chipotle ranch dressing
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2 tbsp avocado oil + 1 tbsp ghee (or olive oil)
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3 cups chopped spinach (or arugula)
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⅓ cup grated Parmesan (or nutritional yeast)
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Flakey salt & black pepper
Pesto Vinaigrette:
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⅓ cup pesto
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¼ cup extra virgin olive oil
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Juice of ½ lemon
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½ tsp flakey salt + black pepper to taste
Instructions
1️⃣ Cook Pasta: Boil penne in salted water until al dente. Drain, rinse under cold water, drizzle with a little oil to prevent sticking.
2️⃣ Grill Chicken: Heat oil + ghee in a hot skillet or grill pan. Season chicken, grill 4–5 mins per side until cooked through (165°F). Rest, then slice.
3️⃣ Char Veggies: Grill corn & peppers until lightly charred. Slice kernels off cob.
4️⃣ Make Dressing: Whisk pesto, olive oil, lemon juice, salt & pepper until smooth.
5️⃣ Assemble Salad: Toss pasta, spinach, grilled veggies, onion, and chicken in a large bowl. Pour over pesto vinaigrette + chipotle ranch. Mix gently. Top with Parmesan.
Notes
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Chill 30 mins for max flavor.
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No grill? Broil veggies or use a hot skillet + smoked paprika.
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Meal prep: Keep spinach & dressing separate until serving.
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Swap chicken for shrimp, chickpeas, or tofu—your summer, your rules!
- Prep Time: 15 mins
- Cook Time: 20 mins
Nutrition
- Calories: 420 kcal per serving
- Fat: 20g
- Carbohydrates: 35g
- Protein: 26g