This lemon pepper grilled chicken pasta salad is ideal for warm weather meals and potlucks. It combines juicy grilled chicken breasts with refreshing pasta and vibrant vegetables.
Featuring a tangy lemon vinaigrette and fresh herbs, it's easy to prepare ahead and serve chilled for a light but satisfying dish.
Using penne pasta and flavorful ingredients ensures a balanced texture and taste that's both comforting and fresh.
Why You’ll Love This Recipe
- Grilling the chicken adds smoky flavor while lemon pepper seasoning brightens the dish.
- Chilling the salad allows flavors to meld for a refreshing, light meal perfect for warm days.
- The combination of penne pasta with fresh cherry tomatoes and herbs creates a visually appealing and tasty salad.
Lemon Pepper Grilled Chicken Pasta Salad
This refreshing grilled chicken pasta salad pairs lemon pepper chicken with penne, cherry tomatoes, herbs, and a light vinaigrette, perfect for warm days.
- Prep time
- 20 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
- 1 teaspoon lemon pepper seasoning
- 1 tablespoon olive oil, divided
- 8 oz (225 g) penne pasta
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup red onion, finely diced
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Chicken Preheat grill or grill pan over medium-high heat. Rub chicken breasts with 1/2 tablespoon olive oil and sprinkle lemon pepper seasoning evenly on both sides. Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice into thin strips.
- Cook the Pasta Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente, usually 11-13 minutes. Drain and rinse under cold water to stop cooking and cool completely. Set aside.
- Make the Dressing In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
- Assemble the Salad In a large bowl, combine cooked pasta, cherry tomatoes, basil, parsley, and red onion. Add sliced grilled chicken and pour dressing over all. Toss gently to coat evenly.
- Chill and Serve Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and salad to chill thoroughly.
Helpful Tips
- Always cook chicken to a safe internal temperature of 165°F (74°C) to ensure food safety.
- Allow grilled chicken to rest before slicing to retain juices and tenderness.
- Use freshly squeezed lemon juice for the best bright, fresh flavor in the dressing.
- You can substitute penne pasta with fusilli or farfalle if desired.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Because this dish contains cooked chicken and fresh dressing, it is best enjoyed within 3 days for optimal safety and freshness.
Do not freeze, as the texture of pasta salad ingredients and dressing may degrade upon thawing.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, this salad can be made a few hours ahead and refrigerated to allow the flavors to meld and to serve chilled.
Can I use pre-cooked or rotisserie chicken?
Yes, pre-cooked chicken can be used to save time. Just season with lemon pepper and reheat or serve cold as preferred.
Is this recipe gluten-free?
This recipe is not gluten-free as it uses standard penne pasta. To make it gluten-free, substitute with gluten-free pasta.
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