Grilled Chicken and Veggie Pasta Salad

Grilled Chicken and Veggie Pasta Salad
Grilled Chicken and Veggie Pasta Salad

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La Cocina Goya

When a classic pasta salad is tossed with marinated chicken and freshly grilled seasonal vegetables, magic happens! It also helps when you start with the best ingredients, like GOYA® Extra Virgin Olive Oil. Here, we use its bold, intense olive flavor to make this pasta salad shine. First, the olive oil enhances plain chicken breasts and vegetables when used in a simple marinade. Then, it’s whisked with lemon juice and seasonings to make a light dressing that is absorbed by the pasta, veggies and chicken. Try this recipe and see for yourself what a difference a few quality ingredients can make!

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boneless, skinless chicken breasts ( about 1½ lbs.), halved lengthwise


GOYA® Lemon Juice, divided

½ cup

plus 1 tbsp. GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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GOYA® Sazonador Total, divided


yellow squash and/or zucchini, diagonally cut into ½” pieces


large red onion, cut into wedges attached at root end

12 oz.

fusilli pasta, cooked according to package directions and drained

1 lb.

asparagus, trimmed

1 jar (6 oz.)

GOYA® Fancy Pimientos, cut into strips

¾ cup

Manzanilla Olives stuffed with Minced Pimientos

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 pint

grape tomatoes, halved

1 cup

fresh basil, chopped

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

In medium bowl, toss together chicken, 2 tablespoons lemon juice, 2 tablespoons olive oil and 2 teaspoons Sazonador; cover and refrigerate for about 10 minutes. In separate large bowl, toss together squash, onions, 2 tablespoons olive oil and 1 teaspoon Sazonador; set aside.

Step 2

Meanwhile, place pasta in large bowl and toss with ¼ cup lemon juice.; set aside. In small bowl, whisk together remaining ⅓ cup lemon juice, ⅓ cup olive oil and ½ tsp. Sazonador; set aside.

Step 3

Heat grill to medium heat. Place chicken, squash, onions and asparagus on hot grill grates. Grill chicken, flipping once, until juices run clear, about 12 minutes. Grill vegetables, flipping occasionally, until just tender, about 10 minutes. Transfer chicken and vegetables to cutting board until cool enough to handle. Cut vegetables into 1” pieces and slice chicken.

Step 4

To reserved bowl with pasta and lemon juice, add chopped vegetables, sliced chicken, reserved olive oil mixture, pimientos, olives, tomatoes and basil; toss until evenly coated. Serve pasta salad at room temperature or chilled.

Tip by La Cocina Goya

Go Meatless - but Keep the Protein!

For a vegetable pasta salad that’s still loaded with protein, substitute 1 can each of GOYA® Low Sodium Kidney Beans and GOYA® Low Sodium Chick Peas for the chicken.

Recipe Tags

Salads Under 40

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