Grilled Chicken and Veggie Pasta Salad

Name: Grilled Chicken and Veggie Pasta Salad
Prep time: 25M
Total time: 40M
Yield: 6 Servings
Ingredients: 4 Grilled Chicken and Veggie Pasta Saladboneless, skinless chicken breasts ( about 1½ lbs.), halved lengthwise; ⅔ cup Lemon JuiceGOYA® Lemon Juice, divided; ½ cup Extra Virgin Olive Oilplus 1 tbsp. GOYA® Extra Virgin Olive Oil, divided; 3½ tsp. Sazonador TotalGOYA® Sazonador Total, divided; 3 Grilled Chicken and Veggie Pasta Saladyellow squash and/or zucchini, diagonally cut into ½” pieces; 1 Grilled Chicken and Veggie Pasta Saladlarge red onion, cut into wedges attached at root end; 12 oz. Grilled Chicken and Veggie Pasta Saladfusilli pasta, cooked according to package directions and drained; 1 lb. Grilled Chicken and Veggie Pasta Saladasparagus, trimmed; 1 jar Fancy PimientosGOYA® Fancy Pimientos, cut into strips; ¾ cup Manzanilla Spanish Olives Stuffed with Minced PimientoGOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced; 1 pint Grilled Chicken and Veggie Pasta Saladgrape tomatoes, halved; 1 cup Grilled Chicken and Veggie Pasta Saladfresh basil, chopped

Jump to recipe

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® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil" aria-label="Feature Product - Extra Virgin Olive Oil">Extra Virgin Olive Oil</a>. 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!

Total Time

40m

Prep Time:25m

Yields:6 Servings

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Ingredients

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

⅔ cup

GOYA® Lemon Juice , divided

½ cup

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

3½ tsp.

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

GOYA® Fancy Pimientos , cut into strips

¾ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento , sliced

1 pint

grape tomatoes, halved

1 cup

fresh basil, chopped

Directions

Kitchen View

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.

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.

Products in this Recipe

Lemon Juice

Extra Virgin Olive Oil

Sazonador Total

Fancy Pimientos

Manzanilla Spanish Olives Stuffed with Minced Pimiento

Go Meatless - but Keep the Protein!

For a vegetable pasta salad that’s still loaded with protein, substitute 1 can each of GOYA® <a href="https://www.goya.com/en/products/low-sodium-red-kidney-beans/">Low Sodium Kidney Beans</a> and GOYA® <a href="https://www.goya.com/en/products/low-sodium-chick-peas/">Low Sodium Chick Peas</a> for the chicken.

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