Grilled Chicken Pasta Salad With Roasted Red Pepper Almond Swirl

Looking for the perfect summer pasta salad? This Grilled Chicken Pasta Salad with Roasted Red Pepper Almond Swirl is a vibrant and flavorful dish that’s sure to impress! We’re taking classic pasta salad to the next level with tender grilled chicken, sweet roasted red peppers, crunchy toasted almonds, and a bright, zesty vinaigrette. The swirl of roasted red pepper almond sauce adds a beautiful visual touch and an incredible depth of flavor. It’s perfect for picnics, barbecues, or a light and satisfying weeknight meal. Get ready to experience a symphony of textures and tastes in every bite!

What You’ll Need

• 300 g (10.5 oz) Penne Pasta: We’re using penne for its classic shape and ability to hold the sauce beautifully. Choose a high-quality pasta made from durum wheat for the best texture. Cooking it *al dente* is crucial – it should be firm to the bite, as it will continue to absorb flavors as it sits.
• 2 Boneless Skinless Chicken Breasts (≈300 g / 10.5 oz): Chicken breasts provide a lean protein base for this salad. Ensure they are boneless and skinless for easy grilling and slicing. Look for breasts that are roughly the same thickness for even cooking.
• 2 tbsp Olive Oil (for grilling): A good quality olive oil with a medium intensity is perfect for grilling the chicken. It helps prevent sticking and adds a subtle flavor.
• Salt and Freshly Ground Black Pepper: Essential seasonings! Freshly ground black pepper offers a more robust flavor than pre-ground.
• 1 Large Red Bell Pepper: Roasting the red bell pepper brings out its natural sweetness and creates a smoky flavor that’s key to the sauce. Choose a firm, vibrant pepper with no blemishes.
• ¼ cup (30 g) Blanched Almonds: Blanched almonds (skins removed) provide a delicate nutty flavor and a pleasing texture. Toasting them enhances their flavor and adds a delightful crunch.
• 1 Clove Garlic: Minced garlic adds a pungent aroma and savory depth to the roasted red pepper almond sauce.
• 2 tbsp Lemon Juice: Freshly squeezed lemon juice brightens the sauce and balances the richness of the almonds and olive oil.
• 2 tsp Smoked Paprika: Smoked paprika adds a smoky, slightly sweet flavor that complements the roasted red pepper and grilled chicken.
• 3 tbsp Olive Oil (for sauce): Used in the red pepper almond sauce, this olive oil helps create a smooth and creamy texture.
• 1 tsp Honey: A touch of honey adds a subtle sweetness to the sauce, balancing the savory flavors.
• ½ cup (120 ml) Extra‑Virgin Olive Oil (for vinaigrette): Extra virgin olive oil is the star of the vinaigrette, providing a fruity and robust flavor.
• 3 tbsp Balsamic Vinegar: Balsamic vinegar adds a tangy sweetness to the vinaigrette, creating a complex and balanced flavor profile.
• 1 tsp Dijon Mustard: Dijon mustard emulsifies the vinaigrette and adds a subtle tang.
• ½ cup (75 g) Cherry Tomatoes: Halved cherry tomatoes add a burst of sweetness and freshness to the salad.
• ¼ cup (30 g) Red Onion: Thinly sliced red onion provides a sharp, slightly pungent flavor that complements the other ingredients.
• ¼ cup (30 g) Fresh Basil Leaves: Torn basil leaves add a fragrant, herbaceous note to the salad.
• 2 tbsp Toasted Pine Nuts: Toasted pine nuts provide a delicate nutty flavor and a satisfying crunch as a garnish.
• Zest of ½ Lemon: Lemon zest adds a bright, citrusy aroma and flavor as a final garnish.

Ingredient Substitutions

Don’t have everything on hand? No problem! Here are a few easy substitutions:

• Penne Pasta: Feel free to use other short pasta shapes like rotini, fusilli, or farfalle.
• Chicken Breasts: Grilled chicken thighs would also work wonderfully, offering a richer flavor.
• Almonds: Walnuts or pecans can be substituted for almonds in the sauce.
• Balsamic Vinegar: Red wine vinegar can be used as a substitute for balsamic vinegar, though the flavor will be slightly different.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Let’s Build Your Grilled Chicken Pasta Salad: A Step-by-Step Guide

1. Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook for 2-3 minutes less than the package directions indicate – we want it al dente! This is crucial because the pasta will continue to cook slightly as it chills in the salad. Once cooked, immediately drain the pasta and rinse it thoroughly under cold water. This stops the cooking process and prevents the pasta from sticking together. Transfer the cooled pasta to a large bowl.
2. Grill the Chicken: While the pasta is cooking, prepare the chicken. Pat the chicken breasts completely dry with paper towels. This ensures a good sear. Brush both sides of the chicken with olive oil, then season generously with salt, freshly ground black pepper, and a pinch of smoked paprika. Preheat your grill to medium-high heat. Grill the chicken for approximately 5-6 minutes per side, or until the internal temperature reaches 74°C (165°F). Use a meat thermometer to ensure it’s cooked through. Let the chicken rest for 5 minutes before slicing it into bite-sized strips. Resting allows the juices to redistribute, resulting in more tender chicken.
3. Prepare the Roasted Red Pepper Almond Sauce: This sauce is the star of the show! Combine the roasted red pepper (make sure it’s peeled!), toasted almonds, minced garlic, lemon juice, smoked paprika, olive oil, and a pinch of salt in a blender or food processor. Blend until completely smooth. If the sauce is too thick, add a splash of water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust seasonings as needed.
4. Make the Balsamic Vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and extra-virgin olive oil. Season with salt and pepper to taste. The Dijon mustard acts as an emulsifier, helping the oil and vinegar combine and stay blended.
5. Assemble the Salad Base: Add the halved cherry tomatoes, thinly sliced red onion, and torn fresh basil leaves to the bowl with the cooked pasta. Drizzle the balsamic vinaigrette over the pasta and vegetables, and gently toss to coat everything evenly. Be careful not to overmix, as this can make the pasta mushy.
6. Combine and Swirl: Add the sliced grilled chicken to the pasta mixture and gently fold it in. Now, for the artistic touch! Take 3-4 tablespoons of the roasted red pepper almond sauce and gently swirl it into the pasta salad. Don’t fully incorporate it – you want to create beautiful orange ribbons throughout the salad.
7. Plate and Garnish: Transfer the salad to a serving platter and spread it into a neat mound. Drizzle any remaining roasted red pepper almond sauce around the edge of the salad for a visually appealing accent. Sprinkle with toasted pine nuts, lemon zest, and a few extra basil leaves for added flavor and color.
8. Serve and Enjoy: Serve the salad immediately at room temperature. It can be stored in the refrigerator for up to 4 hours if covered, but it’s best enjoyed fresh.

Tips for Roasting Red Peppers

Roasting red peppers at home is easy and adds a depth of flavor that store-bought roasted peppers can’t match. You can roast them directly over a gas flame, under the broiler, or in the oven. For oven roasting, place the peppers on a baking sheet and roast at 200°C (400°F) for 30-40 minutes, turning occasionally, until the skin is blackened and blistered. Place the roasted peppers in a bowl and cover with plastic wrap for 10-15 minutes. This steams the peppers, making it easier to peel off the skin. Don’t rinse the peppers – you want to keep all that smoky flavor!

The Importance of Al Dente Pasta

Cooking the pasta al dente is absolutely essential for this salad. Al dente pasta has a slight bite to it, which provides a pleasant texture contrast to the tender chicken and vegetables. If the pasta is overcooked, it will become mushy and absorb too much of the sauce, resulting in a less appealing salad. Remember, the pasta will continue to cook slightly as it chills, so undercooking it slightly is key.

Why This Grilled Chicken Pasta Salad Works

This Grilled Chicken Pasta Salad isn’t just a collection of ingredients; it’s a carefully balanced symphony of flavors and textures. The smoky grilled chicken provides a hearty protein base, while the al dente pasta offers a satisfying chew. The balsamic vinaigrette adds a bright acidity that cuts through the richness of the sauce, and the roasted red pepper almond sauce brings a unique sweetness and nutty flavor. The fresh basil and lemon zest add a final touch of freshness and aroma. The combination of these elements creates a salad that is both flavorful and satisfying.

Make-Ahead Tips for Easy Entertaining

This salad is perfect for entertaining, and you can do some of the prep work ahead of time. You can roast the red peppers, toast the almonds and pine nuts, and cook the pasta up to a day in advance. Store each component separately in the refrigerator. The balsamic vinaigrette can also be made ahead of time. Wait to grill the chicken and assemble the salad until just before serving to ensure everything is fresh and flavorful.

Frequently Asked Questions

Can I use a different type of pasta?

Yes, you can! Rotini, fusilli, or farfalle would all work well in this salad. Just make sure to cook it al dente.

Can I make this salad vegetarian?

Absolutely! Simply omit the chicken and add more vegetables, such as grilled zucchini or eggplant.

How long will this salad keep?

This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 4 hours if covered.

Enjoy this vibrant and flavorful Grilled Chicken Pasta Salad with Roasted Red Pepper Almond Swirl! Don’t forget to save this recipe to Pinterest for later inspiration!

grilled chicken pasta salad with balsamic vinaigrette easy recipe

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• Author: Isabella Rossi
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Grilled Chicken Pasta Salad is a vibrant and flavorful dish perfect for summer gatherings. It features tender grilled chicken, sweet roasted red peppers, and a zesty vinaigrette, all tossed with al dente penne pasta.

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Ingredients

Scale 1x2x3x

• 300 g (10.5 oz) Penne Pasta: Cook al dente, rinse with cold water.
• 300 g (10.5 oz) Boneless Skinless Chicken Breasts: Grill until cooked through, slice.
• 2 tbsp Olive Oil (for grilling): For grilling chicken.
• Salt and Pepper: To taste.
• 1 Large Red Bell Pepper: Roast, peel, and blend into sauce.
• 30 g (0.1 cup) Blanched Almonds: Toast and blend into sauce.
• 1 Clove Garlic: Minced, for sauce.
• 2 tbsp Lemon Juice: For sauce.
• 2 tsp Smoked Paprika: For sauce and chicken.
• 3 tbsp Olive Oil (for sauce): For sauce.
• 1 tsp Honey: For sauce.
• 120 ml (0.5 cup) Extra-Virgin Olive Oil: For vinaigrette.
• 3 tbsp Balsamic Vinegar: For vinaigrette.
• 1 tsp Dijon Mustard: For vinaigrette.
• 75 g (0.5 cup) Cherry Tomatoes: Halved.
• 30 g (0.25 cup) Red Onion: Thinly sliced.
• 30 g (0.25 cup) Fresh Basil Leaves: Torn.
• 2 tbsp Toasted Pine Nuts: For garnish.
• Lemon Zest (from 1/2 Lemon): For garnish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Cook Pasta: Boil pasta al dente, drain, and rinse.
2. Grill Chicken: Grill chicken until cooked through, rest, and slice.
3. Make Sauce: Blend roasted pepper, almonds, garlic, lemon juice, paprika, oil, and honey.
4. Make Vinaigrette: Whisk vinegar, mustard, and olive oil.
5. Assemble Base: Combine pasta, tomatoes, onion, and basil; toss with vinaigrette.
6. Combine & Swirl: Add chicken, swirl in red pepper almond sauce.
7. Plate & Garnish: Serve, drizzle with sauce, and garnish with pine nuts and lemon zest.

Notes

Roasting red peppers enhances their flavor. Cooking pasta al dente prevents mushiness. Prepare components ahead for easier entertaining.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Grilling, Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1.5 cups
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 75 mg