Chicken And Vegetable Pasta Salad

2.9 from 85 ratings

Looking for a reliable and delicious pasta salad recipe? Definitely try this one, then, which celebrates the best of summer produce — zucchini, yellow squash, ripe red tomato, and basil. Click here to see 15 Easy 15-Minute Pasta Recipes Click here to see 101 Ways to Cook Chicken

Servings

servings

Ingredients

12 ounce boneless, skinless chicken thighs
2 teaspoon vegetable oil
salt and pepper, to taste
1 cup cavatappi or your favorite pasta
1 cup diced zucchini
1 cup diced yellow squash
1 1/4 cup diced tomato
2 tablespoon lemon juice
1/4 cup chopped basil
2 tablespoon capers, chopped roughly
1 teaspoon grated garlic
2 tablespoon extra-virgin olive oil

Directions

Preheat a grill on high heat.
Coat the chicken with the vegetable oil and season with salt and pepper, to taste. Grill until nicely charred on one side, about 3 minutes, then turn and repeat on the second side. Reduce the heat to medium and continue to cook, turning occasionally until the chicken is cooked through, about 15 minutes total. When cool enough to handle, chop or shred the chicken and place in a large bowl.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the cavatappi according to the package directions or until al dente. Add to a bowl along with the zucchini, yellow squash, and tomato.
In another bowl, combine the lemon juice, basil, capers, and garlic. Whisk in the olive oil then toss with all of the other ingredients. Season with salt and pepper, to taste.