Chicken & Vegetable Pasta Salad

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Prep Time: 20 Minutes
Cooking Time: 18-20 Minutes

As the end of summer approaches, take advantage of all the delicious produce (and your outdoor grill!) with this delicious recipe. You’ll have dinner on the table fast and, if there are any leftovers, it makes an excellent dish for lunch the next day!

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Note: Wash hands with soap and water.
1. In a small bowl, whisk together olive oil, lime juice, shallot, sugar, cilantro, parsley and salt and pepper to taste, set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Rinse under cool water to prevent sticking, drain and let cool. Once cool, place in a large bowl and add vegetables, set aside.
3. Coat grill rack with cooking spray and preheat to medium. Generously season both sides of chicken breasts with salt and pepper and place on grill. Grill chicken for 5 minutes per side or until no longer pink and cooked through. Remove from grill and let rest.
4. Dice chicken breasts and add to bowl with pasta and vegetables. Add olive oil mixture and toss to coat.
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Nutrition Facts

Nutrition Information Per Serving
Calories: 406 (Calories from Fat: 108)
Total Fat: 12g (Saturated Fat: 2g)
Protein: 41g
Total Carbohydrates: 33g (Dietary Fiber: 3g
Sugars: 5g)
Cholesterol: 96mg
Sodium: 97mg