Chicken and Vegetable Pasta Salad
This easy to make chicken and vegetable pasta salad is under 200 calories per serving. Made to highlight the flavors of summer vegetables, you could enjoy it as a side dish or even a full meal.
Chicken and Vegetable Pasta Salad
Prep Time 30 minutes
Servings 6 Servings
Calories 195 kcal
Ingredients
- 12 oz. boneless skinless chicken breast
- 2 tsp. vegetable oil
- 1 cup/3 ¼ oz. cavatappi or your favorite pasta
- 1 cup/4 oz. medium diced zucchini
- 1 cup/4 oz. medium diced yellow squash
- 1 ¼ cups/8 oz. medium diced tomato
- 2 Tbsp./1 oz. lemon juice
- ¼ cup/¼ oz. chopped basil
- 2 Tbsp./¾ oz. capers roughly chopped
- 1 tsp. grated garlic
- 2 Tbsp./1 oz. extra virgin olive oil
Instructions
-
Heat a grill over high heat. Season the chicken with the vegetable oil, salt and pepper. Grill until nicely charred on one side, about 3 minutes, then turn and repeat on the second side. Lower heat to medium and continue to cook, turning from time to time until the chicken is cooked through, about 15 minutes all together. 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 the boil. Cook the pasta according to package directions to al dente. Drain, rinse under cold water to stop the cooking. Add to a bowl along with the zucchini, yellow squash, and tomato vegetable medley .
-
In a separate bowl, combine the lemon juice, basil, capers, and garlic. Whisk in the olive oil then toss with all of the other ingredients. Season to taste with salt and pepper.
Recipe Notes
An exclusive SharethePasta.org recipe.