Roasted Vegetable Pasta Salad with Grilled Chicken
Elevate your mealtime with this vibrant Roasted Vegetable Pasta Salad with Grilled Chicken, a perfect fusion of smoky, savory, and fresh flavors. Packed with tender penne pasta, caramelized zucchini, sweet bell peppers, juicy cherry tomatoes, and a touch of zingy lemon dressing, this healthy recipe is as satisfying as it is colorful. Juicy grilled chicken breasts seasoned with Italian herbs add a hearty and protein-rich twist, while freshly grated Parmesan and parsley bring a fragrant, cheesy finish. Whether served warm, chilled, or at room temperature, this easy pasta salad is an ideal choice for meal prepping, picnics, or weeknight dinners. Simple to prepare in just under an hour, it’s a versatile crowd-pleaser for the whole family to enjoy! Keywords: roasted vegetable pasta salad, grilled chicken recipe, healthy pasta salad, easy dinner idea, meal prep recipes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 350 grams penne pasta
- 1 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 small red onion
- 200 grams cherry tomatoes
- 4 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 50 grams Parmesan cheese
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, then drain and rinse with cold water to stop the cooking process. Set aside.
While the pasta cooks, prepare the chicken. Rub the chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Preheat a grill pan over medium heat and cook the chicken for about 5-6 minutes on each side, or until fully cooked. Internal temperature should reach 75°C (165°F). Let the chicken rest for 5 minutes, then slice it into thin strips.
Prepare the vegetables for roasting: Cut the zucchini and bell peppers into bite-sized pieces, slice the red onion into wedges, and leave the cherry tomatoes whole. Place the vegetables on the prepared baking sheet and drizzle with 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
In a large mixing bowl, combine the cooked pasta, roasted vegetables, and grilled chicken slices.
Make the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and a pinch of salt and pepper.
Pour the dressing over the pasta mixture and toss gently until everything is well-coated.
Finely chop the fresh parsley and sprinkle it over the salad. Add grated Parmesan cheese for extra flavor.
Serve the pasta salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4836 mg | 210% | |
| Total Carbohydrate | 319.4 g | 116% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 29.6 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3602 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
