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Grilled Chicken and Vegetable Greek Pasta Salad
This flavor-packed pasta salad is filled with tender chicken and vegetables grilled to perfection and tossed in a Greek vinaigrette with crumbled feta cheese. This easy recipe is ideal as a main or side dish served warm, room temperature or chilled.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 415 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
Mediterranean , American
Ingredients
- 1 pound Our Family rotini pasta (or any short cut pasta, prepared according to package instructions)
- 2 tablespoons olive oil
- 2 tablespoons dried oregano
- 2 teaspoons salt (divided)
- 1 teaspoon pepper (divided )
- ½ teaspoon chili flakes (optional)
- 2 boneless skinless chicken breasts
- 1 medium zucchini (halved and cut in 1/2 inch cubes)
- 1 medium eggplant (cubed)
- 1 medium red onion (halved then cubed)
- 8 cloves garlic (whole, peeled )
Greek Vinaigrette with Feta
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano
- 1 clove garlic (grated)
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 ounces crumbled Feta cheese
Instructions
- Pre-heat grill over high heat.
- Prepare pasta according to package instructions and set aside.
- While pasta is cooking, mix together olive oil, oregano, half of the salt (1 teaspoon), half of the pepper (1/4 teaspoon) and chili flakes in a small bowl. Place the cubed vegetables in a large bowl and drizzle with half the oil mixture and toss well to coat; set aside. Place chicken breasts on a large plate and rub both sides with the remaining half of the oil mixture using a pastry brush.
- Grill chicken breasts 5-6 minutes per side, flipping once. Remove from heat once they reach internal cooking temperature of 165 degrees or higher. Let rest 5 minutes before cutting in to cubes.
- While chicken is cooking, place a grilling basket on the grill and grill vegetables until they are caramelized and tender, about 8-9 minutes, tossing every minute or so with grilling tongs.
- To prepare the pasta salad, toss the cooked pasta, grilled chicken cubes and grilled veggie cubes in a large bowl. Whisk together the Greek vinaigrette (minus the feta) then drizzle all over the pasta salad. Sprinkle in feta cubes then toss once more. Check for seasoning and adjust accordingly before serving. Enjoy warm, room temp or chilled.
Cup of Yum
Notes
- This grilled chicken pasta salad is super versatile – use any short cut of pasta and whatever veggies you have on hand!
Nutrition Information
Serving
2cups
Calories
415kcal
(21%)
Carbohydrates
51g
(17%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.004g
Cholesterol
43mg
(14%)
Sodium
1239mg
(52%)
Potassium
505mg
(14%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
255IU
(5%)
Vitamin C
8mg
(9%)
Calcium
198mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 415
% Daily Value*
| Serving | 2cups | |
| Calories | 415kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 43mg | 14% |
| Sodium | 1239mg | 52% |
| Potassium | 505mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 198mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.