Grilled Chicken Pasta Salad for Penobscot Valley Maine

With warmer weather finally settling into the Valley, this is the kind of recipe that just feels right this time of year.

 

It’s light enough for a warm evening, filling enough for a family meal, and perfect for cookouts, gatherings, or making ahead for Memorial Day weekend.

 

Fresh vegetables, grilled chicken, pasta, and a simple homemade dressing come together into one colorful bowl that tastes even better after sitting in the fridge for a bit.

 

Ingredients

 

1 pound pasta (rotini or bowtie work great)

 

2 grilled chicken breasts, sliced or chopped

 

1 cup cherry tomatoes, halved

 

1 cucumber, diced

 

1 red bell pepper, chopped

 

1/2 red onion, thinly sliced

 

1 cup shredded cheddar or mozzarella cheese

 

1/2 cup Italian dressing

 

Salt & pepper to taste

 

Optional: black olives, bacon bits, fresh parsley

 

Directions

 

Cook pasta according to package directions, then rinse with cold water and drain well.

 

Grill chicken until fully cooked, then let rest before slicing.

 

In a large bowl, combine pasta, chicken, vegetables, and cheese.

 

Pour dressing over the top and toss gently until everything is coated evenly.

 

Chill for at least 30 minutes before serving for the best flavor.

 

Sandy’s Tip

 

This recipe is incredibly flexible.

 

Add extra veggies from the garden, swap the cheese, or toss in bacon if you want something a little heartier.

 

It also makes great leftovers for lunch the next day.

 

If you make this for a cookout or family gathering this week, let us know how it turns out!