Nothing says summer than a loaded pasta salad. This Grilled Chicken and Vegetable Pasta is the perfect meal too cook outdoors, take to the beach or serve when entertaining.

A closeup showing the grilled chicken and colorful vegetables

A healthy pasta dish hits the spot after a day at the beach, lounging by the pool, or really any summer activity. This grilled chicken and vegetable pasta gives you a well-balanced meal—and lets you enjoy your vegetables right in your pasta.

This pasta recipe is a perfect fake-out meal. Even if your picky children and even pickier husbands leave out the grilled vegetables, they won’t even know that you’re feeding them something that’s good for them with this colorful Italian pasta.

Pasta, grilled chicken and vegetables in a white bowl

Marinade and Dressing

The recipe begins with a marinade that also doubles as a dressing—full of light, bright summer flavors. Slowly brown whole garlic cloves in oil (my quick trick for capturing that sweet roasted garlic flavor). This step not only infuses the oil but also brings out the garlic’s natural sweetness.

Cooked garlic

This method not only cooks the garlic, you don’t get the raw garlic flavor(plus it’s more palatable for children). Fresh lemon zest, juice, fresh basil, the browned garlic and the oil are all blended until smooth.

4 garlic cloves cooking in oil

Marinate the chicken breasts in half of the dressing. Reserve the rest for the vegetables and to drizzle over the finished dish. Grill the chicken and vegetables. Mix them with the pasta, then toss everything with the remaining dressing.

Fresh Parmesan cheese grated all over the dish

Chop fresh basil and generously grate Parmesan cheese over the finished pasta. Since Parmesan is one of the lowest-calorie cheeses, it makes this dish an even better fake-out. Who would guess a cheese-covered pasta could be healthy?

Grilled chicken and vegetables on a tray fresh off the grill
Pasta, grilled chicken and vegetables in a white bowl
5 from 1 review

Grilled Chicken and Vegetable Pasta

Janette
Chicken is marinaded in garlic, lemon and basil which also doubles as a dressing. The chicken is grilled with a selection of vegetables, tossed with pasta and dressed.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 -8
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Ingredients
 

  • ¼ cup (60 ml) olive oil
  • 2 cloves garlic, peeled
  • 1 teaspoon fresh lemon zest
  • 1 cup (118 ml) fresh lemon juice, about 7 lemons
  • 6 fresh basil leaves, roughly torn
  • 1 tablespoon honey or agave
  • ¼ teaspoon salt
  • Small pinch freshly ground black pepper
  • 4 boneless skinless chicken breasts
  • 4 medium zucchini, sliced
  • 4 yellow bell peppers
  • 4 green onions, cleaned
  • 4 ounces cherry tomatoes
  • 2 lemons, cut in half
  • Parmesan cheese, freshly grated
  • 1 tablespoon fresh basil, chopped

Instructions
 

  • To a small saucepan add the olive oil and garlic cloves.
  • Heat over medium low heat until the garlic cloves sizzle and start to turn brown, turn off immediately. Add to a heat-proof bowl and allow to cool.
  • Add the lemon zest, lemon juice, basil leaves, cooled garlic, honey or agave, salt and pepper to a food processor or blender and pulse 3 to 4 times.
  • With the processor or blender running, drizzle in the cooled oil until smooth and thickened. Set aside.
  • Add half of the marinade to a large ziptop bag or container with a lid., add the chicken breasts and make sure the chicken is covered well. Refrigerate for 2 hours.
  • Lay out the vegetables onto a large cutting board.
  • Skewer the tomatoes to make them easy to grill and brush all the vegetables with the marinade, set the rest aside to dress the dish at the end.
  • Preheat grill.
  • Cook pasta according to package directions, drain and toss with half of marinade. Set aside.
  • When the chicken has marinated discard the marinade.
  • Grill the chicken and vegetables until charred and tender.
  • Only grill the tomatoes for a few minutes on 1 side, or they will be mushy.
  • Allow the chicken breasts to rest for 5 minutes before slicing.
  • Put the whole bell peppers into a bowl with a lid or cover with plastic wrap and allow to cool.
  • Once cooled, the charred skin should peel easily, discard the skin and seeds.
  • Slice the chicken, toss the vegetables and tomatoes with the pasta.
  • Squeeze the grilled lemon halves over the dish.
  • Top with grated parmesan cheese and basil and the rest of the unused marinade.
Calories: 246kcal, Carbohydrates: 19g, Protein: 19g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 201mg, Potassium: 942mg, Fiber: 3g, Sugar: 8g, Vitamin A: 655IU, Vitamin C: 211.3mg, Calcium: 55mg, Iron: 1.7mg
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