I feel pretty safe saying that this pasta salad is one of my kids all-time favorites…and the adults straight up devour it, too. I love that the dressing can be made ahead of time and stored in the fridge so it’s super fast to throw together on a crazy weeknight. It’s basically like a cross between a cheese-sauce style pasta and a traditional chilled pasta salad…and all the fresh flavors scream summer.
I am learning very quickly that the more I can make my kids a part of preparing the meal, the more likely they are to eat and enjoy the meal. This one is great for that. My daughter totally digs helping chop the ingredients and tossing them together in the bowl. And what a great opportunity to teach her about where our ingredients come from and why we should appreciate them!
Warm Grilled Chicken Pasta Salad
Notes: Any pasta will do, but using Quinoa or Brown Rice pasta will ensure this is Gluten Free. The dressing is outstanding on green salads, as dip for veggies and so much more…I tend to make a double batch and use it for several meals throughout the week. Also, this is a very versatile recipe. Omit the chicken if you’d like. Throw in bacon. Substitute grilled asparagus for the spinach…you catch my drift;)
Ingredients
12 Ounces Quinoa or Brown Rice Pasta
3 Boneless Skinless Chicken Breasts
1 Tablespoon Olive Oil
Salt + Course Black Pepper
2 Cups Cherry Tomatoes, halved
2 Cups Baby Spinach Leaves
1 Avocado, diced
1+ Cup Parmesan Dressing, recipe here
Directions
Bring a large pot of water to a boil and preheat the grill over medium high heat. Add pasta to the water and cook according to package directions. Drain. While the pasta is cooking, rub the chicken breasts with olive oil and season with salt and pepper. Grill for 8-10 minutes or until cooked through. Remove the chicken from the grill, let rest for 5-10 minutes and then chop into bite sized pieces.
Place pasta, chicken, tomatoes, spinach and 1 cup parmesan dressing in a large bowl and mix well, adding more dressing, if desired. Gently stir in avocados, season with salt and pepper to taste and serve. Serve warm or at room temperature…it’s even great chilled. Serves 4
