Ingredients
For the Lemon Basil Pesto
- 1¼ ounces fresh basil leaves & tender stems (about 1 cup loosely packed)
- 4 cloves garlic
- ½ lemon, zested & juiced
- ¼ cup finely grated parmesan cheese
- 2 tablespoons pine nuts
- 3-4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- Ground black pepper, to taste
For the Pasta Salad
- 8 ounces cavatappi or other short pasta of choice
- 2 tablespoons olive oil
- 1 lemon, zested & juiced
- 2 cloves garlic, finely chopped or grated
- 1 red bell pepper, sliced into 3-4 flat planks
- 1 medium zucchini, sliced lengthwise into ¼-inch strips
- 8 ounces cherry tomatoes
- 1 pound chicken thighs or thinly pounded chicken breast
- 4 ounces fresh mozzarella pearls
- Kosher salt & ground black pepper, to season
Instructions
- Prepare the Grill: Preheat your grill to medium-high direct heat, aiming for 450-500°F. Once heated, clean the grates thoroughly with a wire brush to prevent sticking. If an outdoor grill isn’t available, preheat a grill pan over medium-high heat as an alternative.
- Make the Lemon Basil Pesto: In a food processor, combine fresh basil leaves, garlic cloves, lemon zest & juice, grated parmesan, and pine nuts. Season with ½ teaspoon kosher salt and ground black pepper to taste. Pulse until coarsely blended. While the processor is running, slowly drizzle in 3-4 tablespoons of extra virgin olive oil until the pesto reaches a smooth, spreadable consistency. Set aside or refrigerate in an airtight container for up to one week.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
- Marinate Chicken and Vegetables: In a medium bowl, whisk together 2 tablespoons olive oil, lemon zest & juice, and finely chopped garlic. Season with 1 teaspoon kosher salt and ground black pepper. Toss the sliced red bell pepper, zucchini strips, and cherry tomatoes in the marinade. Thread the marinated cherry tomatoes onto skewers and arrange them on a plate. Add the chicken thighs or pounded chicken breasts to the bowl, coating them evenly in the remaining marinade.
- Grill Chicken and Vegetables: Place the marinated chicken and vegetables on the preheated grill. Position the tomato skewers and zucchini strips perpendicular to the grill grates to prevent slipping. Grill the cherry tomatoes for about 2 minutes per side until slightly charred. Grill the bell pepper and zucchini for 3-4 minutes per side until tender and charred. Cook the chicken for 4-5 minutes per side, ensuring it is fully cooked through. Remove all items from the grill and allow to cool slightly.
- Assemble the Pasta Salad: Once cooled enough to handle, chop the grilled chicken, bell pepper, and zucchini into bite-sized pieces. In a large mixing bowl, combine the cooked pasta, lemon basil pesto, grilled chicken, grilled vegetables, and fresh mozzarella pearls. Toss gently to mix all ingredients evenly. Taste and adjust seasoning with additional kosher salt or ground black pepper as needed. Serve immediately or chill before serving.
Notes
- If you do not have access to an outdoor grill, a grill pan works perfectly as a substitute.
- To save time, the pesto can be made up to a day in advance and refrigerated.
- Use thinly pounded chicken breast for quicker and more even grilling.
- For a vegetarian version, omit the chicken and add grilled mushrooms or extra vegetables.
- Cherry tomatoes on skewers prevent them from falling through the grill grates.
- Use firm mozzarella pearls to prevent them from melting into the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian-American
