This pasta salad is a recipe I've honed over years of summer gatherings. It started as a simple way to use up leftover grilled chicken, but it quickly evolved into a dish that everyone requests. I remember one particular picnic where I brought this salad, and it was gone within minutes! The vibrant colors and fresh flavors just scream summertime. The beauty of this salad lies in the interplay of textures and tastes. The penne, a classic tubular pasta, provides a satisfying chewiness and holds the dressing beautifully. I prefer penne rigate, the ridged version, as the ridges capture even more of the flavorful dressing. The roasted red pepper and red onion offer a sweet, caramelized counterpoint to the savory chicken. Roasting them brings out their natural sugars, creating a depth of flavor that raw vegetables simply can't match. The cherry tomatoes add a burst of juicy acidity, while the rocket (arugula) provides a peppery bite that cuts through the richness of the other ingredients. The grilled chicken, of course, is the protein powerhouse, adding a smoky char and satisfying heartiness. The thyme and garlic marinade infuses the chicken with an herbaceous aroma that complements the other flavors perfectly. Finally, the white wine vinegar adds a tangy zing that ties everything together. While the recipe is straightforward, there are a few tips to ensure success. For the roasted vegetables, don't overcrowd the baking sheet. If necessary, use two sheets to allow the vegetables to roast properly and caramelize instead of steaming. When grilling the chicken, make sure your griddle or barbecue is hot to get those beautiful grill marks. Flattening the chicken breasts ensures even cooking and prevents them from drying out. For the Thermomix® users, you can easily chop the garlic and thyme for the chicken marinade by pulsing them a few times in the bowl. You can also use the Thermomix® to cook the pasta, following the package instructions and using the built-in pasta cooking function. This pasta salad is incredibly versatile. For a vegetarian option, simply omit the chicken and add grilled halloumi cheese or roasted chickpeas for protein. For a vegan version, use a plant-based chicken alternative and ensure your pasta is egg-free. You can also experiment with different herbs and spices. A pinch of red pepper flakes adds a touch of heat, while a sprinkle of oregano or basil provides a Mediterranean twist. Serve this pasta salad as a main course for lunch or a light dinner. It's also a great side dish for barbecues or picnics. It pairs well with crusty bread and a glass of chilled white wine. This salad can be made ahead of time, making it perfect for meal prepping. Store it in an airtight container in the refrigerator for up to three days. The flavors actually meld together and improve over time. You can also prepare the individual components – roast the vegetables, grill the chicken, and cook the pasta – ahead of time and assemble the salad just before serving. This is a great way to save time on busy weeknights.

Pasta Salad with Grilled Chicken and Roasted Vegetables

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Ingredients (10 ingredients)

Preparation (5 steps)

Prepare the roasted vegetables

Cook the pasta

Prepare the chicken

Grill the chicken

Combine the ingredients

Finished cooking? Great! 🎉

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