Pesto Pasta Salad with Grilled Lemon Herb Chicken
This pesto pasta salad with grilled lemon herb chicken is a fresh, flavour-first meal that works just as well for a quick weeknight dinner as it does for entertaining. It’s high in protein without feeling heavy, and it’s a great option when you want something that tastes great hot or cold.
Serves
4
Prep time
15 minutes
Cooking time
15 minutes
Looking for my high protein recipes? Try my Greek Chicken Gyros with Tzatziki
Helpful Tips
Storage
- Store the pasta salad in an airtight container in the fridge for up to 3 days.
- Store the chicken separately (best texture) for up to 3–4 days.
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Substitutions
- Chicken breast → chicken thighs are a juicier option
- Chicken → prawns, tuna or salmon
- Pasta → gluten-free pasta works the same, just cook to packet instructions
- Rocket → baby spinach
Serving Suggestions
Helpful Tips
Storage
- Store the pasta salad in an airtight container in the fridge for up to 3 days.
- Store the chicken separately (best texture) for up to 3–4 days.
Substitutions
- Chicken breast → chicken thighs are a juicier option
- Chicken → prawns, tuna or salmon
- Pasta → gluten-free pasta works the same, just cook to packet instructions
- Rocket → baby spinach
Serving Suggestions
Ingredients
For the Pasta Salad:
- 300g bow tie pasta (farfalle), dry
- 250g cherry tomatoes (1 punnet), halved
- 1 medium zucchini (200g), sliced into ribbons or half moons
- 1 bunch asparagus (250g), ends trimmed
- ½ medium red onion (75g), thinly sliced
- 80g rocket (1 standard bag), roughly chopped
- 80g basil pesto (⅓ cup)
- 1 tbsp lemon juice (optional)
For the Grilled Chicken:
- 800g chicken breast (raw)
- 1 tbsp olive oil
- Juice of ½ lemon (1½ tbsp)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 2 garlic cloves, crushed
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
620
kcal
Protein
60
g
Carbohydrates
60
g
Fat
16
g
Fibre
8
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the pasta salad:
- Bring a large pot of salted water to the boil.
- Cook pasta until al dente, then drain and rinse under cold water to cool.
- Heat a grill pan or BBQ to medium-high.
- Toss zucchini and asparagus with a drizzle of olive oil, salt and pepper.
- Grill until lightly charred and tender (about 2–3 minutes per side). Slice the asparagus into 3–4cm pieces
For the grilled chicken:
- In a bowl, coat chicken with olive oil, lemon juice, oregano, thyme, paprika, garlic, parsley, salt and pepper.
- Grill or pan-fry on medium-high: 5–6 minutes per side (depending on thickness) Rest 5 minutes, then slice.
To assemble the pasta salad:
- In a large mixing bowl combine the cooked pasta, cherry tomatoes, grilled zucchini and asparagus, red onion and rocket. Add pesto and toss until coated.
- If needed, loosen with a squeeze of lemon. Season with salt and pepper to taste.
To Serve:
Serve pasta salad with sliced grilled chicken on the side (or placed on top). Enjoy!
Ingredients
For the Pasta Salad:
- 300g bow tie pasta (farfalle), dry
- 250g cherry tomatoes (1 punnet), halved
- 1 medium zucchini (200g), sliced into ribbons or half moons
- 1 bunch asparagus (250g), ends trimmed
- ½ medium red onion (75g), thinly sliced
- 80g rocket (1 standard bag), roughly chopped
- 80g basil pesto (⅓ cup)
- 1 tbsp lemon juice (optional)
For the Grilled Chicken:
- 800g chicken breast (raw)
- 1 tbsp olive oil
- Juice of ½ lemon (1½ tbsp)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 2 garlic cloves, crushed
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
620
kcal
Protein
60
g
Carbohydrates
60
g
Fat
16
g
Fibre
8
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the pasta salad:
- Bring a large pot of salted water to the boil.
- Cook pasta until al dente, then drain and rinse under cold water to cool.
- Heat a grill pan or BBQ to medium-high.
- Toss zucchini and asparagus with a drizzle of olive oil, salt and pepper.
- Grill until lightly charred and tender (about 2–3 minutes per side). Slice the asparagus into 3–4cm pieces
For the grilled chicken:
- In a bowl, coat chicken with olive oil, lemon juice, oregano, thyme, paprika, garlic, parsley, salt and pepper.
- Grill or pan-fry on medium-high: 5–6 minutes per side (depending on thickness) Rest 5 minutes, then slice.
To assemble the pasta salad:
- In a large mixing bowl combine the cooked pasta, cherry tomatoes, grilled zucchini and asparagus, red onion and rocket. Add pesto and toss until coated.
- If needed, loosen with a squeeze of lemon. Season with salt and pepper to taste.
To Serve:
Serve pasta salad with sliced grilled chicken on the side (or placed on top). Enjoy!
Watch How to Make It
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