Grilled Chicken Pasta Salad

If your summer days are filled with activities, add this main-dish pasta salad to your menu plan. Make it early in the day or the night before and chill it until serving time. The honey-mustard dressing is fantastic with the chicken, pasta, and veggies.

Grilled Chicken Pasta Salad
Servings: 8 Prep 20 mins Cook 10 mins Grill 4 mins


  • 1 pound rotini
  • 2 pounds thin-sliced chicken cutlets
  • 2 tablespoons lemon juice
  • 1 large sweet red pepper, cored, seeded and diced
  • 1 large green pepper, cored, seeded and diced
  • 1 medium-size red onion, halved and thinly sliced
  • 2 scallions, trimmed and thinly sliced
  • 2 tablespoons minced fresh dill
  • 1 cup light mayonnaise
  • 1/2 cup red wine vinegar
  • 1/2 cup honey
  • 1 teaspoon prepared mustard
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup canola oil

Make It

1. Cook pasta following package directions. Drain.

2. While pasta is cooking, heat grill pan or broiler. Sprinkle chicken with the lemon juice and grill or broil for about 2 minutes per side or until internal temperature reads 160 degrees F on an instant-read thermometer. Set aside and let cool.

3. When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl. Add diced peppers, onion, scallions and dill.

4. In a medium-size bowl, whisk mayonnaise, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and black pepper. Gradually whisk in the oil.

5. Pour mayonnaise mixture over the pasta and chicken and toss. Refrigerate until ready to serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 514, Fat, total (g): 25, chol. (mg): 76, sat. fat (g): 3, carb. (g): 43, fiber (g): 2, pro. (g): 30, sodium (mg): 409, Percent Daily Values are based on a 2,000 calorie diet.