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Grilled Chicken Pasta Salad Recipe

Grilled Chicken Pasta Salad Recipe photo by Taste of Home

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During the summer, my family often requests this recipe—especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. —Lori Thon, Basin, Wyoming

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Grilled Chicken Pasta Salad Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 6 Servings

30 10 40

Ingredients

1-1/2 cups Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1/2 cup cider vinegar
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 large green pepper, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1-1/2 cups Olive Garden Signature Italian Dressing

[x]

Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

See More Recipes >
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon Italian seasoning

Directions

In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside.
In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken. Yield: 6 servings.

Originally published as Grilled Chicken Pasta Salad in Country Woman May/June 1999, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Grilled Chicken Pasta Salad

Grilled Chicken Pasta Salad

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Reviewed on Mar. 20, 2012 by jblunt4

This was a light and tasty dish full of vegetables! Loved it !

Reviewed on Jun. 01, 2010 by KScales

We apologize for any confusion with this recipe. As others have stated, the chicken gets added to the marinade mixture, which are the first six ingredients. To clarify, we'll update the method soon.

Taste of Home Test Kitchen

Reviewed on May. 28, 2010 by toothfairylin

..It SAYS..add chicken to dressing...but one should be able to figure out it is the MARINADE...even cookbooks have typos!

Reviewed on May. 28, 2010 by toothfairylin

I have made a pasta salad similar to this for years..but this sounds delicious..just in time for the Memorial weekend! To whiskeyechoalpha...the directions are plain as day..yes, it calls for 1-1/2 c It. dressing twice...one is the MARINADE..you throw away..and the second is the DRESSING...

Reviewed on May. 28, 2010 by lbranchaud

whiskeyechoalpha ~ I think you need to get "off" the whiskey and on the coffee to cure your confusion ~ there is nothing unclear about the recipe ingredients or directions ~ try again

Reviewed on May. 28, 2010 by rova

who edits your web site?