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Grilled Chicken Pasta Salad

 Grilled Chicken Pasta Salad
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
6 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 1-1/2 cups Italian salad dressing
  • 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
  • 1-1/2 cups Italian salad dressing
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning


  • 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.

2 of 2

Grilled Chicken Pasta Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.