Grilled Summer Pasta Salad

A vibrant grilled summer pasta salad featuring tender grilled chicken, sweet corn, colorful veggies, tossed in a flavorful pesto vinaigrette with a kick of chipotle ranch.

By @rachaelsgoodeats

Original recipe source

Cook time: 40 minutes

Servings: 6

Ingredients

• 0 cups water for boiling pasta
• 2 pieces organic chicken breasts sliced horizontally
• 3 tablespoons chipotle ranch dressing
• 1 tablespoon avocado oil
• 0 teaspoons flakey salt to taste
• 0 teaspoons ground black pepper to taste
• 2 ears corn
• 1 tablespoon avocado oil
• 2 pieces large bell peppers chopped
• 0.5 cup thinly sliced onion
• 0 teaspoons sea salt to taste
• 1 box Gluten-Free Organic Brown Rice Penne
• 0.33 cup pesto
• 0.25 cup extra virgin olive oil
• 0.5 piece lemon juice only
• 0.5 teaspoon flakey salt
• 0 teaspoons ground black pepper to taste
• 1 tablespoon ghee
• 3 cups chopped spinach
• 0.33 cup finely grated Parmesan
• 0 teaspoons sea salt to taste

Instructions

1. Preheat grill to 500°F. Bring a large pot of water to a boil.
2. Trim, slice, and marinate chicken with chipotle ranch, 1 tablespoon avocado oil, salt, and pepper.
3. Marinate corn in 1 tablespoon oil. Toss peppers and onions with a little oil and sea salt.
4. Grill chicken, corn, and veggies—flip chicken once (4–5 min per side), rotate corn until charred, toss veggies halfway through.
5. Cook pasta while everything's grilling. Strain and set aside.
6. Make vinaigrette: whisk pesto, olive oil, lemon, salt, and pepper.
7. Once grilled, spread ghee over the corn and cut off the cob. Slice chicken into 1-inch pieces.
8. Add pasta, chicken, corn, grilled veggies, spinach, vinaigrette, and Parmesan to a large bowl. Toss it all together and finish with more sea salt.