Pasta Salad with Grilled Chicken and Veggies
This pasta salad is one of Jamie’s “greatest hits” meals. It’s perfect for leftover grilled or store-bought rotisserie chicken, and it’s got everything we could want Jack to eat in it: pasta, chicken, and veggies. A little ranch dressing makes the salad nice and creamy and helps bring all the ingredients together.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
Step 2
Brush the chicken with half of the olive oil and season with salt and pepper. Place the chicken on the grill or, if broiling, place it on the prepared baking sheet. Grill or broil 4 inches from the heat, turning once, until the chicken is lightly browned and the juices run clear when it is pricked with a fork, about 8 minutes per side. Transfer to a platter and set aside.
Step 3
Meanwhile, brush the bell peppers and scallions with the remaining olive oil and season with salt and pepper. Place the vegetables on the grill or, if broiling, transfer to the prepared baking sheet. Grill or broil, turning once or twice, for about 4 minutes per side for the peppers and 2 minutes per side for the scallions. Transfer to a platter and set aside.
Step 4
Bring a large pot of salted water to a boil. Cook the rotelle according to the package directions. Drain well and transfer to a large bowl. Cut the chicken, bell peppers, and scallions into 1-inch pieces and add to the pasta. Toss the mixture with the ranch dressing and garnish with the crumbled bacon.
