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Grilled Chicken Veggie Pasta Salad with Pesto Dressing

This light and fresh pasta salad could not be simpler to whip up! Full of summer veggies and grilled chicken, and then topped with a creamy fresh pesto dressing. Makes a perfect summer lunch or lighter dinner!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 16 oz elbow pasta
  • 4 chicken breasts
  • 1 large sweet pepper thinly sliced
  • 1 large tomato thinly sliced
  • 1 can 6 oz sliced olives
  • 1/4 cup minced fresh basil
  • Salt and pepper to taste
  • 3/4 cup prepared pesto
  • 1/4 cup vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/4 cup greek yogurt


  • Cook pasta according to package directions. Reserve 1/2 cup pasta water. Place pasta in a large bowl and set aside.
  • Season chicken with salt and pepper. Grill chicken on a gas or charcoal grill, turning frequently until juices run clear, about 20-25 minutes. Thinly slice chicken and set aside.
  • Add chicken to pasta and stir in pepper, tomato, olives, and basil. Season pasta salad with salt and pepper to taste.
  • In a small bowl, whisk together dressing ingredients until smooth. Drizzle pesto dressing over individual servings of pasta salad.


Store pasta salad and dressing in refrigerator up to 2 days.