I like to make pasta salads in the summer, but it’s hard finding the right balance of ingredients.  This time though, I think I really hit the nail on the head.  So I figured I’d pass along the “recipe” in case anyone else needed a little dinner inspiration!

I started by thawing some boneless chicken thighs and marinating them in some cheap Italian salad dressing, with garlic powder, onion powder, lemon pepper, some salt (because I knew the dressing I was using was on the sweet side) and pepper.  While that was marinating, I cooked up some tricolor bowtie pasta.

For veggies, I chopped one medium zucchini, some broccoli, and some cauliflower.  To keep them from being too crunchy, I steamed them for a few minutes.  Then I de-seeded and chopped two tomatoes, and for a little extra protein I chopped a few string cheese sticks into rounds.

When the pasta was done, I threw several ice cubes on top and ran it under cold water to cool it down.  I tossed it with more Italian dressing, added some garlic rice wine vinegar, garlic powder, onion powder, salt, pepper and parsley flakes.  Then I threw in the veggies, tomatoes and cheese to soak up some of the dressing.

I then heated up the grill, grilled the chicken thighs on medium for a few minutes on either side to get some nice grill marks on them, and finished them with indirect heat on low for a few more minutes.  I put the chicken in the fridge for to cool, then cut it into bite-sized pieces.

Everything got tossed together — pasta, veggies, tomato, cheese, and chicken.  The veggies were tender-crisp, the cheese softened a little from the residual heat in the pasta, and the char on the chicken complemented the zing of the dressing.  Yum!

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