Summer Pesto Pasta with Grilled Chicken & Vegetables

A bright & summery pesto pasta, loaded with lemony grilled chicken, summer vegetables, & bright, lemony pesto flavor. You can serve it warm, cold, or at room temperature – an all-purpose summer meal solution! To view the full recipe, click here!

INGREDIENTS

• 8 ounces DeLallo Cavatappi, or other short pasta of choice
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 2 lemons, zested, juiced & divided
• 2 cloves garlic, finely chopped or grated
• 1 red bell pepper, sliced into 3-4 flat planks
• 1 medium zucchini, sliced lengthwise into 1/4-inch strips
• 8 ounces cherry tomatoes
• 1 pound chicken thighs or thinly pounded chicken breast
• 1 6.35-ounce jar DeLallo Simply Pesto Sauce Traditional Basil
• 4 ounces fresh mozzarella pearls
• kosher salt & ground black pepper, to season

DIRECTIONS

1. Prepare the grill for medium-high direct heat grilling.
2. Boil the pasta in a large pot of well-salted water according to package directions. Drain & set aside.
3. In a medium bowl, whisk together the olive oil, half of the lemon zest & juice, & garlic. Season with 1 teaspoon kosher salt. Coat the bell pepper, zucchini, & cherry tomatoes in the marinade. Transfer to a large plate or small baking sheet.
4. String the cherry tomatoes on a skewer. Set aside.
5. Add the chicken to the bowl tossing to coat in the remaining marinade.
6. Grill chicken for 4-5 minutes per side, or until cooked through.
7. Grill veggies for 3-4 minutes per side, or until tender & charred. Remove from the grill & chop into bite-sized pieces.
8. In a large mixing bowl, combine the remaining lemon zest & juice with the pesto. Whisk to combine. Add the pasta, chicken, veggies & mozzarella pearls to the bowl. Toss to combine.
9. Taste and season with additional salt or black pepper as needed. Serve warm, cold, or at room temperature.
10. NOTE: Leftover pesto salad will keep in an airtight container in the refrigerator for up to 5 days.