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!
Prepare the grill for medium-high direct heat grilling.
Boil the pasta in a large pot of well-salted water according to package directions. Drain & set aside.
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.
String the cherry tomatoes on a skewer. Set aside.
Add the chicken to the bowl tossing to coat in the remaining marinade.
Grill chicken for 4-5 minutes per side, or until cooked through.
Grill veggies for 3-4 minutes per side, or until tender & charred. Remove from the grill & chop into bite-sized pieces.
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.
Taste and season with additional salt or black pepper as needed. Serve warm, cold, or at room temperature.
NOTE: Leftover pesto salad will keep in an airtight container in the refrigerator for up to 5 days.