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Substitute any variety of pasta in pasta salad recipes, such as easy-to-eat bow ties.
4
SERVINGS
Ingredients
- 8 ounces gemelli pasta, cooked and drained
- 2 tablespoons lemon juice
- 1-1/2 tablespoons extra virgin olive oil
- 1-1/2 teaspoons Dijon-style mustard
- 1/2 cup chicken broth
- 1 large tomato, sliced in thirds to make thick disks
- 1 medium zucchini, quartered lengthwise in long strips
- 1 large yellow squash, quartered lengthwise in long strips
- Salt and pepper, to taste
- 1 pound boneless, skinless chicken breast halves (about 4)
- 1-1/2 cups grated Parmesan cheese
- 4 cups shredded romaine lettuce or mixed baby greens
- 1/4 cup chopped fresh basil, optional
Directions
- Place pasta in large bowl.
- Whisk together lemon juice, olive oil, mustard and chicken broth. Reserve 1/8 cup as basting for grilled vegetables and chicken; the rest will serve as dressing. Set both portions aside.
- Season tomato, zucchini and squash with salt and pepper to taste. Grill vegetables on oiled rack over medium-hot gas or charcoal fire until vegetables are browned and tender, about 4 to 5 minutes. During last 2 minutes of cooking, brush with reserved lemon baste. Remove from heat and set aside to cool.
- Grill chicken on oiled grid until no longer pink in middle, about 8 minutes, turning once. During last 2 minutes of cooking, brush only once with lemon basting; discard remaining baste. Remove chicken to cutting surface.
- While chicken is grilling, chop grilled vegetables; toss with pasta, dressing mixture and Parmesan cheese.
- Divide lettuce among 4 serving plates. Spoon pasta salad onto lettuce and top with slices of chicken. Sprinkle with basil, if desired.
If you want to make this recipe a little different the second time around, try substituting orange juice for the lemon juice.
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