Grilled Italian Chicken Summer Pasta Salad

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8


For the Chicken

  • 1 lb. Chicken Breasts boneless and skinless
  • cup Maple Syrup
  • 2 tbsp. Olive Oil
  • 1 tbsp. Dried or Fresh Basil chopped
  • 1 tsp. Red Pepper Flakes

For the Pasta Salad

  • Vita Ice Cherry Lime for serving
  • 14 oz. Short Cut Pasta cooked until al dente
  • 1 Head of Romaine chopped
  • 1 pint Cherry Tomatoes quartered
  • 1 Avocado chopped
  • 1 cup Corn Kernels
  • 1-2 Jalapeños deseeded and chopped
  • 2-3 tbsp. Fresh Basil Leaves chopped

For the Salad Dressing

  • cup Olive Oil
  • ¼ cup Apple Cider Vinegar
  • 1 tbsp. Dijon Mustard
  • Juice and Zest of 1 Lemon
  • Salt & Black Pepper to taste


To Make the Chicken

  • Slice the chicken into bite-sized pieces. In a large re-sealable bag, combine all the chicken ingredients. Seal tightly and shake to combine. Let marinate for at least 30 minutes to overnight.
  • Preheat grill to 400F. Cook the chicken over the grill racks or on aluminum foil to keep them from falling in between the racks for 8-10 minutes, flipping halfway through, until fully cooked.
  • The chicken can also be cooked over the stovetop in 1 tbsp olive oil over medium high heat for about 8-10 minutes, as well.

To Make the Pasta Salad

  • Toss all ingredients together in a large bowl.

To Make the Salad Dressing

  • Combine all ingredients in a mason jar, seal tightly with the lid, and shake until well-combined.

To Serve

  • Drizzle the dressing over the pasta salad and toss the salad once more. Let sit in the fridge for at least 30 minutes to help the pasta absorb all the bright flavors.
  • Enjoy with Vita Ice Cherry Lime for a complimentary refreshment!