Grilled Chicken, Sun-dried Tomato Pasta Salad
This is my quick grilled chicken pasta salad with orecchiette, zucchini and smoky sun-dried tomato pesto.
Ingredients
Directions
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START THE CHICKEN
- Step 1: Preheat the oven grill (broiler) to 200°C (390°F). Toss the chicken thighs with 30mls of the olive oil, the paprika, garlic powder and a large pinch of salt and black pepper in a large bowl until well combined.
- Step 2: Transfer the chicken to a wire rack over a lined oven tray and place under the grill.
- Step 3: Cook for 15-18 minutes, until browned and the internal temperature reaches 62°C (143°F).
WHILE THE CHICKEN IS COOKING, START THE PASTA
- Step 1: Bring a large saucepan of salted water to the boil over high heat.
- Step 2: Slice the zucchini lengthways into quarters and cut out the core. Dice the zucchini into roughly the same size as the pasta.
- Step 3: Once the water is boiling, add the orecchiette and cook for 6 minutes, then add the zucchini and cook for a further 2 minutes.
- Step 4: Drain and rinse under cold water to stop it cooking and sticking together. Set it aside.
WHILE THE PASTA IS COOKING, START THE PESTO
- Step 1: Combine the sun-dried tomatoes in their oil, parmesan, garlic, walnuts and the remaining 40ml olive oil in a small food processor. Season with some salt and process until a rough puree.
- Step 2: Add the water and process again until smooth. Set aside.
REST CHICKEN AND SERVE
- Step 1: When the chicken is cooked, allow it to rest for 5 minutes before slicing.
- Step 2: In a large serving bowl, toss the pasta with zucchini, sun-dried tomato pesto, torn basil leaves and lemon juice. Top with the sliced chicken and serve.
Video
Equipment
- Chopping board
- Chef’s knife
- Large saucepan
- Large bowl (for marinating chicken)
- Wire rack and lined oven tray
- Small food processor
- Colander
- Large serving bowl
- Tongs
Chef’s Tips
Recipe notes
Remove the zucchini seeds before dicing
After slicing the zucchini lengthways, run a small knife or spoon along the seed channel to remove the core before dicing. The seeds hold more water than the flesh and can make the salad watery as it sits. The flesh dices cleanly and holds its shape better when cut to roughly the same size as the pasta.
Rinse the pasta in cold water after draining
For a pasta salad, rinsing under cold water stops the cooking, removes excess surface starch that would make the pasta clump, and cools it down so the pesto doesn’t separate when tossed through. For hot pasta dishes you skip this step but for cold and room-temperature salads it makes a real difference to the final texture.
Storage
Store in an airtight container in the fridge for up to 5 days. Works well as a chilled salad straight from the fridge. If the pesto has tightened up in the cold, toss through a small splash of olive oil or a squeeze of lemon juice to loosen it before serving.
Ingredient notes
Sun-dried tomatoes in oil:
The oil they come packed in is an ingredient here, not something to drain off. It carries concentrated tomato flavour and forms part of the pesto’s fat base. Dry-packed sun-dried tomatoes work as a substitute but need to be rehydrated in warm water first, and you’ll need to make up the fat with extra olive oil.
Orecchiette:
A disc-shaped pasta from Puglia in southern Italy with a cupped centre that catches thick sauces. It’s the right shape for a chunky pesto like this one. Shells (conchiglie) or casarecce are the best substitutes if you can’t find orecchiette. Check the packet for cooking time as it varies by brand.
Chicken thighs:
Boneless, skinless thighs are far more forgiving under a high-heat grill than breast. The higher fat content means they stay moist even when fully cooked through. Breast can be used but dries out quickly if overcooked, so monitor the internal temperature carefully.
FAQs
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About this recipe
30 minute pasta dishes are my favourite kind of weeknight meal. It's very easy to cook, doesn't require too many ingredients and you should have some of them in the pantry already, and it's a delicious dinner you can make fast.
This one is a Tuscan style but using a pasta shape from Puglia. It incorporates the classic sun-dried tomato which we'll turn into a pesto and use it to coat the pasta before mixing through some zucchini and topping with grilled chicken. The recipe is set up for four portions but you can easily scale up or down depending on how many people you're cooking for.
This is a pasta salad built around a sun-dried tomato pesto made in a food processor rather than by hand. The pesto uses the oil the tomatoes come packed in as part of the fat base, which carries more concentrated tomato flavour than fresh olive oil alone.
The orecchiette shape is perfect for this recipe as it catches and holds a chunky pesto in a way that smooth shapes like penne don’t. The chicken thighs are grilled under the oven broiler with smoked paprika, giving a charred exterior while the meat stays moist.
Everything in this dish runs in parallel, so while the chicken is under the grill, the pasta cooks and the pesto gets made in the food processor. Total active time is around 20 minutes.
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