Grilled Chicken, Sun-dried Tomato Pasta Salad

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Grilled Chicken, Sun-dried Tomato Pasta Salad

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.

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Ingredients

4 chicken thighs (approx 600g/1.3lbs), boneless and skinless
70ml olive oil
1 tbsp smoked paprika
1 tsp garlic powder
sea salt and cracked black pepper, to season
2 zucchini
500g orecchiette
100g sun-dried tomatoes in oil
30g grated parmesan cheese
1 clove garlic
30g walnuts, toasted
60ml (¼ cup) water
1 handful fresh basil leaves
juice of 1 lemon

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

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Directions

START THE CHICKEN

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.
Transfer the chicken to a wire rack over a lined oven tray and place under the grill.
Cook for 15-18 minutes, until browned and the internal temperature reaches 62°C (143°F).

WHILE THE CHICKEN IS COOKING, START THE PASTA

Bring a large saucepan of salted water to the boil over high heat.
Slice the zucchini lengthways into quarters and cut out the core. Dice the zucchini into roughly the same size as the pasta.
Once the water is boiling, add the orecchiette and cook for 6 minutes, then add the zucchini and cook for a further 2 minutes.
Drain and rinse under cold water to stop it cooking and sticking together. Set it aside.

WHILE THE PASTA IS COOKING, START THE PESTO

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.
Add the water and process again until smooth. Set aside.

REST CHICKEN AND SERVE

When the chicken is cooked, allow it to rest for 5 minutes before slicing.
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.

Notes

Chef Tips

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.

FAQs

Can I make the components ahead of time?

Yes. The pasta and pesto can both be made ahead separately and refrigerated. Toss them together just before serving. The chicken is best cooked fresh, but leftover cooked chicken thighs work well if you have them.

Can I make it vegetarian?

Yes. Grilled tofu, eggplant, mushrooms, or kumara all work well in place of the chicken. The sun-dried tomato pesto is already vegetarian, so the swap is straightforward.

Can I make it gluten free?

Yes. Use gluten-free pasta. The cooking time will vary by brand, so follow the packet instructions rather than the timings in this recipe and test for doneness before adding the zucchini.