Grilled Antipasto Pasta Salad

Grilled Antipasto Pasta Salad on large oval serving platter.I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll…

The post Grilled Antipasto Pasta Salad appeared first on The Defined Dish.

Grilled Antipasto Pasta Salad on large oval serving platter.

I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll be making this Grilled Antipasto Pasta Salad all season long and hope you will too.

Grilled Antipasto Pasta Salad on large oval serving platter.

Pasta salads are one of the easiest meals for spring and summertime cooking so I knew I wanted one for #DDGrillWeek 2024! Here, we take all the flavors from our favorite antipasto platter and turn it into an easy, pasta salad fit for entertaining or a weekend away.

We grill Italian chicken sausage, red bell peppers, and red onion until smoky and charred, and toss it with a simple, garlic and oregano dressing that brings it all together! You can either serve this as a side with your other grilling items or enjoy it as a main meal. Either way, I know you will love it!

Grilled Antipasto Pasta Salad on large oval serving platter.

Ingredients:

  • Penne Pasta: Sub Gluten-Free
  • Extra-Virgin Olive Oil
  • Garlic
  • Red Wine Vinegar
  • Fresh Lemon Juice
  • Dijon Mustard
  • Dried Oregano
  • Salt
  • Freshly Ground Black Pepper
  • Mild Italian Chicken Sausage: Sub Hot Italian Chicken Sausage
  • Red Bell Pepper
  • Red Onion
  • Pitted Castelvetrano Olives
  • Sweet and Tangy Pepper Drops or Peppadews: Optional
  • Freshly Grated Parmesan Cheese
  • Fresh Italian Parsley
  • Baby Arugula

Recipe Step-by-Step:

Step One: Cook the Pasta

Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Step Two: Make the Vinaigrette

While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.

Step Three: Combine the Pasta and Vinaigrette

Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Cooked pasta in large bowl with vinaigrette. Additional Grilled Antipasto Pasta Salad ingredients scattered around.

Step Four: grill the sausage

Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes. Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.

Step Five: Grill the Veggies

Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Grilled veggies and sausage on platter.

Step Six: Begin Assembling the Pasta Salad

Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.

Step Seven: Finish the Pasta and Serve

Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Grilled Antipasto Pasta Salad on serving platter and plates.

Recipe FAQs:

Is this recipe gluten-free?

It can be! Feel free to sub the penne with gluten-free penne.

What are Sweet and Tangy Pepper Drops?

These Italian peppers are just as described — sweet and tangy! They add a pop of brightness that complements this pasta salad nicely. I usually find them in the deli section of my grocery store and if not there, in the jarred section. If you cannot find those, peppadews work as well

Could I make this vegetarian?

Of course! If you prefer to omit the sausage and make this into a vegetarian meal, I’d suggest grilling zucchini instead then chopping and adding to the pasta like you do the sausage.

I hope y’all enjoy this Grilled Antipasto Pasta Salad all grilling season long! Comment below once you try it!

for more pasta salad recipes:

Creamy Italian Pasta Salad

Green Goddess Pasta Salad

Crunchy Ramen Noodle Salad

Grilled Antipasto Pasta Salad on large oval serving platter.
Print

Grilled Antipasto Pasta Salad

Gluten-Free (if modified)
Serves 4 as Main, 6 as a Side
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 12 oz. penne pasta, sub gluten-free penne for gluten-free

For the Vinaigrette:

  • 6 tablespoons extra-virgin olive oil
  • 2 cloves garlic, grated
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Grill:

  • 4 mild Italian chicken sausages, sub hot Italian chicken sausage if you want more heat!
  • 1 tablespoon extra-virgin olive oil
  • 1 large red bell pepper, cored and cut into 4 large pieces
  • 1 medium red onion, peeled and sliced into 1/2” slices
  • ½ teaspoon kosher salt

For Assembly:

  • ½ cup roughly chopped pitted Castelvetrano olives
  • ¼ cup sweet and tangy pepper drops or peppadews (optional; if using peppadews, roughly chop)
  • ¾ cup freshly grated parmesan cheese
  • ¼ cup finely chopped Italian parsley
  • 2 large handfuls baby arugula

Instructions

  • Bring a large pot of well salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Make the Vinaigrette:

  • While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.
  • Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Grill Your Sausage and Veggies:

  • Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes.
  • Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.
  • Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Assemble and Serve:

  • Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.
  • Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Photography and styling by Eat Love Eats.

The post Grilled Antipasto Pasta Salad appeared first on The Defined Dish.

Caprese Grilled Chicken

Caprese Grilled Chicken on large white serving platter.This Caprese Grilled Chicken is so simple to make but packed with fresh, delicious flavor! I love this recipe for…

The post Caprese Grilled Chicken appeared first on The Defined Dish.

Caprese Grilled Chicken on large white serving platter.

This Caprese Grilled Chicken is so simple to make but packed with fresh, delicious flavor! I love this recipe for a quick, grilled recipe during the week.

Caprese Grilled Chicken on large serving platter.

The flavor of a classic Caprese salad never gets old to me. Creamy mozzarella, bright tomatoes, fresh basil, and balsamic simply pair together for a delicious bite. With those flavors in mind, I recently made a quick dinner on my Instagram that you all went crazy for so I decided to give it a permanent home on the blog.

Close up of Caprese Grilled Chicken on white serving platter.

For this Caprese Grilled Chicken, chicken is first simply marinated to infuse flavor into the chicken. Next, it is grilled until the chicken is cooked through then topped with basil pesto, either storebought or homemade, and mozzarella cheese that you allow to melt. To finish, you top with a simple cherry tomato salad that adds a burst of brightness and flavor! Serve as desired and you will have a simple, delicious meal everyone around your table will enjoy.

Ingredients:

  • Boneless, Skinless Chicken Breasts
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Freshly Squeezed Lemon Juice
  • Italian Seasoning
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Basil Pesto: Storebought or Homemade
  • Shredded Mozzarella Cheese
  • Cherry or Grape Tomatoes
  • Shallot
  • Fresh Basil Leaves
  • Balsamic Vinegar
  • Crushed Red Pepper Flakes: Optional
Ingredients for Caprese Grilled Chicken on counter.

Step-by-Step:

Step One: Pound the Chicken

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.

Raw chicken breasts on parchment. Other ingredients scatter around.

Step Two: Marinate the Chicken

Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinade for 15 minutes.

Raw chicken breasts marinating in large white bowl.

Step Three: Make the Cherry Tomato Topping

In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.

Cherry tomato topping in large bowl.

Step Four: Prep the Grill

Heat the grill over medium-high heat (350-400℉) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

Step Five: Grill the Chicken

Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.

Step Six: Top the Chicken

Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes. Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.

Grilled chicken breasts with cheese melted on top on white platter.

Step Seven: Serve and Enjoy!

To serve, spoon the cherry tomato mixture across the tops of the chicken.

Caprese Grilled Chicken on white serving platter.

Recipe FAQs:

Could I marinate the chicken in advance?

Yes! If preferred, you could marinate the chicken up to 24 hours in advance and store int eh fridge until ready to grill.

What should I serve this with?

This would be great with just about anything! Grilled asparagus or broccolini would be wonderful. Plus, my girls like this served with a little pasta as well.

I hope you enjoy this recipe! Comment below once you try it!

for more grilled chicken recipes:

Tex-Mex Grilled Chicken

Grilled Sesame Chicken Skewers

Grilled Chili Chicken Tacos with Tomatillo Salsa

Print

Caprese Grilled Chicken

Total Time 35 minutes
Servings 4

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Italian Seasoning
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/3 cup Basil Pesto, storebought or homemade
  • ½ cup shredded mozzarella cheese

For the Cherry Tomato Topping:

  • 2 cups halved cherry or grape tomatoes
  • 1 large shallot, halved and thinly sliced
  • ½ cup thinly sliced basil leaves
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch of salt and pepper
  • Pinch of crushed red pepper flakes (optional)

Instructions

Marinate the Chicken:

  • Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
  • Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinate for 15 minutes.

Make the Cherry Tomato Topping:

  • In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.

Grill the Chicken:

  • Heat the grill over medium-high heat (350-400) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.
  • Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.
  • Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes.
  • Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.

Serve and Enjoy:

  • To serve, spoon the cherry tomato mixture across the tops of the chicken.

The post Caprese Grilled Chicken appeared first on The Defined Dish.