Spring grilled pasta is a delicious and easy family meal for warm weather days. It includes delicious spring flavors like asparagus and cherry tomatoes. Fire up the grill and make this recipe for a filling family meal or a tasty side dish for a weekend get-together or cookout.
I love this spring grilled pasta recipe. Truthfully, I could probably eat pasta salad every day from May to August. Maybe more, ’cause it gets hot here in Texas and I don’t want to cook for about half the year.
Don’t let the long list of ingredients put you off. It’s really mostly spices. The rest is chicken, asparagus, pasta, cheese, and veggies. Even the first time I made this, it was easy to throw together. Okay, it might have helped that my husband did the actual grilling.
Even so, this would be a great meal on a hot weeknight when turning on the oven sounds awful. Or maybe on a weekend for a cookout.
Spring grilled pasta recipe
For the chicken:
- 2 chicken breasts, about 1-1/2 lb.
- 1 tablespoon olive oil
- 1 tablespoon each dried basil, dried oregano, dried thyme
- 1/2 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For the asparagus:
- 1 lb. asparagus
- 1 tablespoon olive oil
- 1 teaspoon each salt, garlic powder, onion powder
- 1/2 teaspoon black pepper
1 lb. farfalle pasta
4 oz. mozzarella
1/2 cup cherry tomatoes
1/4 cup balsamic vinaigrette
Butterfly the chicken into four thin pieces. This makes it grill really quickly. Combine the spices in a small bowl. If you don’t have them all, you can leave one out or substitute and it will be fine. If you just have a generic Italian spices blend, that’s cool too. Drizzle the olive oil over the chicken and rub on the spices.
Snap off the woody stems of the asparagus. Combine the spices. Toss the olive oil and spices with the asparagus.
Grill the chicken and asparagus until the chicken is done and the asparagus is tender. We have a charcoal grill but use what you have. You could even do this indoors on a grill plate if you don’t have an outdoor grill.
When the chicken and asparagus are cooked, bring them inside and let them cool while you prep the other the ingredients.
Bring a pot of water to a boil and cook the pasta according to the package directions. I like farfalle because it means butterflies, which are kind of a symbol of spring. Of course, any bite-sized pasta will do.
Drain the pasta and rinse it to cool it off a little. Toss the pasta in a big bowl with the vinaigrette.
Dice the chicken, asparagus, tomatoes, and mozzarella into bite-sized pieces. Toss it together with the pasta.
Serve immediately or chill until ready to eat.
Would you believe that I didn’t even like asparagus until a few months ago? Yep. 30 years sans asparagus. Now it’s my second favorite. Don’t worry, avocado. You’re still number one.
Sharing this at From the Archives Friday