Photo by Grit.com.
Nothing is more refreshing when the weather starts to get toasty
like a cold pasta salad. If you are hosting a Mother's Day party
this weekend, it's a perfect time to bust out this great pasta
salad recipe! Whip this up to go with anything from grilled burgers
or steak to sandwiches!
Here's what you will need:
8 ounces pasta, cooked and drained
2 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons Dijon-style mustard
1/2 cup chicken broth
1 large tomato, sliced in thirds to make thick disks
1 medium zucchini, quartered lengthwise in long strips
1 large yellow squash, quartered lengthwise in long strips
1 pound boneless, skinless chicken breast halves (about 4)
1 1/2 cups grated Parmesan cheese
4 cups shredded romaine lettuce or mixed baby greens
1/4 cup chopped fresh basil, optional
Salt and pepper, to taste
Place pasta in large bowl.
Whisk together lemon juice, olive oil, mustard and chicken
Reserve 1/8 cup as basting for grilled vegetables and chicken;
the rest will serve as dressing. Set both portions aside.
Season tomato, zucchini and squash with salt and pepper to
Grill vegetables on oiled rack over medium-hot gas or charcoal
fire until vegetables are browned and tender, about 4 to 5
During last 2 minutes of cooking, brush with reserved lemon
baste. Remove from heat and set aside to cool.
Grill chicken on oiled grid until no longer pink in middle,
about 8 minutes, turning once.
During last 2 minutes of cooking, brush only once with lemon
basting; discard remaining baste.
Remove chicken to cutting surface.
While chicken is grilling, chop grilled vegetables; toss with
pasta, dressing mixture and Parmesan cheese.
Divide lettuce among 4 serving plates.
Spoon pasta salad onto lettuce and top with slices of
Sprinkle with basil, if desired. Yields 4 servings.
For seven more delicious pasta salad recipes, keep reading.