Summer Pasta Salad

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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 broth.

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 taste.

Grill vegetables on oiled rack over medium-hot gas or charcoal fire until vegetables are browned and tender, about 4 to 5 minutes.

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 chicken.

Sprinkle with basil, if desired. Yields 4 servings.


For seven more delicious pasta salad recipes, keep reading.

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