A Laid-Back Grilled Summer Pasta Salad Guide

If there’s one recipe I always end up bragging about all August, it’s this Grilled Summer Pasta Salad. I remember the first time I tried to grill corn (I burned it so badly my dog looked at me like I’d committed a crime), but with each summer comes a little more wisdom and, let’s be honest, a lot more grilled veggies. This is the dish I bring to family cookouts when I want something just hearty enough to keep the kids quiet and the adults quietly sliding back for seconds. The smoky bits from the grill plus tangy pesto vinaigrette? Chef’s kiss—even if you manage to drop a noodle or two on the deck (that’s just extra flavor, right?).

Why You’ll Probably Love This as Much as I Do

I make this when it’s hotter than Hades outside and I’d rather drag everything outside than crank up the stove indoors. My crew devours the grilled chicken (for the record, any leftover grilled corn is always gone before lunch the next day). To be honest, half the time this salad never even makes it to the table—hungry hands just pick from the mixing bowl while I toss. Plus: it’s equally good cold, which, if you’re like me and “accidentally” forget to put away leftovers, is a happy discovery. One time I tried swapping out the chicken with grilled tofu and, well, let’s just say it wasn’t the fan favorite. But you’re braver than me, maybe you can pull it off!

What You’ll Need (And What You Might Sneak In Instead)

1 box pasta (I love @jovialfoods Gluten-Free Organic Brown Rice Penne, but regular penne or rotini swings just fine! My grandma swears by elbows, if that’s your thing.)
2 organic chicken breasts, sliced lengthwise (I sometimes use thighs if that’s what’s in the freezer—works just as well.)
2 ears of corn, shucked (canned corn in a pinch, but grilled is magic)
2 large bell peppers, seeded and chopped (red and yellow look prettiest but green is usually cheaper; your call!)
1/2 cup thinly sliced onion (red onions for color, but honestly whatever lurking in the crisper will do)
3 tablespoons @getsidedish Chipotle Ranch dressing (or whatever ranch you like—I once used plain Greek yogurt mixed with salsa because I was out!)
2 tablespoons avocado oil
1 tablespoon ghee (don’t have it? Melted butter or even olive oil is fine in a pinch)
Flakey salt
Ground black pepper
3 cups chopped fresh spinach (arugula works if spinach is MIA—more peppery, though!)
1/3 cup finely grated Parmesan
For the Vinaigrette:
1/3 cup pesto (store bought or homemade—I won’t tell)
1/4 cup extra virgin olive oil
1/2 lemon, squeezed
1/2 teaspoon flakey salt
Ground black pepper

How to Make This Smoky Summery Show-Off

First, crank up the grill—aim for 500°F if you can (or as close as your grill will get without sounding an alarm). Meanwhile, fill your biggest pot with water and put it on the stove to boil. I always forget both at once, so it’s usually a dance.
Slice the chicken breasts in half (gets them thin so they cook fast), then toss them in a dish with that chipotle ranch, a tablespoon of avocado oil, generous pinches of salt and pepper. Mix it by hand if you’re feeling wild. Let it marinate for a sec—ten minutes is fine.
Get your corn and veggies grill-ready: Rub the corn with the other tablespoon of avocado oil, and toss your chosen peppers and onions with a splash more oil and a sprinkle of salt. If the veggies look shiny, you’re good.
To the grill! Lay the chicken, corn, and veggies right on there. Chicken takes about 4-5 minutes per side (if yours goes longer, no sweat, just don’t walk away to answer the door like I always do). Roll the corn now and then so it gets charred but not burned—think “campfire, not disaster.” Give the veggies a flip halfway. If a pepper slips through the grate, just call it “grill seasoning.”
Pasta time. When your water is boiling, throw in the pasta. Cook it as the box says—taste it a minute early just to be sure. Drain, set aside, and (somebody remind me) don’t rinse it, or you’ll lose all the starchy goodness for the dressing.
Whip up the vinaigrette: In a bowl, mix together pesto, olive oil, lemon juice, salt, and some cracked black pepper. I usually taste it here—sometimes add a bit more lemon. If you forget the salt, don’t worry, parm’s coming up anyway.
Bring it all together: Once everything is grilled and delicious, slather that ghee onto your hot corn cobs (smells amazing), slice the kernels off right into a big salad bowl. Slice the chicken into bite-sized chunks (some for the salad, some…well, for the chef), then dump both into the bowl with the rest of the grilled veggies, cooked pasta, and spinach. Pour over the vinaigrette and toss it all together. (This is my snack time. Don’t judge.)
Serve it up! Shower with grated Parmesan and a good pinch of flaky salt to finish—and don’t be stingy. If you have leftovers (unlikely), they’ll keep in an airtight container in the fridge for up to 3 days, but mine never last beyond breakfast. Yes, cold pasta salad for breakfast is a real thing.

Notes and Real-Life Lessons

Salad gets even better after an hour in the fridge (contrary to my family, who eats it warm off the counter).
If your grill isn’t giant, do the chicken first, veggies second—I learned the hard way about overcrowding… nothing cooks evenly!
The vinaigrette doubles as a great bread dip. Who knew?

Variations and a Few Honest Fails

I’ve tried tossing in grilled zucchini slices—works well!
One time I swapped spinach for kale. It was a little tough. Maybe massage it next time?
Some folks swear by sun-dried tomatoes in here, but I found it a tad overpowering (will try again, but with less, maybe).
Left out the chicken for a veggie version—nobody complained, and I think I heard a vegetarian cousin cheer.

What If You Don’t Have a Grill? (Don’t Panic)

No grill? No worries! I’ve used a grill pan on the stovetop, even broiled everything in the oven (though it’s not quite the same). Sometimes you just have to improvise—my friend Bert used a blowtorch once. Still tasty (but maybe not recommended?).

How to Store (Assuming Any Survives!)

Plop any leftovers into an airtight container. They’ll keep in the fridge for up to three days, but honestly, I can’t remember the last time it stuck around that long. Pasta salad for breakfast, anyone?

How I Serve It (Or, Why I Keep Forgetting the Plates)

This is a meal in itself, but if you want to pile on some extras, I like to serve it alongside crusty bread or as the main deal at a backyard picnic. Sometimes I don’t even bother with forks—scoops with tortilla chips for the win.

My Not-So-Secret Pro Tips

Let the chicken rest a couple minutes before slicing so the juices stay in—I used to skip this and always wondered why it was dry!
Taste for seasoning at the end. Actually, maybe twice. (Okay, maybe three times…just to be sure.)
It’s perfectly acceptable to double the parm. I won’t judge; I’ll probably join you.

FAQ—Because I’ve Heard It All!

Can I make this ahead? Absolutely! In fact, I think it’s tastier after a night in the fridge (though the veggies lose their crunch a little).
Can I use a different pasta? Yup! Penne, rotini, fusilli—whatever’s in the pantry. Once I used farfalle, and nobody complained except my niece, but she doesn’t like “butterfly” noodles anyway.
Is there a way to make it vegetarian? Sure just skip the chicken and maybe bump up the veg. You can even add chickpeas for some protein. (Not mandatory, just an idea.)
What if I forget the Parmesan? Happens to the best of us—just sprinkle on crumbled feta or any salty cheese you have. Or call it vegan and smile.

Let me know if you try this—and if you figure out how to stop the corn kernels from flying everywhere while you cut them off, please tell me. I’m still finding them in strange places…

Grilled Summer Pasta Salad