Greek Pasta Salad (gluten free!)
This Greek Pasta Salad is bursting with flavor and is a great side to any BBQ or summer party! Made with a brown rice pasta, lots of veggies, chicken and a delicious vinaigrette.
Ingredients
Salad
- 4 boneless skinless chicken thighs
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- salt and pepper
- 1 lb brown rice fusilli cooked to package instructions
- 1 cup cherry tomatoes halved
- 1 cup halved persian cucumbers about 2
- 1 6oz can green olives, halved
- 1 cup sliced roasted red and yellow bell peppers about 3
Dressing
- 3/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon
- 1 tablespoon honey
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh basil + more for garnish
- 2 teaspoons dried oregano or 1 tablespoon fresh oregano
- salt and pepper
Instructions
- Preheat your grill or grill plate over medium heat.
- Add the chicken to a bowl with balsamic vinegar, olive oil and season with salt and pepper. Stir together and place on the preheated grill. Let cook for 4 minutes without moving. Once the chicken releases from the grill without resistance, flip to the other side and cook an additional 5 minutes. Remove from the grill and let cool. Once cool, slice the chicken and set aside.
- Meanwhile, make the dressing in a large bowl. Add all the dressing ingredients and whisk together until emulsified. Now add the cooked fusilli and stir together.
- Next add the tomatoes, cucumbers, olives and bell peppers and stir together. Garnish with basil leaves. Enjoy!
- Keeps in the fridge for 5 days and is even better the next day!