prep time
15 minutes
cook time
15 minutes

Grilled Chicken Pasta Salad

Make this grilled chicken pasta salad with Del Monte Tricolor Spirali. Use leftover grilled chicken for this recipe and serve it with a side of greens.


150 Gms Del Monte Tricolor Spirali
1 Cup Cherry Tomatoes, Quartered
1 Small Red Onion, Thinly Sliced
- Handful Of Fresh Basil, Roughly Chopped
2 Boneless Chicken Breasts
2 TBSP Del Monte olive oil
1 TBSP Lemon Juice
2 Tsp Dried Italian Herbs
- Salt and pepper to taste
1 Clove Garlic, Minced
1/4 Cup Del Monte Extra Virgin Olive Oil
2 Tsp Dried Italian Herbs
1 Tsp Dijon Mustard
1 Tbsp White Wine Vinegar
2 Tbsp Parmesan Cheese


  1. Pound the chicken breasts between two pieces of parchment paper till they are an even ½ inch thick.
  2. In a bowl mix together the olive oil, lemon juice, dried Italian herbs, salt and pepper. Add chicken breasts and massage marinade into meat until evenly coated. Refrigerate for 4 hours.
  3. Heat grilling pan, and lightly grease. Place chicken breasts on the pan and grill per side for 2-3 minutes.
  4. Once fully cooked, remove chicken from pan, and slice it into bite sized pieces.
  5. While chicken is cooking, boil some water with salt in a pot. Cook the tricolor spirali, according to packet instructions till al dente. Drain the pasta, and toss in some olive oil.
  6. ​​​​​​​Mix the ingredients for the dressing in a bowl. Toss in the pasta, grilled chicken, cherry tomatoes, fresh basil and red onions. Check for seasoning.

Enjoy your meal!

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