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Pasta Salad with Grilled Chicken

This recipe is a great way to begin incorporating fresh herbs into your recipes. Using five different fresh herbs in this recipe results in a delicious pasta salad with huge flavour impact. Simple additional ingredients such as olive oil and Romano cheese really let the individual flavours stand out.
Serves: 4
Prep Time: 10 min
Cook Time: 30 min


4 boneless, skinless chicken breast(s)
¼ tsp hot red chili pepper flakes
¼ tsp cayenne pepper
3 tbsp lemon juice, fresh
2 tomato(es), medium
3 tbsp basil, fresh
1 tbsp sage, fresh
¼ cup parsley, fresh
1 tbsp rosemary, fresh
1 tbsp mint, fresh
2 tsp black pepper, freshly ground
1 pkg whole wheat fusilli pasta
¼ cup extra virgin olive oil
1 tbsp extra virgin olive oil
1 cup Romano cheese, grated

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Sprinkle chicken breasts with lemon juice and red pepper flakes. Marinate up to one hour in the refrigerator. Place chicken breasts on greased grill over medium high heat. Grill for 10-15 minutes per side or until a thermometer inserted into the thickest piece reads 165°F (74°C). Cool slightly then slice in ½-inch strips.

  2. Dice the tomatoes and mince the fresh herbs. Combine herbs and tomatoes with fresh ground black pepper in large serving bowl.

  3. Boil pasta according to package directions in unsalted water. Drain.

  4. Meanwhile, heat olive oil slowly in a small pot until it is just about ready to boil. Pour over tomatoes and herbs in serving bowl. Combine well and add hot pasta and shredded Romano cheese and toss again. Garnish with sprigs of fresh herbs.

Helpful Tip

Use any combination of fresh herbs. Serve warm or cold. Leftovers are great in pitas or wraps.

Nutrition Info

Per 440 g serving Amount
Protein76 g
Fat29 g
Saturated Fat9 g
Carbohydrate42 g
Fibre5 g
Sugar2 g
Cholesterol170 mg
Sodium610 mg
Per 440 g serving % Daily Value
Vitamin A20
Vitamin C35
Vitamin B692
Vitamin B1251