Grilled Chicken Country Pasta Salad

Servings: 6

Grilled Chicken Country Pasta Salad
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  • 16 ounces Country Pasta Egg or Wide Egg Pasta
  • 1-9 oz. box frozen artichoke hearts, thawed
  • 1 pound small mushrooms, trimmed
  • 1 pound boneless, skinless chicken breast halves
  • 1-cup of ranch salad dressing
  • 1 bunch chives, chopped or ½ bunch scallions, thinly sliced


  1. Prepare the pasta according to the package directions.
  2. Drain and rinse under cold water.
  3. Pour into a large serving bowl, set aside.
  4. Skewer mushrooms and artichoke hearts separately.
  5. Over medium/hot heat, grill the chicken until cooked through.
  6. Grill the mushrooms and artichoke hearts until tender and browned.
  7. Remove the chicken from the grill and allow to cool slightly.
  8. Remove the mushrooms and artichokes from skewers; add to the pasta.
  9. Slice chicken into bite-size pieces and add to pasta.
  10. Add ranch dressing to salad and toss gently.
  11. Garnish with chives or scallions.


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