Pesto Pasta Salad with Grilled Chicken Breasts; harvest

I may have mentioned that this is the season (for me) to clean out the pantry and fridge.

My goal is to use up all of the bits of ‘summer’ food I have left so it can be replaced by ‘winter’ food.

Vinegars are put in a ‘cool, dark area’ and not replaced if they’re getting low. Salad olive oil is used for finishing and cooking and will be replaced by sesame and walnut oils for stir-fries.

Pesto and pesto rosso are out and a locally made tomato sauce with garlic is in.

We’re debating the bottled barbecue sauce…..

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Pesto Pasta Salad with Grilled Chicken Breasts

I love using a bit of Greek yogurt to ‘stretch’ the pesto sauce. It makes it a bit creamy, also.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Salad


  • 2 chicken breasts, boneless, skinless (12oz, 360gr) total weight
  • Marinade:
  • 1 tbs Worcestershire sauce
  • 1 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 tsp dried basil
  • 3oz (100gr) cherry tomatoes, cut in half
  • 3oz (100gr) feta cheese, crumbled
  • 3oz (100gr) Greek or Kalamata olives, pitted, cut in half
  • 2 tbs fresh snipped chives
  • 1 1/4 cups (4oz, 120gr) pasta, (penne)
  • 2 tbs Greek or plain yogurt
  • 4 tbs pesto
  • 1 tbs salad olive oil


  • Cook pasta according to package instructions.
  • Mix Worcestershire, vinegar, basil and oil in a small bowl. 
  • Pour over chicken and allow to marinate a few minutes.
  • Cook chicken on barbecue grill 7 – 10 minutes per side, or until done. 
  • When done, remove and slice
  • In pasta bowl, mix pesto, oil and yogurt.
  • When pasta is done drain, rinse lightly with cool water, drain and add to pesto in bowl. 
  • Toss to coat. Add sliced chicken, tomatoes, olives, feta and chives, toss gently to combine and serve.


You could quickly sauté the chicken in a skillet for the same amount of time. Or get rotisserie chicken.


  • Serving Size: 1/2 recipe
  • Calories: 869
  • Sugar: 6.6 g
  • Sodium: 1179.3 mg
  • Fat: 46.9 g
  • Saturated Fat: 12.8 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 54.8 g
  • Fiber: 4.4 g
  • Protein: 56 g
  • Cholesterol: 164.3 mg

Keywords: pesto pasta, chicken breasts, pasta salad

Pesto Pasta Salad with Grilled Chicken

Why not try Chicken & Green Bean Pasta Salad?

It’s not even the middle of September and I have picked most of my winter squash.

It’s rather a pathetic harvest:

The green hokaido did fairly well, but about half were sunburned. I’ve had to cut up 2 of them already as there were signs of spoilage.

I caught it quickly enough that very little of the squash had to be tossed on the compost, but that does make me concerned about the rest.

Those 2 little blue pumpkins are all I got from 3 plants – and they should be about 5 times that size.

2 butternut from 4 plants, but 2 more are trying to ripen…. pathetic.

The orange kuri did fairly well, there is one more ripening so that’s 2 from each plant.

There are a few more in the garden but…. disappointing.

The tomatoes, on the other hand, were fantastic!

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