The pretty girls always seem to be in the know when it comes to hair and skin care, but believe it or not, they know a thing or two about food, too! To keep their wavy locks luminous and dewy faces glistening, they like to enjoy some healthy Pretty Girls’ Pasta Salad! Whether served on the side or as the main for lunch, this fresh pile of grilled chicken, bouncy pasta, juicy veggies, and creamy mozzarella that’s soaked in a homemade lemon-basil pesto will make you squeal! The girls who get it, get it (the boys are welcome, too!) and we know you’ll soon see that Pretty Girls’ Pasta Salad is where it’s at!
Ingredients
For the lemon-basil pesto:
- 1 cup fresh basil leaves, loosely packed
- 4 cloves garlic
- 1/2 lemon, zested and juiced
- 1/4 cup parmesan, finely grated
- 2 tablespoons pine nuts
- kosher salt, to taste
- ground black pepper, to taste
- 4 tablespoons extra-virgin olive oil
For the pasta salad:
- 8 ounces short pasta, such as cavatappi
- 2 tablespoons extra-virgin olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, finely chopped or grated
- kosher salt, to taste
- ground black pepper, to taste
- 1 red bell pepper, sliced into 3-4 flat planks
- 1 medium zucchini, sliced lengthwise into 1/4-inch-thick strips
- 8 ounces cherry tomatoes
- 4 chicken thighs, boneless and skinless
- 4 ounces fresh mozzarella pearls
- fresh basil leaves, to taste, for garnish
Directions
Step 1 –Preheat a grill for medium-high direct heat grilling, about 450-500 degrees F. Once heated, clean the grill grates.
Step 2 –If using wooden skewers, soak them in water.
Step 3 –While the grill is preheating, in a food processor, add 1 cup of the basil leaves, 4 cloves of the garlic, the zest from 1/2 of the lemon, the juice from 1/2 of the lemon, the parmesan, the pine nuts, the salt, and the pepper and pulse, stopping occasionally to scrape down the sides, until it is combined.
Step 4 –Slow down the food processor and slowly stream 4 tablespoons of the oil into the dressing until it reaches the desired consistency.
Step 5 –Pour the dressing in an airtight container and store in the refrigerator until ready to use.
Step 6 –In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 7 –Drain the water, then rinse the pasta with cold water.
Step 8 –While the pasta is cooking, in a medium bowl, add the remaining oil, the remaining lemon zest, the remaining lemon juice, the remaining garlic, the salt, and the pepper and whisk to combine.
Step 9 –Add the bell peppers, the zucchini, and the cherry tomatoes to the marinade and toss to coat.
Step 10 –Transfer the coated veggies to a large plate, then slide the coated tomatoes onto the prepared skewers.
Step 11 –Add the chicken thighs to the marinade and toss to coat.
Step 12 –Place the coated chicken thighs and the veggies onto the prepared grill and cook, flipping once, until the veggies have softened and charred and the meat reaches an internal temperature of 165 degrees F, about 2 minutes per side for the tomatoes, about 3-4 minutes per side for the bell peppers and the zucchini, and about 4-5 minutes per side for the chicken.
Step 13 –Transfer the grilled chicken and the veggies to a large plate and let them rest until they are cool enough to handle.
Step 14 –Chop the chicken, the bell peppers, and the zucchini into bite-sized pieces and slide the tomatoes off the skewers.
Step 15 –In a large bowl, add the cooked pasta, the chicken pieces, the tomatoes, the red bell pepper pieces, the zucchini pieces, and the mozzarella pearls and drizzle with the lemon-basil pesto.
Step 16 –Taste the pasta salad and season with the salt and the pepper, as needed.
Step 17 –Serve the pasta salad garnished with the remaining basil leaves.
