Grilled Summer Pasta Salad Recipe — Quick, Fresh & Easy BBQ Side

I have the perfect Grilled Summer Pasta Salad for your warm-weather meals. Packed with protein and veggies, this vibrant pasta salad comes together with a bright pesto vinaigrette for a fresh, flavorful summer dish.

Trust me—you’ll be hooked from the first bite.

Whether you make it at the start of summer, the end, or every week in between, this is an easy crowd-pleaser. If your grill is ready, this salad is simple to prepare and full of textures and color everyone will love.

A PERFECT SUMMER DINNER

I made this Grilled Summer Pasta Salad multiple times in a week because it’s that good. It’s an ideal summer dinner and keeps well for lunches the next day if you have leftovers.

The salad features marinated grilled chicken, grilled corn, chopped bell peppers, onion, spinach, pasta, Parmesan, and a simple pesto vinaigrette. The grilled corn adds a sweet, smoky note that really elevates the whole dish.

This salad is not only tasty but nourishing: lean grilled chicken for protein, bell peppers for vitamin C, onions with antioxidants, spinach for nutrients, and corn that provides both soluble and insoluble fiber—great for digestion.

A pasta salad that looks, tastes, and makes you feel good? Yes, please.

SHOP THIS RECIPE

This recipe uses pantry staples and easy swap options—see the ingredient list below and use what you prefer or have on hand.

THE GRILLED SUMMER PASTA SALAD YOU NEED

Grilling brings out the best in these ingredients. The process is straightforward: marinate and grill the chicken and vegetables, cook the pasta, whisk together the pesto vinaigrette, then toss everything and finish with grated Parmesan.

If you’re new to grilling, start with a basic setup and don’t be intimidated—simple prep and a hot grill are all you need for great results.

I love this recipe and I hope you do too. Make it, share it, and enjoy the bright flavors of summer.

INGREDIENTS YOU’LL NEED:

For the Salad:

• Pasta (any shape; brown rice penne works well)
• Organic chicken breasts
• 2 ears of corn, shucked
• Bell peppers, seeded and chopped
• Onion, thinly sliced
• Chipotle ranch or your preferred dressing for the chicken marinade
• Avocado oil
• Ghee or butter
• Flaky salt
• Ground black pepper
• Fresh spinach, chopped
• Finely grated Parmesan

For the Vinaigrette:

• Pesto (store-bought or homemade)
• Extra virgin olive oil
• Fresh lemon juice
• Flaky salt
• Ground black pepper

HOW TO MAKE MY GRILLED SUMMER PASTA SALAD

Preheat your grill to high (around 500°F) and bring a large pot of water to a boil for the pasta.

Trim and slice the chicken, then marinate it with chipotle ranch (or another dressing), 1 tablespoon avocado oil, salt, and pepper for at least 2 hours for best flavor.

Coat the shucked corn with 1 tablespoon oil and toss the peppers and onion with a little oil and sea salt.

Grill the chicken, corn, and veggies: cook chicken about 4–5 minutes per side, rotate corn every few minutes until charred on all sides, and grill the veggies until lightly charred, stirring or tossing halfway through.

While grilling, cook the pasta to al dente, drain, and set aside.

Whisk together the vinaigrette: pesto, olive oil, lemon juice, salt, and pepper until smooth.

When the grill items are done, spread ghee over the corn and slice the kernels off the cob into a bowl. Slice the chicken into bite-sized pieces and combine with the pasta, corn, grilled veggies, spinach, and vinaigrette in a large bowl.

Toss to combine, top with grated Parmesan and an extra sprinkle of flaky salt, and serve.

Store leftovers in an airtight container in the fridge for up to 3 days.

RECIPE SUBSTITUTIONS & QUESTIONS

This recipe is flexible. Use regular or gluten-free pasta depending on your needs. Any dressing can be used to marinate the chicken—chipotle ranch adds a smoky kick, but plain vinaigrette or yogurt-based dressings work too. Swap bell pepper colors for variety, and use regular butter if you don’t have ghee.

If you prefer, omit the spinach or substitute another leafy green; the pesto vinaigrette works well with most mix-ins. For the pesto, either jarred or homemade is fine.

SHOULD YOU MAKE PASTA SALAD THE DAY BEFORE?

Pasta salad holds up for a few days, but for the best texture and flavor, make it the day of or the day before serving. If you need to prepare ahead, you can chop and grill the components separately and store them in the fridge, then toss with dressing a few hours before serving to keep everything fresh.

WHAT IS THE SECRET TO GRILLING CHICKEN?

Marinate the chicken for at least a couple of hours, preheat and clean your grill grates, and oil them lightly if needed. Flip chicken only once to retain juices, and cook until the internal temperature reaches 165°F. Let the chicken rest a few minutes before slicing to keep it tender and juicy.

LOVE THIS GRILLED SUMMER PASTA SALAD? HERE ARE MORE YUMMY SALADS YOU’LL LOVE:

Herby Pasta Salad With Protein

Mom’s Famous Potato Salad (Mayo-Free!)

Sheet Pan Greek Chicken and Chickpea Salad

Crispy Hot Honey Chicken Caesar Salad

Viral Watermelon Summer Salad

Watch a short reel of this recipe for a quick visual guide.