Gluten Free Fusilli Radish, Green Pea and Cucumber Pasta Salad with Grilled Chicken

Spring vegetables are the star in this gluten-free pasta dish.

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Prep Time: 5 mins
Cook Time: 20 mins
Serves: 6


  • 1 pkg Italpasta Gluten Free Fusilli
  • 1 tbsp Italpasta Extra Virgin Olive Oil
  • 1 cup green peas (fresh or frozen)
  • 3 radishes, thinly sliced
  • 1 cup cucumber, sliced, quartered
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp thyme, dried
  • 1/4 tsp paprika
  • 1 lb chicken breasts (boneless, skinless)

Buttermilk Bill Dressing

  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 4 tsp fresh dill, chopped
  • 1 1/2 tsp dijon mustard
  • 3/4 tsp salt
  • 1/2 tsp pepper, freshly ground


Buttermilk Dill Dressing

  • Whisk together buttermilk, mayonnaise, vinegar, dill, mustard, green onions, salt and pepper.


  • Cook fusilli according to package directions, adding peas during the last 2 minutes of cooking. Drain and rinse under cold water; drain well. Toss pasta with 3/4 of the Buttermilk Dill Dressing; stir in radishes and cucumber.
  • Preheat grill to medium-high heat; grease grate well. Stir together olive oil, vinegar, honey, garlic, salt, thyme and paprika; toss with chicken. Marinate for 15 minutes.
  • Grill chicken for 5 to 7 minutes per side or until grill-marked and cooked through. Let stand for 10 minutes; slice diagonally. Toss chicken into pasta salad. Serve with remaining Buttermilk Dill Dressing.


Substitute sugar snap peas for peas if desired.

Nutritional Analysis

Calories: 410kcal | Carbohydrates: 54g | Protein: 23g | Fat: 11g | Cholesterol: 50mg | Sodium: 640mg | Fiber: 2g | Sugar: 4g