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

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

Ingredients

  • 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
US - Metric

Instructions

Buttermilk Dill Dressing

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

Assembly

  • 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.

Notes

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