Red pesto pasta salad

Make this salad into a main meal or serve as a side dish!

5 min
35 min

This simple pasta salad showcases red pesto instead of green—which might otherwise turn off picky eaters. Filled with in-season, local vegetables this salad can be made into a main meal or served as a side dish with lots of leftovers to pack with lunches the next day.



  1. Preheat BBQ to medium-high heat.
  2. Bring a large pot of salted water to a boil. Add pasta, cook 9 minutes until al dente, or according to package directions. Drain and rinse under cold water to cool.
  3. While pasta is cooking, grill chicken and corn. Wrap corn cobs in aluminum foil. Season chicken with salt and pepper. Grill, turning once, for 7-10 minutes per side, or until chicken reaches an internal temperature of 165°F. Place corn on grill while chicken is cooking and rotate at the same time as the chicken. Remove chicken and corn from grill and set aside on a plate.
  4. Toss cooled pasta in a large bowl with sundried tomato pesto. Slice kernels off cobs of corn. Slice chicken. Toss chicken, corn and sliced basil into pasta.