No BBQ is complete without a deliciously-dressed salad, that’s packed with all sorts of fresh ingredients.
There’s really no beating freshly-prepared BBQ salad! So, if you’re in need of some side dish inspiration, we’ve got you covered.
This super savory pasta salad is a hit at barbecues and parties, and hearty enough to qualify as a meal. (In fact, it’s kind of meal prep gold!) Swapping in a tangy mustard vinaigrette for the usual mayo-based dressing lightens things up a bit, and a healthy serving of seared chicken and crispy bacon makes it satisfying enough to be a meal all on its own.
There’s nothing worse than a pasta salad with mushy noodles. Learn how to cook pasta (it’s trickier than you think!) and get your fusilli perfectly al dente.
INGREDIENTS FOR SALAD
450 g fusilli pasta
2 boneless skinless chicken breasts
1 tsp. garlic powder
Salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
4 slices of bacon, cooked and crumbled
200 g halved grape tomatoes
60 g spinach, packed
75 g crumbled feta
1/4 red onion, thinly sliced
2 tbsp. freshly chopped dill
FOR DRESSING
60 ml extra-virgin olive oil
3 tbsp. red wine vinegar
1/2 tsp. Italian seasoning
1 clove of garlic, crushed
1 tbsp. Dijon mustard
Salt
Freshly ground black pepper
DIRECTIONS
- In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl.
- Season chicken breasts with garlic powder, salt, and pepper. In a large pan over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest for 10 minutes, then cut into 2.5cm pieces.
- Meanwhile, make the dressing: In a medium bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season with salt and pepper.
- In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve.