Warm Five Herb Pasta Salad with Grilled Chicken

Prep Time: 10 min
Cook Time: 30 min
Serves: 4

This recipe is a great way to begin incorporating fresh herbs into your recipes. Using five different fresh herbs in this recipe results in a delicious pasta salad with huge flavour impact. Simple additional ingredients such as olive oil and Romano cheese really let the individual flavours stand out.


4 boneless, skinless chicken breast(s)
1/4 tsp (1.25 mL) hot red chili pepper flakes
1/4 tsp (1.25 mL) cayenne pepper
3 tbsp (45 mL) lemon juice, fresh
2 tomato(es), medium
3 tbsp (45 mL) basil, fresh
1 tbsp (15 mL) sage, fresh
1/4 cup (60 mL) parsley, fresh
1 tbsp (15 mL) rosemary, fresh
1 tbsp (15 mL) mint, fresh
2 tsp (10 mL) black pepper, freshly ground
1 pkg whole wheat fusilli pasta
1/4 cup (60 mL) extra virgin olive oil
1 tbsp (15 mL) extra virgin olive oil
1 cup (250 mL) Romano cheese, grated


1 Sprinkle chicken breasts with lemon juice and red pepper flakes. Marinate up to one hour in the refrigerator. Place chicken breasts on greased grill over medium high heat. Grill for 10-15 minutes per side or until a thermometer inserted into the thickest piece reads 165°F (74°C). Cool slightly then slice in ½-inch strips.
2 Dice the tomatoes and mince the fresh herbs. Combine herbs and tomatoes with fresh ground black pepper in large serving bowl.
3 Boil pasta according to package directions in unsalted water. Drain.
4 Meanwhile, heat olive oil slowly in a small pot until it is just about ready to boil. Pour over tomatoes and herbs in serving bowl. Combine well and add hot pasta and shredded Romano cheese and toss again. Garnish with sprigs of fresh herbs.