Slavo’s Pasta Salad with Grilled Chicken and Pesto Vinaigrette

Who else is counting the days until the 4th of July??? Here’s another super easy and tasty recipe for your holiday picnics, potlucks or backyard BBQs.


8 oz Orzo Pasta – (about 1 1/3 cups)
6 Tbl EVOO
4 Tbl Red Wine Vinegar
1 Zucchini - cut into 1/4" half moons
1 Yellow Squash - cut into 1/4" half moons
1 Red Bell Pepper - quartered
3Tbl Pesto – (just buy some - way easier!)
2Tbl Lime Juice
1 lb Chicken Breasts - boneless/skinless
2 Heirloom Tomatoes - cut into 1/2" cubes
1/2c Fresh Basil - cut into very thin strips
1 (8oz) Ball of Fresh Mozzarella - cut into 1/2" cubes
Slavo Salt


1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
2. Preheat barbecue (medium-high heat).
3. Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with Slavo Salt.
4. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette.
5. Place chicken breasts in medium bowl. Add 3 tablespoons pesto vinaigrette; toss to coat.
6. Grill zucchini and bell pepper until crisp, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper.
7. Sprinkle chicken with Slavo Salt; grill until charred and cooked through, 3-4 minutes per side. Remove from heat and allow to rest. Once cooled, cut into 1/4" slices.
8. Place sliced chicken in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with Slavo Salt.
9. Can be made 2 hours ahead. Cover; chill.