Summer Pasta Salad You Need This Season

• total time: 4 minutes

Ingredients

1 box pasta (I use @jovialfoods Gluten-Free Organic Brown Rice Penne)

2 organic chicken breasts, sliced horizontally

2 ears corn, shucked

2 large bell peppers, chopped

1/2 cup thinly sliced onion

3 tablespoons @getsidedish Chipotle Ranch (code RACHAEL15)

2 tablespoons avocado oil

1 tablespoon ghee

Flakey salt + ground black pepper

3 cups chopped spinach

1/3 cup finely grated Parmesan

For the vinaigrette:

1/3 cup pesto

1/4 cup extra virgin olive oil

Juice of 1/2 lemon

1/2 teaspoon flakey salt

Ground black pepper

Directions

Preheat grill to 500°F. Bring a large pot of water to a boil.

Trim, slice, and marinate chicken with chipotle ranch, 1 tablespoon avocado oil, salt, and pepper.

Marinate corn in 1 tablespoon oil. Toss peppers and onions with a little oil and sea salt.

Grill chicken, corn, and veggies—flip chicken once (4–5 min per side), rotate corn until charred, toss veggies halfway through.

Cook pasta while everything’s grilling. Strain and set aside.

Make vinaigrette: whisk pesto, olive oil, lemon, salt, and pepper.

Once grilled, spread ghee over the corn and cut off the cob. Slice chicken into 1-inch pieces.

Add pasta, chicken, corn, grilled veggies, spinach, vinaigrette, and Parmesan to a large bowl. Toss it all together and finish with more sea salt.

Store leftovers in an airtight container in the fridge for up to 3 days.