Grilled Butter Chicken Pasta Salad

For the Pasta Salad

• 8 oz pasta (penne, rotini, or fusilli works well)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro or parsley
• 1/4 cup shredded carrots (optional)

For the Dressing

• 1/2 cup Greek yogurt or sour cream
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon curry powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

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Directions

Step 1: Marinate and Grill the Chicken

1. In a medium bowl, whisk together yogurt, garam masala, lemon juice, turmeric, cumin, paprika, coriander, salt, and pepper.
2. Add the chicken, making sure it’s fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
3. Preheat the grill to medium heat. Grill the marinated chicken for 5-6 minutes per side, or until cooked through and slightly charred. Let it rest for a few minutes, then slice into bite-sized pieces.

Step 2: Cook the Pasta

1. While the chicken is marinating or grilling, cook the pasta according to package instructions. Drain, rinse with cold water to stop the cooking, and set aside.

Step 3: Prepare the Dressing

1. In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lemon juice, honey, curry powder, smoked paprika, salt, and pepper until smooth and well combined.

Step 4: Assemble the Pasta Salad

1. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, shredded carrots, and chopped cilantro or parsley.
2. Add the sliced grilled chicken, then pour the dressing over the top. Gently toss everything together until well coated.

Step 5: Serve

1. Serve immediately for a warm pasta salad, or refrigerate for at least 30 minutes for a chilled version. Garnish with additional fresh herbs if desired.

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Tips and Variations

• Add More Veggies: Try bell peppers, spinach, or roasted red peppers for more color and flavor.
• Switch Up the Pasta: Use bowtie or orecchiette pasta for a fun twist.
• Spice It Up: Add a pinch of cayenne or chili flakes to the dressing for an extra kick.
• Make It Vegan: Substitute tofu for the chicken and use a vegan yogurt for the dressing.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This pasta salad is a great meal-prep option, as it tastes delicious even the next day.

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