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The Perfect Summer Pasta Salad

Memorial Day must-have: an easy and colorful pasta salad recipe

Article by Chef Laura Rodriguez

Photography by Chef Laura Rodriguez

Originally published in Gallatin Lifestyle

Home-cooked food is always the goal! Use whichever ingredients you can find and enjoy this refreshing dish all summer long. Originally created for autoimmune warriors and others fighting inflammation-related illnesses, this yummy pasta salad will also benefit anyone looking to eat cleaner and healthier and can be a summer picnic delight!

Grilled Mediterranean Pasta Salad
Serves 8


  • 12 oz. brown rice pasta
  • 6 organic chicken tenderloins
  • 1/2 large yellow squash, sliced into 1/2" planks
  • 1/2 organic orange bell pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup quartered artichokes
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup thinly sliced red onion
  • 1/4 cup crumbled vegan feta cheese
  • 1/4 cup freshly chopped basil
  • 1/4 cup white balsamic vinegar
  • Extra virgin olive oil to taste (about 1/4 cup)
  • Sea salt and black pepper to taste


1. Boil pasta according to package instructions then strain. Rinse thoroughly under cold running water until completely cooled. Let strain then place in a large mixing bowl.

2. Grill chicken, mix squash and bell peppers with salt and pepper then chop into bite-sized pieces and let cool.

3. Add cooled vegetables and remaining ingredients to the bowl with pasta and season to taste with olive oil, salt and pepper. Taste and adjust seasoning then serve with your favorite beverage.