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Tri-Color Pasta with Shredded Chicken and Roasted Red Grapes

  • Author: Recipe and photo by Judy Doherty
  • Yield: 4-8servings 1x


This dish sparkles with rich fall flavors, and you can use it to show off your 2021 new harvest olive oil now while it’s fresh. I used an Italian tri-color rice pasta, but any kind of rotini or fusilli will suffice.


Units Scale
  • 2 cups red seedless grapes, stems removed, rinsed
  • 1 tablespoon extra virgin olive oil
  • 14 ounces tri-color rotini pasta
  • 1/2 roasted chicken
  • 1 head radicchio
  • 1 head frisée (chicory)
  • 1/4 cup extra virgin olive oil (plus more for drizzling)
  • 1 teaspoon mustard
  • Juice of 2 Meyer lemons
  • 2 radishes, thinly sliced
  • Pinch dried Greek sage


Preheat the oven to 425°F. Set aside 1 cup grapes for assembly. Toss the remining 1 cup grapes with 1 tablespoon olive oil and spread over a sheet pan to roast for 15–20 minutes.

Cook the pasta according to package directions.

Rinse and drain the radicchio and frisée and tear into large pieces.

Shred the chicken and place in the oven with the roasting grapes to warm it up.

To make the dressing: Whisk together ¼ cup extra virgin olive oil, mustard, and lemon juice.

To assemble: Mix the cooked pasta with the roasted grapes, torn radicchio and frisée, warmed chicken, and dressing. Top with the reserved unroasted grapes, sliced radishes, and crumbled sage. Drizzle with some fresh extra virgin olive oil and serve warm.


  • Category: Salad
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