I’ve been making this grilled chicken pasta salad on repeat all summer, and I’m convinced the secret is in the balsamic vinegar marinade that gives everything such incredible flavor. There’s something magical about the combination of juicy grilled chicken, fresh mozzarella, and sweet cherry tomatoes all tossed together in a cold pasta salad. It’s perfect for potlucks, meal prep, or those nights when it’s just too hot to turn on the stove!
| Preparation Time | 40-50 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3500
- Protein: 130-150 g
- Fat: 180-200 g
- Carbohydrates: 270-300 g
Ingredients
For the dressing and marinade:
- 3/4 cup olive oil
- 1/2 cup balsamic vinegar
- 4 garlic cloves, minced
- 2 tsp dried basil
- 1 tsp honey
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
For the salad:
- 1.25 lbs chicken breast
- 1 lb pasta
- 16 oz tomatoes, halved
- 10 oz mozzarella, cubed
- 3/4 cup fresh basil, julienned
Step 1: Prepare the Vinaigrette and Marinate the Chicken
- 3/4 cup olive oil
- 1/2 cup balsamic vinegar
- 4 garlic cloves, minced
- 2 tsp dried basil
- 1 tsp honey
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1.25 lbs chicken breast
In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried basil, honey, red pepper flakes, salt, and black pepper until emulsified.
Reserve 1/4 cup of this dressing in a separate container for marinating the chicken, and set the remaining dressing aside for finishing the salad.
Pat the chicken breasts dry and place them in a shallow dish, then pour the reserved 1/4 cup dressing over them, making sure to coat both sides evenly.
Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor)—I find that even 30 minutes makes a noticeable difference in how well the chicken absorbs the marinade.
Step 2: Grill the Chicken
- marinated chicken from Step 1
Heat your grill to high heat (around 400°F).
Remove the chicken from the marinade and place it directly on the grill grates.
Cook for 5-6 minutes on the first side without moving it, allowing a golden crust to develop, then flip and cook for another 5-6 minutes until the internal temperature reaches 165°F when measured with a meat thermometer.
Remove the chicken to a clean cutting board and let it rest for 5-10 minutes—this resting period allows the juices to redistribute, keeping the meat tender and moist when you cut it.
Step 3: Cook the Pasta
- 1 lb pasta
While the chicken is resting, bring a large pot of salted water to a rolling boil.
Add the pasta and cook according to the package directions until al dente.
Drain the pasta in a colander and transfer it to a large serving bowl.
Do not rinse the pasta—the starch on it will help the dressing cling to the noodles and create a more cohesive salad.
Step 4: Assemble the Salad
- grilled chicken from Step 2
- cooked pasta from Step 3
- 16 oz tomatoes, halved
- 10 oz mozzarella, cubed
- 3/4 cup fresh basil, julienned
- reserved dressing from Step 1
Cut the rested chicken into bite-sized chunks and add them to the bowl with the cooked pasta.
Add the halved tomatoes and cubed mozzarella to the bowl.
Pour the reserved dressing from Step 1 over the mixture and toss everything together gently but thoroughly, ensuring the dressing coats all components evenly.
Finally, add the fresh julienned basil and toss once more to combine—I always add the fresh basil at the end so it maintains its bright color and delicate flavor rather than wilting into the warm salad.
Juicy Grilled Chicken Pasta Salad
Ingredients
Method
- In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried basil, honey, red pepper flakes, salt, and black pepper until emulsified. Reserve 1/4 cup of this dressing in a separate container for marinating the chicken, and set the remaining dressing aside for finishing the salad. Pat the chicken breasts dry and place them in a shallow dish, then pour the reserved 1/4 cup dressing over them, making sure to coat both sides evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor)—I find that even 30 minutes makes a noticeable difference in how well the chicken absorbs the marinade.
- Heat your grill to high heat (around 400°F). Remove the chicken from the marinade and place it directly on the grill grates. Cook for 5-6 minutes on the first side without moving it, allowing a golden crust to develop, then flip and cook for another 5-6 minutes until the internal temperature reaches 165°F when measured with a meat thermometer. Remove the chicken to a clean cutting board and let it rest for 5-10 minutes—this resting period allows the juices to redistribute, keeping the meat tender and moist when you cut it.
- While the chicken is resting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta in a colander and transfer it to a large serving bowl. Do not rinse the pasta—the starch on it will help the dressing cling to the noodles and create a more cohesive salad.
- Cut the rested chicken into bite-sized chunks and add them to the bowl with the cooked pasta. Add the halved tomatoes and cubed mozzarella to the bowl. Pour the reserved dressing from Step 1 over the mixture and toss everything together gently but thoroughly, ensuring the dressing coats all components evenly. Finally, add the fresh julienned basil and toss once more to combine—I always add the fresh basil at the end so it maintains its bright color and delicate flavor rather than wilting into the warm salad.