Grilled Balsamic Chicken Pasta Salad
This Grilled Balsamic Chicken Pasta Salad is packed with juicy grilled chicken, crisp vegetables, and a tangy balsamic flavor in every bite. It's filling enough for dinner and makes a great side for your next cookout.
Grilled Balsamic Chicken Pasta Salad
asta salad isn't just for summer at my house. I like to keep one in the fridge all year for quick lunches and easy sides.
When I want a change from my Greek Pasta Salad, I make this one instead. My homemade Balsamic Vinaigrette works as both the chicken marinade and the salad dressing.
If you have time, marinate the chicken overnight for extra flavor. The longer it sits, the better it tastes. If you're serving a big group, feel free to double the chicken.
Why You'll Love This Recipe
- Grilled Chicken Adds Real Flavor - The balsamic marinade gives the chicken a tangy, smoky char right off the grill.
- Loaded With Fresh Crunch - Bell pepper, cucumber, and red onion keep every bite fresh and crisp.
- Great For Meal Prep - This salad keeps well in the fridge for several days and tastes just as good cold or warm.
- Easy To Customize - Swap the protein, cheese, or mix-ins depending on what you have available.
- Feeds A Crowd - A reliable dish for potlucks, BBQs, and family dinners alike.
Try my Grilled Chopped Chicken Salad!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Boneless, Skinless Chicken Breasts - Grills up quickly and soaks up the marinade well. Chicken thighs work too if you prefer dark meat.
- Olive Oil - Forms the base of the marinade and helps the chicken brown on the grill.
- Red Wine Vinegar - Adds sharp acidity that evens out the sweetness of the balsamic.
- Balsamic Vinaigrette - Use my homemade Balsamic Vinaigrette if you have it on hand, or grab a good bottled version at the store.
- Black Pepper - Adds a little bite to the marinade.
- Rotini Pasta - A sturdy shape that holds up well once it's tossed with dressing. Penne or farfalle work fine too.
- Bell Pepper - Adds sweetness, crunch, and color.
- Cucumber - Keeps things fresh and light.
- Red Onion - Adds a little sharp bite. Soak it in cold water for a few minutes to mellow it out.
- Feta Cheese Crumbles - Salty and creamy.
- Bacon Bits - Adds a smoky, savory crunch. Cook and chop your own bacon for extra flavor.
- Crispy Fried Onions - Adds crunch and a savory finish on top.
- Fresh Italian Parsley - Brightens everything up right before serving.
Try my Smoked Chicken Gorgonzola Pasta Salad next!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat The Grill - Set your Traeger to 375°F and let it preheat with the lid closed for about 15 minutes.
- Marinate The Chicken - Whisk together the marinade, then let the chicken sit in it for at least 30 minutes or up to 2 hours in the fridge.
- Grill The Chicken - Cook directly on the grates for 6 to 8 minutes per side, until the chicken hits 165°F. Rest for 5 minutes, then slice.
- Cook The Pasta - Boil until al dente, drain, and rinse under cool water.
- Assemble The Salad - Toss the pasta with the chicken, vegetables, cheese, bacon, and crispy onions. Serve warm or chilled.
Try this with my Caprese Pasta Salad!
Recipe FAQ
Yes, this salad keeps well in the fridge for 2 to 3 days, making it perfect for meal prep or next-day lunches.
Store leftovers in an airtight container in the fridge. The flavor improves as it sits.
Rotini, penne, or farfalle work best. Avoid thin noodles like spaghetti because they don't hold the dressing as well.
Yes, you can use grilled shrimp or steak instead of chicken. Goat cheese works well in place of feta, and you can also add cherry tomatoes or olives.
Try my BLT Pasta Salad next!
Serve This With...
More Pasta Salad Recipes
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Grilled Balsamic Chicken Pasta Salad
This Grilled Balsamic Chicken Pasta Salad has tender grilled chicken, crisp veggies, feta, and bacon, all tossed together in a tangy homemade balsamic dressing.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- ½ cup olive oil
- ½ cup red wine vinegar
- ¼ cup balsamic vinaigrette
- 1 teaspoon black pepper
Salad
- 1 pound rotini pasta
- ½ cup chopped bell pepper
- ½ cup chopped cucumber
- ¼ cup thinly sliced red onion
- ½ cup feta cheese crumbles
- ¼ cup bacon bits
- ¼ cup crispy fried onions
- 1 tablespoon chopped fresh Italian parsley
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, balsamic vinaigrette, and black pepper. Put the chicken in a shallow dish or a resealable bag, then pour the marinade over it. Let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.
- Set your Traeger to 375°F and preheat with the lid closed for about 15 minutes. Put a pot of well-salted water on the stove over high heat to boil.
- Remove the chicken from the marinade and put it directly on the grill grates. Cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F. Pull it off the grill and let it rest for 5 minutes before slicing.
- While the chicken grills, cook the pasta according to the package directions until al dente. Drain and rinse under cool water, then transfer it to a large mixing bowl.
- Slice the grilled chicken into thin strips and add it to the pasta along with the bell pepper, cucumber, and red onion. Toss gently to combine.
- Sprinkle in the feta, bacon bits, crispy onions, and parsley. Add an extra drizzle of balsamic vinaigrette if you'd like.
- Chill for at least 30 minutes if you want it served cold, or serve right away while the chicken is still warm.
Notes
- Marinate the chicken overnight for even more flavor if you have the time.
- Soak the sliced red onion in cold water for a few minutes if you want a milder bite.
- This salad keeps well in the fridge for 2 to 3 days.
