Grilled Chicken Balsamic Pasta Salad

This Grilled Chicken Balsamic Pasta Salad combines smoky, tender grilled chicken with al dente pasta, crisp vegetables, and a sweet-tangy balsamic dressing that soaks into every bite. It’s a hearty yet refreshing dish that works beautifully as a main course for warm-weather dinners or as a standout side at potlucks and picnics.

Juicy grilled chicken breasts are sliced thin and tossed with cherry tomatoes, roasted red peppers, baby spinach, and mozzarella pearls, all coated in a balsamic vinaigrette infused with garlic and herbs. The result is a pasta salad that’s equal parts savory, bright, and satisfying — a true “eat it warm or cold” kind of recipe that’s as good the next day as it is fresh off the grill.

Ingredients (Serves 6–8)

For the Salad:

  • 1 lb short pasta (penne, rotini, or farfalle), cooked al dente and cooled

  • 2 large chicken breasts (about 1 lb total)

  • 1 tbsp olive oil (for brushing chicken)

  • 2 cups cherry tomatoes, halved

  • 1 cup roasted red peppers, sliced into strips

  • 2 cups baby spinach

  • 8 oz mozzarella pearls

  • Fresh basil leaves, torn, for garnish

For the Balsamic Dressing:

  • ½ cup extra virgin olive oil

  • ¼ cup balsamic vinegar

  • 1 tbsp honey

  • 2 cloves garlic, minced

  • 1 tsp Dijon mustard

  • 1 tsp dried Italian seasoning (or mix of oregano, basil, and thyme)

  • Salt and black pepper, to taste

Directions

Grill the Chicken

  1. Preheat grill or grill pan to medium-high heat.

  2. Brush chicken breasts with olive oil, then season with salt and pepper.

  3. Grill 6–7 minutes per side, or until the internal temperature reaches 165°F.

  4. Let rest for 5 minutes, then slice into thin strips.

Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Add pasta and cook until al dente. Drain, rinse under cold water, and set aside to cool completely.

Make the Dressing

  1. In a jar or small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, Dijon mustard, Italian seasoning, salt, and pepper until emulsified.

Assemble the Salad

  1. In a large mixing bowl, combine pasta, grilled chicken, cherry tomatoes, roasted red peppers, baby spinach, and mozzarella pearls.

  2. Pour dressing over the salad and toss gently until evenly coated.

Chill & Serve

  1. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

  2. Garnish with torn basil leaves before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Calories: ~380 kcal per serving
Servings: 6–8

The Origin of Grilled Chicken Balsamic Pasta Salad

Pasta salad has long been a favorite for warm-weather gatherings, but this balsamic version takes cues from Mediterranean flavors, incorporating grilled protein, fresh vegetables, and a tangy-sweet vinaigrette. The use of balsamic vinegar — aged and rich — adds depth and a slightly fruity note that perfectly complements smoky grilled chicken and creamy mozzarella. This dish borrows from Italian antipasto platters but transforms them into a portable, make-ahead-friendly meal.

Why This Recipe Works

  • Balanced Flavors: The acidity of balsamic vinaigrette cuts through the richness of chicken and mozzarella.

  • Varied Textures: Juicy chicken, chewy pasta, crisp spinach, and soft mozzarella pearls keep every bite interesting.

  • Meal or Side: Sturdy enough to be a full meal but works just as well alongside grilled meats or seafood.

Pro Tips for Success

  • Don’t overcook the pasta — slightly firm (al dente) holds up better in salads.

  • Grill chicken over medium-high heat for nice char marks without drying it out.

  • Toss pasta with a little dressing before chilling so it absorbs more flavor.

Variations

  • Vegetarian Version: Skip the chicken and add grilled zucchini, eggplant, or portobello mushrooms.

  • Protein Boost: Swap chicken for grilled shrimp or salmon.

  • Herb Twist: Add fresh parsley or oregano instead of basil for a different flavor profile.

Make Ahead & Storage

  • Make Ahead: Prepare salad up to 24 hours in advance; add spinach and basil just before serving to keep them fresh.

  • Fridge: Store covered for up to 3 days.

  • Freezer: Not recommended; pasta and greens lose texture after thawing.

Serving Ideas

Serve with:

  • Crusty garlic bread for soaking up extra dressing

  • A chilled glass of white wine or sparkling water with lemon

  • A fresh fruit salad for a sweet, light finish

Final Thoughts

Grilled Chicken Balsamic Pasta Salad is a summer essential — smoky, tangy, fresh, and filling. It bridges the gap between light salad and hearty meal, making it perfect for both casual weeknight dinners and special outdoor gatherings. Its bold colors and flavors make it as beautiful on the table as it is delicious on the palate.