Grilled Chicken Bruschetta Pasta Salad

Grilled Chicken Bruschetta Pasta Salad is one of my absolute favorites because it comes together in just 35 minutes, yet the results are truly impressive. If you often struggle with hunger cravings, this recipe is a great choice, it’s filling, and nourishing.

You can easily make it as a quick snack or a light meal. It’s not only delicious but also healthy, making it a much better option than reaching for unhealthy snacks. Just spend 35 minutes in the kitchen, take care of your health, and enjoy a dish that even your kids will love.

Ingredient Notes & Substitutions

PASTA
You’ll need about half a box of short pasta—rotini, penne, or bowties all work well. Look for pasta with ridges or curves so the dressing clings nicely. If you’re leaning toward a pasta caesar salad feel, romaine-friendly shapes like rotini work especially well. Whole wheat or gluten-free pasta can be swapped in easily.

CHICKEN BREAST
Two medium chicken breasts are plenty. Choose pieces that are similar in size so they cook evenly on the grill. Fresh chicken should feel firm and pink, not slippery. Leftover grilled chicken works beautifully here and saves time.

TOMATOES (BRUSCHETTA BASE)
About one to one-and-a-half cups of chopped tomatoes is ideal. Grape or cherry tomatoes are best because they’re sweet and less watery. Look for tomatoes with deep color and smooth skins. If you have extra, they’re great tossed onto toast the next morning.

FRESH BASIL
A small handful, torn or sliced thin. Fresh basil should smell fragrant the moment you touch it. If basil isn’t available, parsley adds freshness, though the flavor will be milder.

FETA CHEESE (OPTIONAL)
Roughly half a cup of crumbled feta adds a salty contrast and turns this into a grilled chicken bruschetta pasta salad with feta. Choose feta that’s creamy but crumbly, not dry.

BALSAMIC & OLIVE OIL
A drizzle of good olive oil and balsamic brings everything together. Regular balsamic vinegar keeps it bright.

Step-by-Step Instructions (Very Detailed)

1. Start by cooking the pasta in well-salted water. Cook until just tender, then drain and rinse with cool water so it doesn’t overcook. Set aside.
2. While the pasta cooks, season the chicken lightly with salt, pepper, and olive oil. Grill over medium heat until cooked through and lightly charred. Let it rest, then slice into bite-sized pieces.
3. In a large bowl, combine chopped tomatoes, basil, olive oil, and a pinch of salt. Stir gently and let it sit so the flavors blend.
4. Add the cooled pasta to the bowl, followed by the grilled chicken. Toss slowly so nothing breaks apart.
5. Drizzle in balsamic and add feta if using. The salad should look glossy, not soaked.
6. Taste and adjust seasoning. Let it rest for a few minutes before serving so everything settles.

Expert Tips

• Salt the pasta water generously for better flavor.
• Let grilled chicken rest before slicing to keep it juicy.
• Use ripe tomatoes—they’re the heart of the bruschetta.
• Add feta at the end to keep it from breaking down.
• Start light with balsamic and add more if needed.
• Serve slightly warm or room temperature for best flavor.

Storage & Make-Ahead

Store leftovers in an airtight container in the fridge for up to three days. The flavors deepen as it sits. If reheating, warm gently or enjoy cold to keep the tomatoes fresh. Avoid freezing, as tomatoes and pasta lose texture. You can grill the chicken and cook the pasta a day ahead to make assembly quick.

What to Serve With

This salad pairs nicely with garlic bread, roasted vegetables, or a light soup. It’s perfect for busy weeknights, casual family dinners, or summer gatherings when you want something fresh but filling. It also works well as a standalone meal.

FAQs

Can I use rotisserie chicken instead of grilling?
Yes, it’s a great time-saver and still very tasty.

Can I skip the feta?
Absolutely. The salad is still flavorful without it.

Is this good served cold?
Yes, it’s delicious chilled or at room temperature.

Can I make it more filling?
Add extra chicken or a handful of chickpeas.