Cold Chicken Pasta Salad (Bruschetta Style)

This classy chicken pasta salad is sure to impress with its tantalizing twist on bruschetta! It’s a quick and easy lunch, dinner or potluck favorite with a cook time of less than 15 minutes AND it’s prep ahead friendly. This chicken pasta salad recipe will fill you up without weighing you down with a fresh, hypnotic blend of tangy balsamic, herbaceous basil and aromatic garlic with bright pops of tomatoes, juicy balsamic chicken, nutty Parmesan, buttery mozzarella and a sprinkling of crunchy croutons.

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in vinaigrette showing all the ingredients

Watch How to Make pasta Salad with chicken

Pasta Salad with Chicken Ingredients

This Chicken Salad recipe is made with easy-to-find ingredients. Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

FOR THE Pasta Salad:

Pasta: Any medium pasta shape will work like cavatappi pasta, farfalle, fusilli or rotini.
Chicken: Use boneless chicken breasts or boneless skinless chicken thighs that have been cut into large bite-sized pieces.
Roma tomatoes: Choose ripe but not overly soft tomatoes. Slice them into wedges, then slice the seeds out before chopping.
Basil: Measure ¼ cup packed basil leaves and then chop it.
Garlic: Please use fresh garlic for this recipe! I use 6 cloves garlic for a real garlic kick, but use more or less depending on your garlic love.
Onion: ½ red onion adds a rich sweetness. You may substitute with shallots if needed.
Mozzarella pearls: Look for these with the specialty cheeses. If you can’t locate them, chop fresh mozzarella.
Parmesan cheese: This infuses the pasta salad with its fantastic salty, nuttiness. For best results, use ONLY freshly grated Parmesan cheese. It is much more flavorful than pre-shredded cheese.
Croutons: These represent the bread in bruschetta! Look for garlic herb croutons for extra flavor.

making chicken pasta salad in a large bowl with cooked chicken, tomatoes and basil

For the vinaigrette:

Balsamic vinegar: Look for balsamic Vinegar of Modena I.G.P. with the yellow-and-blue I.G.P. stamp (it shows two hillsides in a ring of stars). The vinegar can be designated “aged” if it has fermented for more than three years – a great sign. Some reputable brands include: Colavita, Due Vittorie Oro Gold, Oliviers & Co and my top recommendation: Giuseppe Giusti Gran Deposito.
Olive oil: Use quality extra virgin olive oil for the best flavor.
Honey: Mild clover honey balances out the tangy balsamic with a touch of sweetness.
Dijon mustard: I promise it won’t make your chicken pasta salad recipe taste like mustard! It adds a depth of tanginess.
Spices: Dried oregano, dried basil, and red pepper flakes inject the vinaigrette with a rainbow of flavor. And yes, we want dried basil in addition to the fresh basil.

chicken pasta salad recipe tossed with tomatoes, basil Parmesan, mozzarella and balsamic vinaigrette

Chicken Pasta Salad variations

There is no right or wrong way to make this easy Chicken Pasta Salad recipe as long as it’s right for YOU! Try using a different pasta, mixing up the vegetables, etc.

Use tortellini: Tortellini is one of my favorite pastas for salads!
Use rotisserie chicken: Use about 3 cups shredded chicken and toss it with 2 tablespoons marinade.
Swap protein: Use chicken sausage, roasted or sautéed shrimp or leftover chicken, pork, or steak. Toss protein with 2 tablespoons reserved dressing/marinade as instructed in the recipe.
Add veggies: Add anything your heart desires such as asparagus, mushrooms, zucchini, eggplant, bell peppers, green beans, broccoli, cauliflower, peas, or spinach.
Add-ins: Try sun-dried tomatoes, roasted bell peppers, artichokes, olives, capers, etc.
Add nuts: Pine nuts or sliced almonds would be delish.
Make it spicy: Increase the red pepper flakes to ½ teaspoon or add additional crushed red pepper flakes to individual servings.
Use additional Parmesan: Add more or less to taste depending on how Parmesan forward you would like your chicken pasta salad,
Make it dairy free: Omit the Parmesan and mozzarella or use your favorite dairy free substitutes.
Make it gluten-free: Use gluten-free pasta (Tinkyada is great brand), sweet potato noodles, zoodles or even spaghetti squash.
Make it vegetarian: Omit the chicken or swap it for tofu, mushrooms or additional vegetables.
Make it vegan: Use vegan honey or brown sugar in place of the honey and dairy free Parmesan cheese and mozzarella or omit the cheeses completely.

How to make Chicken Pasta Salad

This Chicken Pasta Salad is easy to make in just a few steps. Let’s take a closer look below (full recipe in the printable recipe card at the bottom of the post):

Step 1: Marinate chicken. Whisk together the Balsamic Marinade/Dressing ingredients. Transfer 2 tablespoons to a freezer safe bag or bowl with the chicken. Marinate at room temperature while you prep the rest of the salad or in the refrigerator for up to 4 hours.

showing how to make chicken pasta salad by whisking together dressing ingredients in a bowl and adding some to chicken to marinate

Step 2: Cook pasta. Meanwhile, cook pasta al dente according to package directions in generously salted water. Drain and rinse the pasta, then transfer to a large bowl. Drizzle with one tablespoon of the untouched balsamic marinade to prevent the pasta from sticking together; set aside.

Step 3: Cook chicken. Cook chicken in a large skillet until cooked through; remove.

showing how to make chicken pasta salad by cooking chicken in a skillet

Step 4: Sauté aromatics. Add the red onions and garlic to the now empty skillet and sauté for two minutes.

showing how to make chicken pasta salad by sautéing onions and garlic in a pan

Step 5: Add salad ingredients: Add the tomatoes, mozzarella, Parmesan and basil to the pasta in the bowl and toss until combined.

Step 6: Add dressing. Drizzle the vinaigrette over the salad when ready to serve. Top with croutons and dig in!

showing how to make chicken pasta salad recipe by tossing pasta salad with dressing

TIPS FOR making the best Chicken Pasta Salad

Make this Chicken Pasta Salad the best by following these tips and tricks:

Don’t overcook the pasta: No one wants a mushy pasta salad! Cook the pasta just until al dente (i.e., is soft with a bit of a bite to it). After the pasta is cooked, rinse it with cold water to prevent it from continuing to cook and soften.
Toss pasta with vinaigrette: After the pasta is drained, immediately toss it with a drizzle of the vinaigrette. If you skip this step, it can dry together and tear when tossed.
Don’t over-marinate chicken: The balsamic vinegar is highly acidic so don’t marinate longer than 4 hours or the acid can break down the chicken and make it mushy, especially because it is chopped into smaller pieces.
Bring chicken to room temperature: If your chicken has been marinating in the refrigerator (when longer than 30 minutes), transfer it to the counter for 20 minutes to bring to room temperature so it will cook evenly.
Don’t cook chicken at too high of heat: The honey in the marinade will brown the outside of the chicken quickly, so I suggest using less heat than usual, especially if your stove runs hot, or turning the heat down as needed.
Customize ingredients: The chicken pasta salad ingredients and measurements are simply suggestions. Add/swap any ingredients for your favorite veggies. See variation ideas above.
Don’t add dressing if not serving immediately. Otherwise, the pasta salad will taste very bland. You can still prep ahead, but store the pasta salad and vinaigrette separately in the fridge.
Adjust to taste. Every bottle of balsamic vinegar is different so it is important to adjust your finished chicken pasta salad recipe to taste. If the pasta is too tangy, balance with some honey. If it’s too sweet, balance with additional vinegar.

chicken pasta salad served cold garnished with Parmesan cheese

How to serve Pasta Chicken Salad

This Chicken Pasta Salad is a show stopping side dish perfect for any summer gathering or a light lunch or dinner any time of year! Here are some dishes it pairs well with:

Side dishes: Baked Beans, Strawberry Spinach Salad, Grilled Zucchini ,Green Bean Salad, and Cornbread.
Fruit: Grape Salad, Watermelon Salad, Fruit Salad, Pina Colada Fruit Salad, Tropical Fruit Salad or Berry Salad.

make ahead chicken pasta salad recipe

Combine all of the chicken pasta salad ingredients together in a bowl EXCEPT for the croutons and vinaigrette. Cover and refrigerate for up to 24 hours. Refrigerate the vinaigrette separately. When ready to serve, toss the salad with the dressing and season to taste.

How to store Cold Pasta Salad with Chicken

Cover leftover chicken pasta salad with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the blander it will become.

To prevent this, only add dressing to the pasta salad you are eating immediately. Otherwise, plan on seasoning leftovers with additional salt, pepper, balsamic, etc.

Chicken Pasta Salad Recipe FAQs

Does pasta need to cool before making pasta salad?

Pasta should be cool for making creamy chicken pasta salad, otherwise the dressing will break and become runny. When using a vinaigrette dressing, however, it’s best to toss the pasta with the dressing when slightly warm so it soaks up more flavor from the dressing.

Should you run pasta under cold water for pasta salad?

Yes, rinse the pasta under cold tap water to prevent it from cooking further and to cool it down quickly. Let the pasta drain well before proceeding with the recipe.

Why does my pasta salad taste bland?

The vinaigrette should be added to the chicken pasta salad right before serving, otherwise, the pasta will soak up all of the dressing and the salad will taste bland. If your leftovers are bland, season with additional salt/pepper and a drizzle of balsamic.

Is chicken Pasta Salad better warm or cold?

Chicken Pasta Salad is best served at room temperature, but don’t let it sit out more than two hours. If pasta salad is served straight from the refrigerator, you will taste the chill of subdued flavors. Instead, pasta salad served at room temperature allows the flavors and dressing shine.

Should I salt the water for chicken Pasta Salad?

Yes, you should always salt your pasta water, whether making chicken pasta Salad or a warmed pasta dish. Salting the water is the one chance you have to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water when cooking one pound of pasta.

How do you keep pasta from sticking together for chicken pasta salad?

First, use enough pasta water when cooking the pasta. Fill a large pot with a very generous amount of water, typically 6 quarts of water for 1 pound of pasta; this is typically three-quarters full. Pasta needs enough water to cook evenly and to move around so it doesn’t clump. Second, toss the cooked, drained pasta in a tablespoon of oil before adding the dressing.

up close of chicken pasta salad recipe showing the ingredients tossed with the dressing

Looking for more Pasta Salad Recipes?

Italian Pasta Salad
Greek Pasta Salad
Mexican Pasta Salad
Orzo Pasta Salad
Cowboy Pasta Salad
Pesto Pasta Salad
Bacon Ranch Pasta Salad
Chicken Caesar Pasta Salad

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Cold Pasta Chicken Salad

This classy chicken pasta salad is sure to impress with its tantalizing twist on bruschetta! It's a quick and easy lunch, dinner or potluck favorite with a cook time of less than 15 minutes AND it's prep ahead friendly. This chicken pasta salad recipe will fill you up without weighing you down with a fresh, hypnotic blend of tangy balsamic, herbaceous basil and aromatic garlic with bright pops of tomatoes, juicy balsamic chicken, nutty Parmesan, buttery mozzarella and a sprinkling of crunchy croutons.

Servings: servings

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Ingredients

For the Salad

1 pound chicken breasts chopped into 1-inch pieces (may sub 3 cups shredded chicken)
1 pound rotini
1 tablespoon olive oil
1/2 red onion, chopped
6 garlic cloves, minced
8 Roma tomatoes, seeded, chopped, drained on paper towels
1/4 cup packed basil, chopped
8 ounces mozzarella pearls
1/2 cup freshly grated Parmesan cheese
1/4 cup crushed garlic herb croutons

For the Balsamic Vinaigrette

1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1/2 tablespoon Dijon mustard
1 tsp EACH dried basil, dried oregano, salt
1/2 tsp EACH garlic powder, dried parsley, pepper
1/4 teaspoon red pepper flakes

Instructions

Marinate chicken: In a medium bowl, whisk together the Balsamic Vinaigrette ingredients. Transfer 2 tablespoons to a freezer size bag or bowl with the chicken (chopped raw breasts or cooked shredded chicken). Marinate at room temperature for 15-30 minutes or in the refrigerator for up to 4 hours. Store the remaining vinaigrette separately ("Reserved Vinaigrette").
Cook pasta: Meanwhile, cook pasta al dente according to package directions in generously salted water. Drain and rinse the pasta, then transfer to a large bowl. Drizzle with one tablespoon of the Reserved Vinaigrette to prevent the pasta from sticking together; set aside.
Cook chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add chicken (discard marinade) and cook until cooked, flipping halfway through. Remove from the pan using a slotted spoon to the pasta; don't wipe out the skillet.
Sauté aromatics: Add the red onions and garlic and cook for 2 minutes; transfer to the pasta so it doesn't continue to cook.
Combine: Add the tomatoes, mozzarella, Parmesan and basil to the pasta salad. Only add the vinaigrette when ready to serve. (This is one pasta salad best served immediately after combining. If not serving immediately, keep the vinaigrette and pasta separate). When ready to serve, drizzle with vinaigrette and top with crushed croutons.
Adjust to taste: Taste and season with additional salt, pepper and/or red pepper flakes to taste. Balsamic can vary in strength and tanginess, so season with additional balsamic or honey to taste if desired. Serve immediately.

Video

Notes

Make ahead: Combine all of the chicken pasta salad ingredients together in a bowl EXCEPT for the croutons and vinaigrette. Cover and refrigerate for up to 24 hours. Refrigerate the vinaigrette separately. When ready to serve, toss the salad with the dressing and season to taste.
Storage: Cover leftover chicken pasta salad with plastic wrap or transfer it to an airtight container and refrigerate for 3-4 days. The longer the pasta salad is refrigerated, the blander it will become. To prevent this, only add dressing to the pasta salad you are eating immediately. Otherwise, plan on seasoning leftovers with additional salt, pepper, balsamic, etc.

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2 Comments

Alex @ CheeseOrigin.com says

at

The Chicken Pasta Salad recipe was a refreshing twist to my usual salads, and the balsamic vinaigrette marinade added an incredible depth of flavor. I love the flexibility of this recipe, allowing for modifications based on dietary needs and personal preferences.

Thanks for sharing,
Alex
https://cheeseorigin.com/

- Jen says
  
  at
  
  Thanks Alex! I am so glad that it was a nice switch-up and that you enjoyed the flavors!