13 Tasty Grilled Chicken Pasta Salad Recipes Everyone Will Enjoy

I’ve rounded up a delightful collection of 13 grilled chicken pasta salad recipes that you’ll absolutely love. Whether you’re craving a zesty Mediterranean mix or a creamy pesto delight, there’s a flavor here for every mood. These recipes are perfect for customizing, so you can adjust the ingredients to match your taste. Ready to find out which salad will become your go-to favorite? Let’s take a look at these tempting options together!

Classic Grilled Chicken Caesar Pasta Salad

Classic Grilled Chicken Caesar Pasta Salad is a delightful fusion of two beloved dishes: Caesar salad and pasta. This dish combines the smoky flavors of grilled chicken with the creamy, tangy dressing of Caesar salad, all tossed with pasta for a hearty, satisfying meal.

Perfect for a family dinner or a potluck gathering, this recipe brings together fresh ingredients and rich flavors to create a salad that’s both filling and invigorating.

The key to this recipe is balancing the flavors and textures. The grilled chicken provides a savory, charred depth, while the crisp Romaine lettuce adds freshness. The pasta gives it substance, making this dish a complete meal. Tossed with a homemade Caesar dressing and topped with crunchy croutons and grated Parmesan cheese, this pasta salad is sure to become a favorite.

Ingredients (Serves 4-6):

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 8 oz (about 2 cups) penne or rotini pasta
• 1 large head of Romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 1 cup croutons

For the Caesar dressing:

• 1/2 cup mayonnaise
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper, then brush them with olive oil. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and charred. Remove from the grill and let it rest before slicing into thin strips.
2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
3. Make the Dressing: In a small bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper to taste. Adjust the ingredients if necessary for your preferred taste.
4. Assemble the Salad: In a large bowl, combine the cooked pasta, chopped Romaine lettuce, cherry tomatoes, and sliced chicken. Pour the Caesar dressing over the top and toss everything together until evenly coated.
5. Add the Finishing Touches: Top the salad with grated Parmesan cheese and croutons. Toss gently to mix.
6. Serve: Transfer the pasta salad to a serving platter or individual plates and enjoy immediately for the freshest taste.

Extra Tips:

For the best flavor, allow the grilled chicken to rest for a few minutes before slicing to retain the juices. If you prefer a lighter salad, you can substitute half of the mayonnaise in the dressing with Greek yogurt.

This dish can also be made ahead; simply keep the dressing, grilled chicken, and salad components separate and toss them together just before serving. Feel free to add extras like black olives or red onion for additional flavor and texture.

Mediterranean Grilled Chicken Pasta Salad

Mediterranean Grilled Chicken Pasta Salad is a delightful fusion of fresh and vibrant flavors that transports you straight to the sunny coasts of the Mediterranean. With grilled chicken as the centerpiece, this salad combines juicy, perfectly seasoned chicken with al dente pasta, fresh vegetables, and a zesty dressing. The result is a hearty yet invigorating meal perfect for a family gathering or a quick weeknight dinner.

The essence of this dish lies in its balance of protein, carbs, and a medley of Mediterranean-inspired ingredients that make it both nutritious and delicious. This recipe is designed for a serving size of 4-6 people, making it ideal for families or small gatherings. The key to achieving the perfect taste lies in the quality of ingredients, especially the olive oil and spices, which bring out the true Mediterranean essence.

The combination of tender grilled chicken, crunchy vegetables, and the savory dressing guarantees every bite is a burst of flavor. Whether you’re a fan of Mediterranean cuisine or simply looking for a new pasta salad to try, this Mediterranean Grilled Chicken Pasta Salad won’t disappoint.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 12 ounces (340 grams) penne or rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken:
• Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Make sure the chicken is evenly coated with the seasoning.
2. Grill the Chicken:
• Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let them rest for 5 minutes before slicing them into strips.
3. Cook the Pasta:
• While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
4. Prepare the Dressing:
• In a small bowl, whisk together the lemon juice, extra-virgin olive oil, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
5. Assemble the Salad:
• In a large salad bowl, combine the cooked pasta, sliced grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
6. Finish with Herbs:
• Sprinkle the chopped fresh parsley over the salad for added flavor and color. Toss once more to guarantee everything is evenly coated with the dressing.
7. Serve:
• Serve the Mediterranean Grilled Chicken Pasta Salad chilled or at room temperature. Enjoy as a standalone meal or as a side dish.

Extra Tips:

For best results, marinate the chicken for at least 30 minutes before grilling to enhance the flavors. You can prepare the pasta and vegetables a day ahead and store them in the refrigerator; just add the dressing and grilled chicken right before serving to keep the salad fresh and vibrant.

If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing. Additionally, feel free to customize the salad with other Mediterranean ingredients like artichokes or roasted red peppers to suit your taste preferences.

Creamy Pesto Grilled Chicken Pasta Salad

Creamy Pesto Grilled Chicken Pasta Salad is a delightful dish that combines the smoky, juicy flavors of grilled chicken with the fresh, aromatic essence of pesto. The creamy pesto sauce clings to the pasta, creating a luscious texture that perfectly complements the tender chicken.

This salad isn’t only a feast for the taste buds but also a visual delight with its vibrant colors and enticing aroma. Ideal for a summer gathering or a hearty family meal, this dish is sure to impress your guests and leave them craving for more.

The fresh basil pesto adds a delightful richness to the pasta and chicken, while the creamy sauce provides a luxurious mouthfeel that makes each bite irresistible. The salad is enhanced with the addition of crisp vegetables, offering a revitalizing crunch that balances the flavors beautifully.

Whether served warm or chilled, this Creamy Pesto Grilled Chicken Pasta Salad is a versatile dish that can be enjoyed as a main course or a side dish, making it a perfect choice for any occasion.

Ingredients (Serves 4-6):

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 12 ounces of pasta (such as rotini or fusilli)
• 1 cup fresh basil pesto
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1/2 cup sliced black olives
• 1/4 cup grated Parmesan cheese
• Juice of 1 lemon
• 1/4 cup pine nuts, toasted (optional)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a grill pan over medium-high heat. Once hot, add the chicken breasts and grill for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let them rest for a few minutes before slicing into thin strips.
2. Cook the Pasta: While the chicken is grilling, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process and set aside.
3. Make the Creamy Pesto Sauce: In a large mixing bowl, combine basil pesto, mayonnaise, sour cream, and lemon juice. Mix until well blended and creamy.
4. Assemble the Salad: In a large serving bowl, combine the cooked pasta, grilled chicken slices, cherry tomatoes, baby spinach, and olives. Pour the creamy pesto sauce over the salad and toss gently until all ingredients are evenly coated.
5. Add Finishing Touches: Sprinkle the grated Parmesan cheese over the top and toss again. If using, sprinkle toasted pine nuts on top for added texture and flavor.
6. Serve and Enjoy: Serve the salad immediately for a warm dish or refrigerate for at least 30 minutes if you prefer a chilled salad. Enjoy your Creamy Pesto Grilled Chicken Pasta Salad as a revitalizing meal.

Extra Tips:

For an extra burst of flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, and minced garlic for at least one hour before grilling. This will enhance the chicken’s flavor and make it even juicier.

If you prefer a lighter version, you can substitute Greek yogurt for the mayonnaise and sour cream in the pesto sauce. Additionally, feel free to customize the vegetables in the salad by adding ingredients like bell peppers, cucumbers, or artichoke hearts to suit your taste.

Southwest Grilled Chicken Pasta Salad

Southwest Grilled Chicken Pasta Salad is a vibrant and flavorful dish that combines the smoky taste of grilled chicken with the bold flavors of southwest spices and fresh vegetables. This dish is perfect for a summer barbecue or a light lunch, offering a delicious blend of textures and tastes that will delight your taste buds.

The grilled chicken is marinated in a zesty southwest-inspired dressing that enhances its flavor, while the pasta and vegetables provide a satisfying base for the salad. This recipe isn’t only delicious but also versatile, allowing you to customize the ingredients to your personal preference.

With the addition of black beans, corn, and a hint of lime, this salad becomes a wholesome meal packed with protein and nutrients. Perfect for a serving size of 4-6 people, this Southwest Grilled Chicken Pasta Salad is sure to become a favorite in your recipe collection.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz (about 2 cups) of penne or rotini pasta
• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup of corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, chopped
• 1 avocado, diced
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of red onion, finely chopped
• 1/4 cup of cilantro, chopped
• 1/2 cup of shredded cheese (cheddar or a Mexican blend)
• 1 lime, juiced
• 1/4 cup of olive oil
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a small bowl, mix the lime juice, olive oil, chili powder, cumin, salt, and pepper. Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes to 1 hour.
2. Cook the Pasta: While the chicken is marinating, cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.
3. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing the excess to drip off. Grill the chicken for about 6-7 minutes on each side or until it reaches an internal temperature of 165°F (75°C). Let the chicken rest for 5 minutes before slicing it into strips.
4. Prepare the Salad Base: In a large salad bowl, combine the cooked pasta, black beans, corn, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
5. Assemble the Salad: Add the sliced grilled chicken to the salad bowl. Gently toss all the ingredients together to combine. Sprinkle the shredded cheese over the top.
6. Serve: Drizzle a little more lime juice and olive oil over the salad if desired, and adjust the seasoning with salt and pepper. Serve immediately or refrigerate for up to 1 hour before serving.

Extra Tips:

For added flavor, consider grilling the corn instead of using canned or frozen. Simply brush the corn with a little olive oil and grill until charred, then remove the kernels from the cob.

If you prefer a creamier dressing, you can mix in some sour cream or Greek yogurt with the lime juice and olive oil. Additionally, feel free to add other ingredients like jalapeños for heat or swap the cheese for crumbled cotija for a more authentic flavor.

Asian-Inspired Grilled Chicken Pasta Salad

Experience the fusion of vibrant Asian flavors with the classic comfort of pasta in this Asian-Inspired Grilled Chicken Pasta Salad. This dish brings together tender, juicy grilled chicken with a medley of colorful vegetables and pasta, all tossed in a tangy, savory dressing. Perfect for a summer picnic or a light dinner, this salad is both satisfying and invigorating. The contrasting textures and flavors of the ingredients make every bite an exciting culinary journey.

The recipe is simple yet sophisticated, with each component contributing to a harmonious balance of taste and nutrition. The grilled chicken is marinated in a soy sauce and ginger mixture, infusing it with a depth of flavor that complements the fresh vegetables and pasta. The dressing, a blend of soy sauce, sesame oil, and rice vinegar, ties everything together, offering a delightful Asian twist to a classic pasta salad. This dish serves 4-6 people, making it ideal for family meals or small gatherings.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 ounces of fusilli or rotini pasta
• 1 red bell pepper, thinly sliced
• 1 cup of sugar snap peas, trimmed
• 1/2 cup of shredded carrots
• 3 green onions, sliced
• 1/4 cup of fresh cilantro, chopped
• 2 tablespoons of sesame seeds

For the chicken marinade:

• 1/4 cup of soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of honey
• 1 tablespoon of grated fresh ginger
• 2 cloves of garlic, minced

For the dressing:

• 1/4 cup of soy sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of sesame oil
• 1 tablespoon of honey
• 1 teaspoon of grated fresh ginger
• 1 clove of garlic, minced

Instructions:

1. Marinate the Chicken: In a medium bowl, combine soy sauce, rice vinegar, honey, grated ginger, and minced garlic. Add the chicken breasts to the marinade, making sure they’re fully coated. Cover and refrigerate for at least 30 minutes.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
3. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for about 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it into thin strips.
4. Prepare the Vegetables: While the chicken is grilling, prepare the vegetables. Thinly slice the red bell pepper, trim the sugar snap peas, shred the carrots, and slice the green onions.
5. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Adjust the seasoning to taste.
6. Assemble the Salad: In a large bowl, combine the cooked pasta, grilled chicken slices, red bell pepper, sugar snap peas, shredded carrots, and green onions. Pour the dressing over the salad and toss to combine.
7. Garnish and Serve: Sprinkle with chopped cilantro and sesame seeds before serving. Serve chilled or at room temperature.

Extra Tips:

For enhanced flavor, consider marinating the chicken overnight. This allows the marinade to penetrate deeper into the meat, resulting in a more flavorful and tender chicken.

When grilling the chicken, make sure the grill or grill pan is well-heated to achieve those beautiful grill marks. Additionally, you can customize the salad by adding other vegetables such as cucumbers or edamame for more texture and nutrition.

If you prefer a spicier kick, add a dash of chili flakes to the dressing.

Lemon Herb Grilled Chicken Pasta Salad

Lemon Herb Grilled Chicken Pasta Salad is a revitalizing and vibrant dish perfect for warm-weather meals or any time you’re craving something light yet satisfying. This dish combines tender grilled chicken marinated in a zesty lemon herb dressing with perfectly cooked pasta and a medley of fresh vegetables. The salad is tossed in a tangy lemon vinaigrette that ties all the flavors together, creating a delightful balance of savory, tart, and fresh notes.

This dish isn’t only delicious but also versatile. It can be served as a main course for lunch or dinner, or as a side dish at your next barbecue or potluck. The balance of protein, carbs, and vegetables makes it a well-rounded meal that’s both nutritious and satisfying. Plus, it’s easy to make ahead, so it’s great for meal prep or serving a crowd. Here’s how to make Lemon Herb Grilled Chicken Pasta Salad for 4-6 servings.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 12 ounces penne or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh basil, chopped

Cooking Instructions

1. Marinate the Chicken: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Cook the Pasta: While the chicken is marinating, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta down. Set aside.
3. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks. Remove from the grill and let it rest for 5 minutes before slicing it into thin strips.
4. Prepare the Salad: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Add the sliced grilled chicken on top.
5. Toss with Dressing: Add the remaining lemon vinaigrette to the salad ingredients and toss to coat everything evenly. Garnish with fresh basil before serving.

Extra Tips

For the best results, make sure to marinate the chicken long enough to absorb all the flavors. If you’re short on time, you can use store-bought grilled chicken or rotisserie chicken.

Feel free to customize the salad with your favorite vegetables or add-ins, such as bell peppers or arugula. Finally, if you prefer a creamier dressing, you can add a tablespoon of Greek yogurt or mayonnaise to the vinaigrette for added texture and richness.

Greek Yogurt Grilled Chicken Pasta Salad

The Greek Yogurt Grilled Chicken Pasta Salad is a delightful fusion of tangy and savory flavors that come together to create a revitalizing and wholesome dish. Perfect for summer gatherings or a light family dinner, this salad combines the creaminess of Greek yogurt with the smokiness of grilled chicken, all tossed with al dente pasta and fresh vegetables.

Its nutritious profile makes it a healthy choice without compromising on taste, offering a satisfying meal that’s both hearty and light. This recipe serves 4-6 people, making it ideal for a family meal or small get-together. The salad is easy to prepare and can be made ahead of time, allowing the flavors to meld together beautifully.

Whether you’re a fan of Greek cuisine or simply looking for a new pasta salad recipe to try, the Greek Yogurt Grilled Chicken Pasta Salad is sure to impress your taste buds and leave you craving more.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 12 ounces (340g) pasta (such as rotini or penne)
• 1 cup Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh dill, chopped

Cooking Instructions:

1. Prepare the Chicken: Start by preheating your grill to medium-high heat. Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Grill the chicken for about 6-7 minutes on each side until fully cooked and juices run clear.

Once done, remove from the grill and let them rest for a few minutes before slicing them into thin strips.

2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and set aside.

3. Make the Dressing: In a large mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, oregano, and cumin until smooth. This will be the creamy and tangy dressing that ties the salad together.

4. Assemble the Salad: In the mixing bowl with the dressing, add the cooked pasta, grilled chicken slices, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Gently toss everything together until well combined and evenly coated with the dressing.

5. Add Fresh Herbs: Finally, sprinkle the fresh chopped dill over the salad for an extra burst of flavor and a hint of freshness. Give the salad a final toss to distribute the dill evenly.

Extra Tips:

For the best flavor, prepare the salad a few hours in advance to allow the ingredients to marinate and blend together. If you’re planning to serve it later, store the salad in the refrigerator and add the fresh dill just before serving to maintain its vibrant flavor.

You can also substitute the chicken with grilled shrimp or tofu for a different protein option. If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing. Remember to taste and adjust the seasoning before serving to suit your preference.

BBQ Ranch Grilled Chicken Pasta Salad

BBQ Ranch Grilled Chicken Pasta Salad is a delightful blend of smoky, tangy, and creamy flavors that bring a new twist to your classic pasta salad. This dish combines grilled chicken marinated in a savory BBQ sauce, al dente pasta, and a variety of fresh vegetables, all tossed in a zesty ranch dressing. The result is a hearty and satisfying meal that’s perfect for a summer barbecue or a cozy family dinner.

With its vibrant colors and tantalizing flavors, this pasta salad is sure to become a favorite at any gathering.

The beauty of this recipe lies in its simplicity and versatility. You can easily customize the ingredients to suit your taste or dietary preferences, adding or substituting vegetables or adjusting the level of spice in the BBQ sauce and dressing.

Whether you’re serving it as a main course or a side dish, BBQ Ranch Grilled Chicken Pasta Salad offers a balanced combination of protein, carbohydrates, and fresh produce, ensuring that your meal is both nutritious and delicious.

Ingredients (Serves 4-6):

• 2 boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 12 ounces rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1 green bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup ranch dressing
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Marinate the Chicken: Place the chicken breasts in a shallow dish and pour the BBQ sauce over them, ensuring they’re evenly coated. Cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
2. Cook the Pasta: While the chicken is marinating, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Brush the grill grates with olive oil to prevent sticking. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
4. Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, corn kernels, diced green bell pepper, and sliced red onion.
5. Assemble the Salad: Add the cooked pasta and grilled chicken pieces to the bowl with the vegetables. Pour the ranch dressing over the top and toss everything together until evenly coated. Add salt and pepper to taste.
6. Serve: Transfer the salad to a serving dish and sprinkle with shredded cheddar cheese. Garnish with fresh parsley before serving. Enjoy it cold or at room temperature.

Extra Tips: To enhance the flavor of your BBQ Ranch Grilled Chicken Pasta Salad, consider grilling the corn on the cob before removing the kernels for a smoky touch. If you prefer a spicier kick, add some diced jalapeños or a pinch of cayenne pepper to the salad.

For added creaminess, mix a bit of mayonnaise with the ranch dressing. This salad can be made ahead of time; simply store it covered in the refrigerator and add the cheese and parsley just before serving to maintain freshness.

Caprese Grilled Chicken Pasta Salad

Caprese Grilled Chicken Pasta Salad is a delightful blend of Italian-inspired flavors, combining the freshness of a Caprese salad with the heartiness of grilled chicken and pasta. This dish is perfect for a summer lunch or dinner, offering a revitalizing yet satisfying meal that brings together the sweetness of tomatoes, the creaminess of mozzarella, and the aromatic touch of basil.

The grilled chicken adds a smoky depth to the salad, while the pasta helps to tie all the ingredients together into a cohesive and filling dish. Ideal for a family meal or a gathering with friends, this Caprese Grilled Chicken Pasta Salad is both visually appealing and delicious.

It can be prepared ahead of time, making it a convenient choice for busy days or social events. The combination of textures and flavors in this salad is sure to make it a favorite among both kids and adults. It also offers flexibility regarding ingredients, allowing you to add your personal touch or use what’s available in your pantry.

Ingredients (serves 4-6):

• 2 boneless, skinless chicken breasts
• 8 oz (about 2 cups) of pasta (such as fusilli or penne)
• 2 cups cherry or grape tomatoes, halved
• 8 oz fresh mozzarella balls (bocconcini), halved
• 1 cup fresh basil leaves
• 1/4 cup balsamic glaze
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken: Start by preheating your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Place them on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Once cooked, remove from the grill and let them rest for a few minutes before slicing into strips.

2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and prevent it from sticking together.

3. Prepare the Salad Ingredients: In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and fresh basil leaves. Add the sliced grilled chicken and cooked pasta to the bowl.

4. Make the Dressing: In a small bowl, whisk together the balsamic glaze, extra-virgin olive oil, minced garlic, and a pinch of salt and pepper.

5. Assemble the Salad: Pour the dressing over the salad ingredients and gently toss everything together until well combined and evenly coated with the dressing.

6. Serve: Transfer the salad to a serving platter or individual bowls. Drizzle with a little extra balsamic glaze if desired and garnish with additional fresh basil leaves for a pop of color.

Extra Tips:

For the best flavor, try to use fresh, high-quality ingredients, especially the mozzarella and basil. If you prefer a bit more tang, consider adding a splash of lemon juice or vinegar to the dressing.

This salad is also versatile; you can add other ingredients like avocado or roasted red peppers to suit your taste. If you’re preparing the salad in advance, keep the dressing separate until just before serving to maintain the freshness of the salad.

Enjoy your Caprese Grilled Chicken Pasta Salad at room temperature or chilled, depending on your preference.

Avocado Lime Grilled Chicken Pasta Salad

Avocado Lime Grilled Chicken Pasta Salad is a delicious and revitalizing dish that combines the flavors of smoky grilled chicken, creamy avocado, and zesty lime with the satisfying texture of pasta. This salad is perfect for a summer meal or a light dinner that’s as nutritious as it’s flavorful.

With the addition of fresh vegetables and a tangy dressing, this pasta salad is sure to become a favorite in your household.

In this recipe, the grilled chicken is marinated in a lime-infused mixture, which not only tenderizes the chicken but also guarantees it’s full of flavor. The creamy avocado complements the citrus notes and adds a richness to the salad, while the pasta serves as a hearty base to hold all the ingredients together.

This dish is designed to serve 4-6 people, making it an excellent choice for a family meal or a small gathering with friends.

Ingredients (Serves 4-6)

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 2 limes
• Zest of 1 lime
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 8 ounces pasta (such as farfalle or rotini)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar

Cooking Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts and make sure they’re well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.
2. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and no longer pink inside. Let the chicken rest for 5 minutes before slicing it into strips.
3. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
4. Prepare the Dressing: In a small bowl, whisk together sour cream, mayonnaise, honey, and apple cider vinegar. Season with a pinch of salt and pepper. Adjust the seasoning to taste.
5. Assemble the Salad: In a large mixing bowl, combine cooked pasta, avocado, cherry tomatoes, red onion, and cilantro. Add the grilled chicken slices and pour over the dressing. Toss gently to combine all ingredients thoroughly.
6. Serve: Transfer the salad to a serving platter or individual plates and serve immediately. Garnish with additional cilantro and lime wedges if desired.

Extra Tips

For the best flavor, allow the chicken to marinate for at least an hour if time permits. This will enhance the lime and cumin flavors.

When grilling, make sure the grill is properly preheated to achieve those beautiful grill marks on the chicken. If you prefer, you can substitute the grilled chicken with rotisserie chicken for a quicker preparation.

The salad can also be made ahead of time; simply add the avocado just before serving to prevent it from browning.

Spinach and Feta Grilled Chicken Pasta Salad

Spinach and Feta Grilled Chicken Pasta Salad is a delightful dish that combines the fresh flavors of spinach and the tangy, creamy taste of feta cheese with perfectly grilled chicken and al dente pasta. This salad isn’t only vibrant and flavorful but also nutritious, making it a perfect choice for a light lunch or a hearty side dish.

The grilled chicken adds a smoky depth to the overall flavor profile, while the feta cheese brings a savory richness that complements the crispness of the fresh spinach. Tossed together with a simple yet zesty dressing, this salad is certain to please your taste buds and is ideal for gatherings or family meals.

The balance of textures and flavors in this Spinach and Feta Grilled Chicken Pasta Salad makes it a versatile dish that can be served warm or cold. It’s easy to prepare and can be made ahead of time, allowing the flavors to meld together beautifully.

Whether you’re hosting a gathering or preparing a quick dinner, this salad is destined to be a hit with its delicious combination of ingredients and ease of preparation.

Ingredients (serves 4-6):

• 2 boneless, skinless chicken breasts
• 8 ounces (about 225 grams) of penne pasta
• 3 cups fresh spinach leaves
• 1 cup crumbled feta cheese
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a teaspoon of dried oregano. Grill the chicken for about 6-7 minutes on each side until fully cooked and no longer pink in the center. Remove from the grill and let it rest for a few minutes before slicing it into strips.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste.
4. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, spinach leaves, cherry tomatoes, red onion, black olives, and crumbled feta cheese. Add the sliced grilled chicken on top.
5. Dress the Salad: Pour the dressing over the salad ingredients and gently toss everything together until well combined and the dressing evenly coats the salad.
6. Serve: Transfer the salad to a serving platter or individual plates and serve immediately. You can also refrigerate it for an hour if you prefer a chilled salad.

Extra Tips: To guarantee the pasta doesn’t stick together, toss it with a little bit of olive oil after rinsing. For added flavor, marinate the chicken in the dressing for a few hours before grilling. If you want a bit of crunch, consider adding some toasted pine nuts or walnuts on top before serving.

This salad is versatile, so feel free to adjust the ingredient quantities or swap in your favorite veggies. Enjoy experimenting with the flavors to suit your palate!

Sun-Dried Tomato Grilled Chicken Pasta Salad

Sun-Dried Tomato Grilled Chicken Pasta Salad is a delightful blend of smoky grilled chicken, tangy sun-dried tomatoes, and the invigorating crunch of fresh vegetables, all brought together with al dente pasta and a flavorful dressing.

This dish is perfect for a summer barbecue or a light dinner, offering a balanced meal that’s rich in protein and packed with flavor. The combination of ingredients creates a vibrant and colorful salad that’s sure to be a hit with family and friends.

The key to this salad is the quality of the ingredients and the harmony of flavors. The sun-dried tomatoes add a burst of umami and acidity, while the grilled chicken provides a savory depth and satisfying bite.

Fresh vegetables like bell peppers and spinach contribute a crisp texture and bright color, and the pasta serves as a hearty base that ties everything together. A zesty dressing enhances all these elements, making each bite a delightful experience. This recipe serves 4-6 people.

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 300g (10 oz) penne pasta
• 1 cup sun-dried tomatoes, sliced
• 1 red bell pepper, diced
• 1 cup fresh spinach leaves
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh basil, chopped
• 1/4 cup balsamic vinaigrette dressing

Instructions:

1. Prepare the Chicken:
• Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil and season them generously with salt and pepper.
2. Grill the Chicken:
• Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for 5 minutes before slicing into strips.
3. Cook the Pasta:
• While the chicken is grilling, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
4. Assemble the Salad:
• In a large mixing bowl, combine the cooked pasta, sun-dried tomatoes, red bell pepper, spinach, black olives, and feta cheese. Add the sliced grilled chicken on top.
5. Dress the Salad:
• Pour the balsamic vinaigrette dressing over the salad and toss gently to combine all ingredients. Sprinkle with fresh basil for added flavor.
6. Serve:
• Transfer the pasta salad to a serving dish and enjoy immediately, or refrigerate for 30 minutes if you prefer it chilled.

Extra Tips:

For the best flavor, use sun-dried tomatoes packed in oil, as they’re more tender and flavorful than their dry counterparts.

If you’re short on time, you can substitute store-bought rotisserie chicken for grilled chicken. For a spicier kick, consider adding a pinch of red pepper flakes to the dressing.

Finally, this salad can be made a day in advance; just add the fresh basil and dressing right before serving to keep it vibrant and fresh.

Honey Mustard Grilled Chicken Pasta Salad

Honey Mustard Grilled Chicken Pasta Salad is a delightful fusion of flavors perfect for a revitalizing summer meal. This dish combines the smoky taste of grilled chicken with the tangy sweetness of honey mustard dressing, tossed with al dente pasta and fresh vegetables. It’s a versatile salad that can be served warm or cold, making it an ideal choice for picnics, barbecues, or a light family dinner.

The key to this dish lies in its harmonious blend of textures and tastes. The grilled chicken brings a savory depth that pairs beautifully with the crispness of fresh vegetables like bell peppers and cherry tomatoes. Meanwhile, the honey mustard dressing ties everything together with its balanced sweet and tangy profile. The pasta serves as a hearty base, absorbing the flavors and adding substance to the salad.

Whether you choose to enjoy it as a main course or a side dish, Honey Mustard Grilled Chicken Pasta Salad is sure to please the palate.

Ingredients (Serving Size: 4-6 people):

• 1.5 pounds boneless, skinless chicken breasts
• 12 ounces pasta (penne or rotini)
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, diced
• ½ cup red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 1 cup honey mustard dressing
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a large resealable bag or shallow dish, combine the chicken breasts with ½ cup of the honey mustard dressing. Seal or cover and refrigerate for at least 30 minutes, allowing the flavors to penetrate the meat.
2. Cook the Pasta: While the chicken is marinating, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and set aside.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and brush with olive oil. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let it rest for a few minutes before slicing into strips.
4. Prepare the Vegetables: In a large salad bowl, combine the cherry tomatoes, bell peppers, red onion, and parsley. Toss lightly to mix.
5. Assemble the Salad: Add the cooked pasta and sliced grilled chicken to the bowl with the vegetables. Pour the remaining ½ cup of honey mustard dressing over the top. Season with salt and pepper to taste. Toss everything together until well combined.
6. Serve the Salad: Transfer the salad to a serving platter or individual plates. Garnish with additional parsley if desired and serve immediately, or chill in the refrigerator for an hour if you prefer a cold salad.

Extra Tips:

For the best flavor, allow the chicken to marinate for a few hours or overnight if time permits. When grilling, make sure the grill is well-oiled to prevent sticking. If you don’t have access to a grill, cooking the chicken on a stovetop grill pan or broiling it in the oven are great alternatives.

Adjust the amount of honey mustard dressing to suit your taste preference, and feel free to add other vegetables like cucumbers or shredded carrots for additional color and crunch.