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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss

A delightful Grilled Chicken Pasta Salad with Balsamic Vinaigrette, perfect for summer gatherings and busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Pasta Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rotini Pasta Substitute with gluten-free pasta if desired.
For the Chicken
  • 2 cups Cooked Chicken (diced) Use rotisserie chicken for convenience.
For the Veggies
  • 1 cup Cherry Tomatoes (halved) Any seasonal tomatoes can be substituted.
  • 1 cup Cucumber (diced) Substitute with bell peppers for flavor.
  • 1/2 cup Red Onion (thinly sliced) Can be replaced with green onions.
  • 1/4 cup Fresh Basil (chopped) Substitute with parsley or oregano if unavailable.
For the Cheese
  • 1/2 cup Feta Cheese (crumbled) Replace with goat cheese or omit for dairy-free.
For the Dressing
  • 1/4 cup Olive Oil A blend of oils can be used.
  • 2 tablespoons Balsamic Vinegar Substitute with red wine or apple cider vinegar.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used in a pinch.
  • 1 tablespoon Honey Maple syrup serves as a vegan alternative.
  • to taste Salt and Pepper Essential for seasoning.

Equipment

  • Large pot
  • Colander
  • Mixing Bowl
  • whisk
  • Plastic Wrap

Method
 

Preparation Steps
  1. Cook the Pasta: Bring salted water to a boil, add rotini pasta, and cook until al dente, about 8-10 minutes.
  2. Cool the Pasta: Drain pasta, rinse under cold water, and set aside to cool completely.
  3. Prepare the Salad Ingredients: In a bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and basil. Toss gently.
  4. Make the Dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and seasoning until smooth.
  5. Dress the Salad: Drizzle dressing over pasta salad and toss gently to coat.
  6. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This salad can be prepared a day in advance for enhanced flavor. Avoid freezing to maintain texture.

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