Grilled Chicken Pasta Salad

This grilled chicken and pasta salad starts with marinated chicken breast, which is grilled before the other ingredients are added. It’s a tasty choice for a cookout, picnic or similar gathering, as the salad can be made in advance.

Need another cold pasta dish? My Salami Pasta Salad and Italian Tortellini Salad are more options to consider. Got cucumber left over? This Cucumber and Pineapple Salad is fresh-flavored and delicious. These Summertime Potluck Recipes offer lots more possibilities for potlucks, cookouts, and beyond!

Why This Pasta Salad with Grilled Chicken Works

• Ideal for lunch: The chicken and pasta make this salad hearty enough for a satisfying lunch. You could also enjoy it as a light dinner.
• Delicious flavors: Juicy chicken, al dente pasta, salad veggies, and Italian seasonings such as lemon, garlic, oregano, and Italian dressing give this salad plenty of flavor, as well as contrasting textures.
• Easy to make: You simply have to cook the pasta, grill the chicken, and toss everything together.

Grilled Chicken and Pasta Salad Recipe Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• Chicken breast: This is the main protein in the salad. Cut it into bite-size pieces after grilling so it mixes evenly through the pasta.
• Olive oil: Oil helps coat the chicken in the marinade. You can use another oil if you prefer.
• Lemon juice: Adds acidity to the chicken marinade.
• Garlic powder: Gives the marinade a savory base without adding chopped garlic.
• Dried oregano: Brings the Italian-style herb flavor.
• Pasta: Short pasta is best for this salad because it mixes easily with the chicken and vegetables. I used rotini because the twists are great for capturing the dressing, but penne would be another good choice here.
• Cherry tomatoes: Add sweet juiciness.
• Cucumber: Diced cucumber adds crunch.
• Red onion: Thin slices are best because raw onion can take over fast. If I have an especially pungent onion, I soak it in cold water for 15 minutes to take some of that sharpness off.
• Mozzarella: Use shredded mozzarella or any kind of cheese cut into small cubes, perhaps cheddar or gouda. I used mozzarella in mine.
• Parmesan cheese: Adds a salty cheese flavor.
• Italian dressing: You can use bottled dressing from the store or make your own dressing.

Substitutions and Variations

• Pasta shape: Fusilli, bowties, or shells can replace rotini or penne.
• Tomato option: Grape tomatoes can replace cherry tomatoes.
• Indoor cooking: You can use a grill pan on the stove.
• Dressing route: Homemade Italian dressing can replace bottled dressing, or you might like to try something different, like my creamy Poppy Seed Dressing.

How to Make Pasta Salad with Grilled Chicken (Step-by-Step Directions)

STEP 1: Add olive oil, lemon juice, garlic powder, oregano, salt, and pepper to a freezer bag. Mix the marinade.

STEP 2: Add the chicken. Seal the bag and coat the chicken. Refrigerate.

STEP 3: Grill the chicken and cut it into bite-size pieces.

STEP 4: Cook the pasta until al dente, then drain and rinse under cold water.

STEP 5: Combine pasta, chicken, tomatoes, cucumber, red onion, and cheeses in a large bowl.

STEP 6: Pour in Italian dressing and toss until coated.

Tips for Making Grilled Chicken Pasta Salad Recipe

• Use a thermometer: Chicken breast should reach 165°F in the thickest part, so I recommend using a meat thermometer to make sure.
• Let the chicken rest: Cutting it right away drains juices onto the board, which can make the pieces drier in the salad.
• Slice the onion thin: I like to slice my red onion thin because thick half-moons can overwhelm the salad’s lighter flavors.
• Cool the pasta fully: Warm pasta can soften cucumber and make shredded cheese clump.
• Use a big mixing bowl: This makes it easier to combine everything.

Common Mistakes to Avoid When Making Grilled Chicken Pasta Salad

• Skipping the marinade: The chicken breast can taste separate from the pasta salad if it isn’t seasoned first.
• Overcooking the chicken: Chicken breast can dry out if overcooked. Once it reaches 165°F, take it off the heat.
• Not tasting before serving: I find that cold pasta sometimes needs more salt or dressing after fridge time.

How to Store

Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Because this salad has chicken, make sure you refrigerate it promptly and don’t leave it out for hours.
Freezing: Chicken pasta salad isn’t a suitable dish for freezing.

Serving Suggestions

Serve this chilled pasta salad with Elote Corn Ribs if you’re using the grill anyway. Watermelon Blueberry Salad adds a contrasting fruit dish, and Sweet Strawberry Tea pairs well with its sweet, summery flavor. If you want to enjoy this as a side dish, omit the grilled chicken and pair the salad with Instant Pot Pork Tenderloin or Bacon Wrapped Salmon.

Frequently Asked Questions