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This Bruschetta chicken pasta salad comes together quickly, is bright, fresh and bursting with Italian flavors!
This bright bruschetta chicken pasta salad is the ultimate celebration of vibrant Italian flavors. Perfect for your next cookout or meal prep routine. It pairs pasta and balsamic grilled chicken with sweet cherry tomatoes, creamy mozzarella pearls, and plenty of fresh, fragrant basil.
A savory, crispy crumble of bacon adds a smoky twist that perfectly complements the traditional caprese style base, making every spoonful incredibly satisfying. You can substitute in prosciutto or salami if desired.
The real magic happens with the homemade balsamic dressing, which doubles as the chicken marinade. Whisked from a simple blend of rich olive oil and tangy balsamic vinegar. It gets a touch of natural sweetness from honey and a sharp kick of fresh garlic.
Not only is this recipe stunningly colorful, but it also strikes the perfect balance between light, fresh and rich. It’s a crowd pleasing dish that tastes even better as it sits, making it as effortless to serve as it is delicious to eat.
If you like this recipe, you will also love my Italian Grilled Zucchini Salad or my Crispy Italiano Pasta Salad.
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Bruschetta Chicken Pasta Salad
Ingredients
Balsamic Dressing:
Salad:
- 2 chicken breasts, cut into thirds strips
- 1/2 lb (225 g) uncooked dry bowtie pasta
- 8 slices bacon , cooked + chopped
- 1 pint (0.45 kg) cherry tomatoes, cut into halves
- 8 oz (225 g) mozzarella pearls
- 2 tbs basil, chopped
- 1/3 cup (35 g) grated parmesan cheese
Instructions
Balsamic Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic, Italian herb blend, oregano, salt and chili flakes until combined.
Salad:
- Cook your pasta al dente as per instructions on the packaging. Drain and set aside to slightly cool.
- Place the chicken strips in a ziplock bag, pour in 1/3 of the dressing into the bag and toss until coated. Put it in the fridge for 30 minutes or overnight. In a large skillet, heat your oil over medium-high. I used leftover bacon grease or you can use 1 tbs olive oil. Once hot, add in the chicken strips and cook chicken for 10 minutes, flipping halfway through (or until internal temp reaches 165F). Let them rest on a plate for 5 minutes and then dice up into small pieces.
- In a large bowl, toss together the pasta, chicken, tomatoes, mozzarella, bacon, basil, parmesan and the dressing until coated.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use boneless + skinless chicken thighs instead of breasts.
- You can use mozzarella balls instead of pearls.Â
- You can also sub in prosciutto or salami instead of bacon.
Is this served cold or hot! Which do you recommend?Â