Grilled Chicken Pasta Salad
Grilled Chicken Pasta Salad is one of those easy, fresh, filling recipes that just makes sense when life is busy and everybody still needs to eat. It’s packed with tender grilled chicken, pasta, crunchy veggies, cheese, and Italian dressing, so it works as a full meal without a lot of fuss.
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I love this recipe because it feels like something you can make ahead and pull out when the day gets wild. It’s great for summer dinners, cookouts, lunch prep, or those nights when you need something cold and hearty waiting in the fridge.
If you enjoy easy salad recipes, you may also love my autumn pasta salad, pesto orzo salad, or strawberry and cucumber salad.
Why You’ll Love This Recipe
- Easy To Make: The steps are simple, and most of the flavor comes from the marinade and dressing.
- Great For Meal Prep: It chills well and tastes even better after the flavors have time to blend.
- Budget-Friendly: Pasta, chicken, and fresh veggies stretch into a filling meal for the whole family.
- Perfect For Warm Weather: It’s cool, fresh, and doesn’t feel too heavy.
Ingredients
Grilled Chicken Pasta Salad
Equipment
- gallon size freezer bag
- Grill or grill pan
- large pot
- colander
- cutting board
- Sharp Knife
- Large Mixing Bowl
- measuring cups and spoons
Ingredients
- 1 ½ pounds chicken breast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 12 ounces rotini or penne pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- ½ cup shredded mozzarella or cubed cheese optional
- ¼ cup grated parmesan cheese
- ½ cup Italian dressing store-bought or homemade
Instructions
- Place the olive oil, lemon juice, garlic powder, oregano, salt, and pepper into a gallon size freezer bag and mix. Add the chicken breast to the bag and seal. Toss to coat and refrigerate at least 2 hours to overnight.
- Grill the chicken over medium-high heat for 6–7 minutes per side, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice into bite-sized pieces.
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water, then set aside to cool completely.
- In a large bowl, combine cooled pasta, grilled chicken, cherry tomatoes, cucumber, red onion, and cheeses.
- Pour dressing over the salad and toss until everything is evenly coated.
- Chill for at least 15–30 minutes before serving for best flavor.
Notes
- Marinate the chicken longer for the best flavor.
- Cook pasta just until al dente so it holds up in the salad.
- Cool the pasta completely before mixing.
- Chill before serving so the flavors come together.
- Add extra dressing before serving if the pasta absorbs too much.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Let the chicken marinate for at least 2 hours so it has plenty of flavor.
- Rinse the pasta under cold water after cooking to stop it from getting mushy.
- Let the chicken rest before slicing so the juices stay in the meat.
- Add the dressing a little at a time if you prefer a lighter pasta salad.
- Swap mozzarella for cheddar, provolone, or feta for a different flavor.
- Add bell peppers, olives, or spinach if you want extra veggies.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can cook the chicken in a skillet, grill pan, or bake it in the oven until fully cooked.
The chicken should reach 165°F in the thickest part, and the juices should run clear.
Yes, rotini, penne, bowties, or shells all work well because they hold the dressing nicely.
