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A bowl of rotini pasta salad with chunks of chicken, cherry tomatoes, cucumber, red onion, shredded cheese, and a parsley garnish. A lemon slice and parsley are on the rim; a fork rests inside.
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Grilled Chicken Pasta Salad

This Grilled Chicken Pasta Salad is a fresh and filling cold pasta salad made with marinated grilled chicken, tender pasta, crisp vegetables, cheese, and Italian dressing. It’s perfect for meal prep, summer dinners, cookouts, or an easy make-ahead lunch.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Dish, Salads
Cuisine: American
Servings: 6 Servings
Calories: 489kcal
Author: Wendy

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.
    Raw chicken breasts with seasoning inside a sealed plastic zip-top bag, placed on a white surface.
  • 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.
    Seasoned chicken breasts cooking on a grill grate over hot coals.
  • 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.
    A glass bowl filled with cooked pasta, grilled chicken, cherry tomatoes, diced cucumber, and sliced red onion. Three smaller bowls hold shredded cheese and salad dressing.
  • Pour dressing over the salad and toss until everything is evenly coated.
    A hand pours creamy dressing over a bowl of rotini pasta salad with grilled chicken, cherry tomatoes, red onion, and cucumber.
  • Chill for at least 15–30 minutes before serving for best flavor.
    A glass bowl filled with rotini pasta salad, featuring pieces of chicken, cherry tomatoes, sliced red onion, cucumber, and a light dressing.

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.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: I do not recommend freezing this pasta salad because the pasta and fresh vegetables can become watery and soft.
 

Nutrition

Serving: 1Serving | Calories: 489kcal | Carbohydrates: 49g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 84mg | Sodium: 853mg | Potassium: 696mg | Fiber: 3g | Sugar: 5g | Vitamin A: 285IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 2mg