Bruschetta Chicken Pasta Salad

This Bruschetta Chicken Pasta Salad is a winner at every table! Grilled balsamic chicken marinated in olive oil, garlic, oregano, and chili powder chopped into pieces and tossed with cooled pasta, halved cherry tomatoes, fresh basil, mini mozzarella pearls, and crispy bacon, finished with the reserved marinade and a drizzle of balsamic glaze that pulls every element together into something that looks like a restaurant dish and tastes even better. It’s bruschetta and caprese and a grilled chicken pasta salad all at once and it works because every component was designed to go together.

The balsamic marinade is doing double duty here. It tenderizes and deeply flavors the chicken before and during grilling, and then the reserved portion becomes the dressing that ties the whole salad together. A tablespoon of good balsamic glaze drizzled over the finished bowl adds a sweet, concentrated depth that is distinctly different from the vinegar in the marinade and makes the salad taste complete rather than assembled. Make it the night before a summer gathering, bring it cold from the refrigerator, and watch it disappear before the other food has been touched.

Why You’ll Love This Recipe

The marinade serves double duty as the dressing. Reserving a few tablespoons of the balsamic marinade before the chicken touches it gives you a ready-made dressing that is perfectly calibrated for the finished salad without any additional mixing.

The flavor combination is genuinely extraordinary. Balsamic-marinated grilled chicken, sweet cherry tomatoes, fresh basil, creamy mozzarella, and crispy bacon with balsamic glaze is a combination that tastes like it was designed together because it was.

It works warm, at room temperature, or cold. Serve it right after assembling while the chicken is still warm, let it come to room temperature, or refrigerate for an hour before serving. All three are excellent and different in their own way.

– Lyuda

Ingredients Needed to Make Bruschetta Chicken Pasta Salad

The Chicken and Marinade

• Boneless skinless chicken breast (marinated and grilled until slightly charred for the best bruschetta-adjacent flavor)
• Olive oil (the fat base of the marinade)
• Balsamic vinegar (the acidic, slightly sweet, deeply flavored component that defines the entire dish)
• Garlic cloves, minced (adds a savory depth throughout the marinade)
• Chili powder (adds a subtle warmth that makes the grilled chicken more interesting than a plain herb marinade)
• Dried oregano (adds a Mediterranean herby note)
• Salt and black pepper

The Pasta Salad

• Salt and pepper
• Pasta of choice, cooked and cooled (short shapes like penne, rotini, or farfalle work best for holding the dressing)
• Cherry tomatoes, halved (the primary vegetable and the bruschetta element)
• Fresh basil, chopped (the herb that ties the bruschetta flavor concept together)
• Mini mozzarella pearls or fresh mozzarella, chopped (the creamy, mild cheese that balances the acidity of the tomatoes and balsamic)
• Bacon, cooked crispy and chopped (adds a smoky, salty crunch that makes every bite more interesting)
• Balsamic glaze (the sweet, concentrated finishing drizzle)

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

If you are looking for more salad options, check out my Cucumber, Avocado & Feta Salad and Street Corn Chicken Salad!

How to Make Bruschetta Chicken Pasta Salad

Step 1: Marinate the Chicken

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, chili powder, salt, and pepper until combined. Before adding the chicken, pour 2 to 3 tablespoons of the marinade into a separate small container and set it aside — this is your dressing for the finished salad. Pour the remaining marinade over the chicken breasts in a shallow dish or zip-lock bag, turning to coat all sides. Cover and refrigerate for at least 1 hour. Up to overnight produces the most deeply flavored, tender chicken.

Step 2: Grill the Chicken

Remove the chicken from the refrigerator 15 to 20 minutes before grilling to take the chill off. Heat a grill or grill pan to medium-high heat. Shake off any excess marinade before placing the chicken on the grill. Grill for 4 to 6 minutes per side depending on thickness until the internal temperature reaches 165°F and the exterior has developed visible grill marks and slight char. Transfer to a cutting board and let rest for 5 minutes before chopping into bite-sized pieces. Resting keeps the juices in the meat where they belong.

Step 3: Cook and Cool the Pasta

Cook the pasta in generously salted water according to package directions until al dente — one minute less than the package suggests since it won’t cook any further once rinsed cold. Drain and rinse immediately under cold running water until completely cooled. The cold rinse stops the cooking, removes excess starch, and prevents the pasta from clumping and sticking together.

Step 4: Assemble

In a large bowl, combine the cooled pasta, chopped grilled chicken, halved cherry tomatoes, chopped fresh basil, mozzarella, and most of the bacon (reserve a small handful for topping). Drizzle the reserved marinade over everything, then add the balsamic glaze. Toss gently until every component is evenly coated. Taste and adjust with extra salt, pepper, or balsamic glaze as needed.

Step 5: Serve

Serve immediately topped with the reserved bacon for crunch, an extra drizzle of balsamic glaze, and a few fresh basil leaves. Or refrigerate for 30 to 60 minutes and serve chilled. Both approaches are excellent and slightly different in character — the warm version has more aromatic basil and slightly melted mozzarella; the chilled version has more cohesive, developed flavor.

More Delicious Salad Recipes

Easy Carrot and Cucumber Salad

Mexican Corn Avocado Salad

Avocado, Corn and Tomato Salad

Crispy Tortellini Salad with Prosciutto

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Bruschetta Chicken Pasta Salad

5 from 2 votes

This bruschetta chicken pasta salad combines balsamic marinated grilled chicken, cherry tomatoes, fresh basil, mozzarella, crispy bacon, and balsamic glaze. A stunning summer pasta salad ready in 30 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marinate Time 1 hour hr

Servings: 6

Course: Salad

Cuisine: Mediterranean

Step By Step Instructions

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Ingredients

  

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Chicken Marinade

• 1½ lbs boneless skinless chicken breast
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 1 tsp honey
• 4 –5 garlic cloves minced
• 1 tsp chilli powder
• ½ tsp each: dried oregano and ground black pepper
• 1½ tsp salt

Pasta Salad

• 8 oz dry pasta of choice
• 2 cups cherry tomatoes halved
• ½ cup fresh basil chopped
• 8 oz mozzarella mini pearls or chopped fresh mozzarella
• 8 slices of bacon cooked until crispy and chopped
• 2 tbsp balsamic glaze to taste
• Extra salt and pepper to taste if needed

Equipment

• Serving bowl

Method

 

Marinate the Chicken

1. In a bowl or jar, whisk together olive oil, balsamic vinegar, honey, garlic, oregano, chili powder, salt, and pepper.
2. Pour most of the marinade over the chicken (reserve about 2–3 tablespoons for later). Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

Cook the Chicken

1. Grill the chicken over medium-high heat for about 4–6 minutes per side, or until fully cooked (internal temp 165°F). Other cooking methods:

   Air Fryer: 400°F for 15–18 minutes, flipping halfway

   Oven: Bake at 400°F for 35-45 minutes.

   Cook until internal temp reaches 165°F.
2. Let it rest for 5 minutes, then chop into bite-sized pieces.

Cook the Pasta

1. Cook pasta according to package instructions until al dente.
2. Drain and rinse under cold water to cool quickly and stop the cooking process.

Assemble the Salad

1. In a large bowl, combine all the ingredients together. Drizzle with the reserved marinade and balsamic glaze. Toss gently until everything is well coated.
If you are not serving the salad right away, I prefer to keep the bacon separately so it doesn't get soggy and add it before serving.

Serve & Enjoy

1. Serve right away or chill for 30–60 minutes to let the flavors come together.

Notes

• Don’t skip resting the chicken—it keeps it juicy.
• Use fresh basil (not dried!) for that classic bruschetta flavor.
• Add bacon last-minute if you want it crispy.
• Taste before serving and adjust with extra glaze or salt
• Toss in spinach or arugula for extra greens

Nutrition information is automatically calculated, so should only be used as an approximation.