Grilled Chicken Pasta Salad with Balsamic Vinaigrette

If you’re craving something fresh, vibrant, and packed with flavor, you are going to love this recipe for a Salad with Balsamic Vinaigrette – Easy. It brings together perfectly grilled chicken, colorful vegetables, and wholesome pasta, all tossed in a tangy and aromatic homemade balsamic vinaigrette. Each bite is a wonderful dance of textures and tastes, making it an ideal dish for lunch, dinner, or even a delightful picnic treat. Once you try this, you’ll wonder how you ever enjoyed pasta salad without the magic of balsamic!

Ingredients You’ll Need

Getting the ingredients right is what makes this dish shine with simplicity and freshness. Each item has its role – from providing the perfect base to elevating the rich flavors and complementary textures.

• 1 ½ lbs boneless, skinless chicken breasts: The star protein that grills beautifully, providing juicy and tender bites.
• 3 red bell peppers, stemmed and halved: These add sweetness and a smoky crunch once grilled.
• 4 green onions: Mildly pungent and crisp, they give a fresh onion bite without overwhelming the salad.
• Kosher salt and freshly cracked black pepper: Essential seasonings to bring out the flavors in every component.
• ¾ lb whole grain penne pasta: Adds heartiness and a nutty texture, balancing the salad perfectly.
• ¼ cup + 2 tbsp balsamic vinegar: The base of the vinaigrette, giving that signature tang and sweet depth.
• 2 tsp lemon zest: Adds bright citrus notes that lift the dressing.
• 2 tbsp lemon juice: Fresh acidity that complements the vinegar and cuts through the richness.
• 4 garlic cloves, minced: Infuses the dressing with savory warmth and a lovely punch.
• ½ cup olive oil, plus more as needed: Smooths and rounds out the vinaigrette while adding richness.
• ¼ cup chopped parsley: Bright green herbaceous notes that lighten each bite.
• ½ cup basil leaves, roughly torn: Sweet and aromatic, they add a garden-fresh fragrance.
• Grated parmesan cheese, for serving: A salty, umami finish that ties all elements together.

How to Make Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Step 1: Prepare the Grill

Start by heating your grill to a high temperature so you get those beautiful char marks that add smoky complexity. While it’s heating, generously coat the chicken breasts, red bell peppers, and green onions in olive oil and season each piece well with salt and pepper. This simple step seals in moisture and ensures flavor-packed grilling.

Step 2: Grill the Chicken and Vegetables

Place the chicken and red bell peppers on the grill, covering them for about 6 minutes each side to sweetly char and cook through. The green onions will take a shorter time, about 3 minutes per side, becoming tender yet crisp. Once everything is grilled perfectly, transfer to a cutting board and let the chicken rest for 5 minutes – this keeps it nice and juicy.

Step 3: Cook the Pasta

While the grill is working its magic, boil a large pot of salted water and cook the whole grain penne pasta according to the package instructions. When done, drain and set aside, ready to soak up the delightful vinaigrette flavor in the next steps.

Step 4: Slice and Chop

Slice the rested chicken thinly against the grain, roughly chop the smoky grilled peppers, and cut the green onions into bite-friendly pieces. These varied textures make each forkful interesting and satisfying.

Step 5: Prepare the Balsamic Vinaigrette

Whisk together the balsamic vinegar, lemon zest, lemon juice, and minced garlic in a large bowl. Gradually drizzle in olive oil while whisking vigorously until the dressing emulsifies into a smooth and glossy mixture. Fold in chopped parsley and season with salt and pepper to taste. This vinaigrette brings a perfect balance of acidity, herbaceousness, and richness to the salad.

Step 6: Toss the Pasta and Ingredients

Add the drained pasta to the vinaigrette and toss thoroughly so every piece is nicely coated. Allow it to sit for about 5 minutes, letting the pasta absorb all those flavors. Then mix in the sliced chicken, peppers, green onions, and torn basil leaves. Toss everything gently but thoroughly and adjust seasoning if needed for a perfectly balanced dish.

Step 7: Serve and Enjoy

Serve this gratifying Salad with Balsamic Vinaigrette – Easy warm or chilled, topping it with a generous sprinkle of freshly grated parmesan cheese and a crack of black pepper. It’s comfort and elegance in one bowl, perfect for any occasion.

How to Serve Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Garnishes

Enhance the salad’s vibrant appeal with a few extra touches like toasted pine nuts for crunch, thin ribbons of fresh carrot for added sweetness, or a handful of cherry tomatoes for bursts of juiciness. A small drizzle of extra balsamic vinegar or a touch of flaky sea salt can really elevate the flavors even further.

Side Dishes

This salad pairs wonderfully with crusty artisan bread to soak up any extra vinaigrette, or a light soup like a chilled gazpacho to keep the meal refreshing. For a heartier spread, add grilled vegetables or a medley of roasted potatoes to complement the smoky, tangy notes of the salad.

Creative Ways to Present

Serve the Salad with Balsamic Vinaigrette – Easy in pretty mason jars or individual glass bowls for a charming picnic or party platter. Layer the pasta first, then the vegetables and chicken, and drizzle the vinaigrette just before eating to keep everything fresh and visually appealing.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting, making it an excellent option for meal prep. Just give it a gentle toss before serving to redistribute the dressing and fresh herbs.

Freezing

Because of the fresh herbs, pasta texture, and vinaigrette, this salad is not ideal for freezing. The ingredients can become watery or lose their bright flavors once thawed, so it’s best enjoyed fresh or refrigerated.

Reheating

If you prefer your Salad with Balsamic Vinaigrette – Easy slightly warm, gently heat portions in a microwave-safe bowl for 30 to 60 seconds. Avoid overheating to maintain the integrity of the fresh herbs and delicious vinaigrette. Alternatively, enjoy it cold or at room temperature for the best texture.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Grilled shrimp, tofu, or even sliced steak work wonderfully in this salad. Each brings a unique flavor and texture that pairs beautifully with the balsamic vinaigrette, making the dish flexible and customizable.

Is it possible to make this salad gluten-free?

Yes, simply swap the whole grain penne pasta for a gluten-free variety. There are so many delicious gluten-free pasta options these days that will maintain the hearty texture of this salad without compromising flavor.

Can I prepare the vinaigrette ahead of time?

You sure can! Making the vinaigrette a day in advance helps the flavors meld beautifully. Just give it a quick whisk or shake before tossing it with the salad ingredients to bring back its emulsified texture.

Should I peel the grilled bell peppers?

Peeling the peppers is optional but recommended if you prefer a softer texture. The charred skin does add smoky flavor, but if it feels too tough, a quick peel will make the salad more tender and easier on the palate.

What’s the best way to store leftovers if I want to enjoy the salad the next day?

Keep the salad in an airtight container in the refrigerator. To keep it fresh, store any extra grated parmesan separately and add it when you’re ready to eat. Before serving, toss the salad gently to redistribute the dressing and bring the flavors back to life.

Final Thoughts

This recipe for a Grilled Chicken Pasta Salad with Balsamic Vinaigrette has quickly become one of my all-time favorites for its simplicity, freshness, and incredible depth of flavor. Whether you’re preparing a quick lunch or impressing guests at a gathering, this dish covers all the bases. Don’t hesitate to make it a regular go-to in your kitchen—you might find yourself reaching for it more often than you expect!

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