This Grilled Balsamic Chicken Pasta Salad is great for summertime BBQ’s. It’s filled with crisp, sweet grapes, marinated chicken, tender pasta and tossed in a creamy dressing.
I love summer pasta salads and this grilled balsamic chicken pasta salad has become one of my favorites!! It makes a large batch too, so you can take the leftovers to work during the week! I love when you can make a large batch of something and then you don’t have to worry about lunch for the rest of the week.
Most of you guys have probably figured out by now I’m a pretty busy mama so anything to help make meal time easier is very much appreciated. Some other meals we are eating a lot of lately are one pot meals. Like this Homemade Hamburger Helper, One Pot Chicken Broccoli and Rice, and this Simple Marinade for Chicken (lovely on the grill).
So a little about this pasta salad:
Since it’s summer and a billion degrees outside I also look for meals that don’t require turning on the oven. So, I grill a lot during the summer.
The chicken in this salad is marinated in balsamic vinegar (also my new obsession) along with some garlic and honey. The chicken needs to marinate for a minimum of 4 hours to soak up some flavor but if you can- leave it overnight. I like it best when the chicken has marinated overnight. While the chicken is marinating prepare the rest of the pasta salad and keep it in the refrigerator until the chicken is ready to be added in.
The chicken alone is super tasty but it’s super good in this salad. I love the contrast of all the textures. The tender pasta, crisp grapes, crunchy celery and juicy chicken. And as I said earlier it makes a large amount so it’s perfect for summer BBQ’s and any parties you may be having. Like the 4th of July! I can’t believe that is almost here already!!
So, tell me what your plans are for the 4th?
- 3 large boneless skinless chicken breasts
- 1/4 cup balsamic vinegar
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper to taste
- Pasta Ingredients:
- 1 16 oz package rotini pasta
- 1 20 oz can pineapple tidbits, drained
- 2 cups red grapes halved
- 1 ½ cups diced celery
- 6 green onions chopped
- 1 1/4 cups mayonnaise
- 3/4 cup sour cream
- 1-2 teaspoons season salt
Place chicken breasts, balsamic vinegar, olive oil, garlic, honey, salt and pepper in a large resealable plastic bag. Refrigerate for 4 hours to overnight.
Meanwhile cook pasta according to package directions. While the pasta is cooking combine the pineapple, grapes, celery, onions, mayonnaise, sour cream and season salt in a large bowl, set aside. Drain and rinse the pasta with cold water to stop the cooking process. Add to the bowl with the grapes and vegetables and gently stir to combine. Cover and refrigerate until ready to add the chicken.
Preheat grill to medium/medium-high heat. Remove chicken from marinade and place on preheated grill. Cover and grill for 20 minutes turning half way through cooking time. Chicken is done when the juice of the chicken is no longer pink. Let chicken rest for 5 minutes then slice or dice and toss with pasta salad. Refrigerate any leftovers.
Total time doesn't include marinating time.