This balsamic Chicken Pasta Salad with Grapes is great for summertime barbecues! It’s filled with crisp, sweet grapes, marinated grilled chicken, and tender pasta, and is tossed in a creamy dressing to bring you the best grilled chicken pasta salad ever!
Chicken Pasta Salad with Grapes
I love summer pasta salads, and this grilled chicken pasta salad with grapes has become one of my favorites!
This recipe makes a large batch, too, so you can take the leftovers to work during the week. Most of you guys have probably figured out by now I’m a pretty busy mama, so anything to help make mealtime easier is very much appreciated!
Since it’s summer and a billion degrees outside, I also look for meals that don’t require turning on the oven. That means I grill a lot during this time of year.
My grilled chicken pasta salad is made with tender pasta, crisp grapes, crunchy celery, juicy chicken, and, of course, plenty of mayo. I love the contrast of all the textures. As mentioned, it makes a large amount so it’s perfect for summer barbecues and any other parties you may be having! Chicken and pasta salad with mayo for a 4th of July cookout, anyone?
The chicken in this salad is marinated in balsamic vinegar (also my new obsession) along with some garlic and honey. It needs to marinate for a minimum of 4 hours to soak up some flavor, but if you can, leave it overnight. The chicken alone is super tasty!
Pair it with my Classic Burgers, Old Fashioned Potato Salad, and Creamy Coleslaw for a summertime feast!
Why You’ll Love Grilled Chicken Pasta Salad
- Super easy to make
- Great for a crowd
- Creamy yet refreshing flavors
- Chicken is incredibly flavorful
- Grapes and celery add a nice crunch!
Key Ingredients to Make Pasta Salad with Chicken and Grapes
- CHICKEN – I used 3 large boneless skinless chicken breasts for this recipe, but you can always add more (or less) depending on how many people you’re serving — or how many leftovers you want!
- BALSAMIC VINEGAR, OLIVE OIL, GARLIC HONEY, SALT & PEPPER – For the chicken marinade! You’ll need to marinate the chicken for at least 4 hours or overnight. I personally like it best overnight.
- PASTA – It’s really up to you what type of noodles you use — I feel like everyone has their own preference and favorites! I love to use rotini noodles for my pasta salads.
- RED GRAPES – You can use either red or green grapes for your grilled chicken pasta salad. I like red for a pop of color!
- CELERY – For an added crunch and more color.
- GREEN ONION – To infuse even more color and an added (mild) onion flavor.
- PINEAPPLE, MAYONNAISE, SOUR CREAM, SALT & PEPPER – To create the mouthwatering dressing for your balsamic chicken pasta salad.
Instructions to Make Balsamic Chicken and Pasta Salad with Mayo
MARINATE CHICKEN: Place chicken breasts, balsamic vinegar, olive oil, garlic, honey, salt, and pepper in a large resealable plastic bag. Refrigerate for at least 4 hours, up to overnight.
COOK PASTA: While you wait, cook the pasta to al dente according to package directions.
COMBINE THE OTHER INGREDIENTS: While the pasta is cooking, combine the pineapple, grapes, celery, onions, mayonnaise, sour cream, and season salt in a large bowl, and set aside. Drain and rinse the pasta with cold water to stop the cooking process.
ADD THE PASTA: Add the pasta to the bowl with the grapes and vegetables and gently stir to combine. Cover and refrigerate until you’re ready to add the chicken.
GRILL CHICKEN: Preheat your grill to medium/medium-high heat. Remove chicken from marinade and place on preheated grill. Cover and grill for 20 minutes, turning halfway through cooking time. The chicken is done when the juices are no longer pink.
REST & ASSEMBLE THE CHICKEN PASTA SALAD WITH GRAPES: Let chicken rest for 5 minutes, then slice or dice and toss with the pasta salad. Refrigerate any leftovers.
FAQ
The key to making your grilled chicken pasta salad not soggy is to cook the pasta to al dente! The macaroni will be firmer which means it will hold up better when added to the other ingredients. You may also consider rinsing the pasta in cold water to remove any excess starch — also a culprit for soggy results!
Absolutely! My recipe for pasta salad with chicken and grapes can easily be made in advance. Cook the pasta, then add all of the ingredients except the chicken to a bowl and keep it in the fridge. Once it’s done marinating, grill the chicken. Then, you can assemble your balsamic chicken pasta salad just before serving!
Remember, you can use any pasta shape for this chicken pasta salad with grapes. I typically reach for rotini, but any kind of macaroni with nooks and crannies (to soak up the yummy dressing!) would work well. Fusilli, farfalle, cavatappi, or even penne are all great choices!
Balsamic Chicken Pasta Salad Tips
- You don’t have to leave the chicken to marinate overnight, but the longer you leave it, the more flavorful your chicken pasta salad with grapes will be! That said, I wouldn’t let it marinate as long as 24 hours. The vinegar will start to break down the chicken, and the results aren’t pretty.
- Don’t underestimate the importance of cooking the pasta to al dente! Your chicken and pasta salad with mayo will get very soggy, very quickly if you don’t. And don’t forget to rinse it in cold water once it’s done cooking too.
- Use fresh and ripe grapes, and be sure to cut them in half before adding them to the other ingredients. This helps ensure that every bite features a burst of color and freshness.
- Consider combining the dressing ingredients before adding them to the others. When I’m in a rush, I typically just throw everything together. But when I have the time, I like to create the dressing on its own before adding the grapes, celery, pineapple, and onion. This helps distribute the dressing well so all other ingredients are evenly coated.
More Easy Pasta Salads To Try
Thanks so much for reading! Let me know what you think about this pasta salad with chicken and grapes!
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Balsamic Chicken Pasta Salad with Grapes
Ingredients
MARINADE:
- 3 large boneless skinless chicken breasts
- ¼ cup balsamic vinegar
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper to taste
PASTA:
- 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 ¼ cups mayonnaise
- ¾ cup sour cream
- 1-2 teaspoons season salt
Instructions
- 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.
Do you drain the pineaPple?
Yes you do drain. Hope you enjoy!