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!
It’s time to grill:
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 this time of year.
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!!
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.
Key Ingredients:
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!
CHICKEN MARINADE: You’ll need to marinate the chicken for at least 4 hours or overnight. Simply add the chicken to a ziplock bag along with balsamic vinegar, olive oil, garlic, honey, salt and pepper.
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.
PASTA SAUCE: The mouthwatering pasta sauce is made with pineapple, red grapes, celery, onions, mayonnaise, sour cream and seasoning salt.
How to Make Grilled Balsamic Chicken Pasta Salad:
MARINATE CHICKEN: Place chicken breasts, balsamic vinegar, olive oil, garlic, honey, salt and pepper in a large resealable plastic bag. Refrigerate for 4 hours to overnight.
COOK PASTA: 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.
COMBINE INGREDIENTS: Add to the bowl with the grapes and vegetables and gently stir to combine. Cover and refrigerate until ready to add the chicken.
GRILL 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.
REST & SERVE: Let chicken rest for 5 minutes then slice or dice and toss with pasta salad. Refrigerate any leftovers.
You may also like to try these other one-pot meals:
- Homemade Hamburger Helper
- One Pot Chicken Broccoli and Rice
- Simple Marinade for Chicken
- One Pot Pizza Pasta
- One Pot Hamburger Stroganoff
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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.
- 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
- 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
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Place chicken breasts, balsamic vinegar, olive oil, garlic, honey, salt and pepper in a large resealable plastic bag. Refrigerate for 4 hours to overnight.
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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.
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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.
