There’s something about bruschetta that instantly transports me to long, slow summer evenings—when the air is warm, and the table is set outside, just waiting for everyone to gather around. This Bruschetta Chicken Pasta Salad blends the fresh, garlicky brightness of classic bruschetta with juicy grilled chicken and perfectly cooked pasta, all tossed together into a dish that feels like a celebration in a bowl.

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I first stumbled across this idea when I was trying to clean out the fridge before a weekend trip. I had leftover grilled chicken, some cherry tomatoes bursting with ripeness, and a half-empty box of pasta. What started as a throw-together lunch turned into one of those recipes that just sticks. Now, it’s become a favorite for potlucks, picnics, and busy weeknights when I want something hearty but refreshing.

This salad hits all the right notes—tangy, herby, a little garlicky, and loaded with summery goodness. It’s the kind of dish that doesn’t just feed your body, it feeds your spirit. It’s full of color, texture, and the kind of flavors that make people stop mid-bite and go, “Wait, what’s in this?!”

Let’s dive in.

Why You’ll Love This Recipe:

It’s packed with bold, fresh flavors.
Perfect for meal prep—this salad keeps beautifully in the fridge.
A complete meal in one bowl—protein, carbs, veggies, and all!
Great warm or cold—perfect for any season.
Super easy to customize based on what you have on hand.

INGREDIENTS YOU’LL NEED:

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
1 pound (500g) pasta (penne or rotini work great)
1 1/2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, thinly sliced
2 tablespoons balsamic glaze
1/2 cup shredded mozzarella or mozzarella pearls

HOW TO MAKE BRUSCHETTA CHICKEN PASTA SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Season and Grill the Chicken
Start by seasoning your chicken breasts with olive oil, dried basil, oregano, garlic powder, salt, and pepper. Heat up a grill pan or skillet over medium-high heat. Cook the chicken for about 6–7 minutes per side or until fully cooked and beautifully golden. Set aside to rest, then slice it into strips once cooled slightly.

Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking. This also helps keep the salad from getting mushy.

Step 3: Prep the Fresh Ingredients
While the pasta cools, slice those juicy cherry tomatoes, thinly slice your red onion, and chiffonade the fresh basil. You can roll the basil leaves like a cigar and slice them into ribbons—it adds such a nice touch of color and flavor.

Step 4: Toss It All Together
In a large bowl, combine the pasta, tomatoes, red onion, basil, mozzarella, and sliced chicken. Drizzle the balsamic glaze over everything and give it a gentle but thorough toss.

Step 5: Taste and Adjust
Before serving, taste and see if you want a bit more salt, pepper, or even a drizzle more balsamic glaze. This is your moment to make it truly yours.

HELPFUL TIPS:

Want to add more crunch? Throw in some toasted pine nuts or croutons right before serving.
If red onion is too strong for your taste, soak the slices in cold water for 10 minutes to mellow them out.
Make this ahead of time and refrigerate—it actually tastes better after the flavors have had time to mingle.
Add a handful of arugula or spinach for a little green boost.

DETAILS:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4–6
Category: Salad, Main Dish
Method: Grilling, Boiling
Cuisine: Italian-inspired
Diet: High-protein, Family-friendly

NOTES:

This salad is endlessly versatile. Swap mozzarella for feta if that’s what you have. Use grilled lamb or turkey if you’re avoiding chicken. It’s one of those recipes that’s just happy to adapt to your fridge.

NUTRITIONAL INFORMATION:

Estimated per serving (based on 6 servings)
Calories: 420
Protein: 32g
Fat: 12g
Carbs: 45g
Fiber: 3g
Sugar: 5g
Sodium: 360mg

FREQUENTLY ASKED QUESTIONS:

Can I use a different protein?
Absolutely! Grilled lamb or turkey works great. Even tofu or a plant-based chicken substitute fits in well.

Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Just give it a good toss before serving.

What if I don’t have balsamic glaze?
You can make a quick version by reducing balsamic vinegar over low heat until thickened, or simply drizzle with plain balsamic vinegar and a touch of honey.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge for up to 3 days. If it starts to dry out a bit, add a drizzle of olive oil or extra balsamic glaze to freshen it up

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CONCLUSION

This Bruschetta Chicken Pasta Salad is more than just a meal—it’s a little reminder of slow afternoons, the clink of forks on plates, and that perfect harmony of simple ingredients coming together to make something special. Whether you’re serving it up for a summer barbecue, a family dinner, or just your weekly lunch prep, this dish delivers freshness, flavor, and a little taste of sunshine.