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Grilled Chicken Pasta Salad

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 8
Author: Garnish and Glaze


For the Chicken:

  • 1 pound chicken breasts or tenders, I prefer tenders
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chili powder

For the Dressing:

  • 2 cloves crushed garlic
  • 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp cider vinegar
  • 3/4 c light olive oil

For the Pasta:

  • 1 pound bow tie pasta
  • 1 10 ounce carton cherry tomatoes, halved
  • 1 cup grated Parmigiano Reggiano cheese


For the Chicken:

  • Place chicken in a ZipLock bag and add marinade ingredients. Shake so all the chicken is covered. Marinate in the fridge for 30 minutes or longer. Grill chicken on both sides (165 degrees F internal temp). You can also grill using a George Foreman grill and cook for about 6-7 minutes.
  • Allow the chicken to cool a little and then slice into thin strips against the grain.

For the dressing:

  • Mix all dressing ingredients together in a medium bowl. Set aside.

For the Pasta:

  • In a large pot, cook pasta in salted boiling water until al dente (tender but firm). Drain off water and place pasta in a bowl with ice water. Once the pasta is cold, drain off water (let it sit in the strainer for about 5 minutes to dry well).
  • To a large bowl, add pasta, tomatoes, cheese, and chicken. Drizzle dressing over the top and then toss until combined. Place covered in the refrigerator until ready to serve.