Grilled Chicken Bruschetta Pasta Salad
Jump to recipeConsider this your go-to pasta salad, complete with a time-saving hack: the diced chicken is the perfect shortcut. No grill needed! Topped with an easy homemade vinaigrette, this fresh take on beloved bruschetta will make weeknight meals (and leftovers for lunch) ultra satisfying.
Made this? Let us know how it went in the comment section below!
Ingredients
- 3 cups
- 1/2 cup
balsamic vinegar
Kosher salt
- 12 oz.
fusilli pasta, or other short pasta such as rotini
- 1/4 cup
extra-virgin olive oil
- 1/4 cup
chopped fresh basil leaves, plus 1 c. packed leaves, torn if large
- 3 Tbsp.
red wine vinegar
- 2 tsp.
Dijon mustard
- 1/2 tsp.
garlic powder
Freshly ground black pepper
- 10 oz.
fresh mozzarella, cubed
- 3 cups
cherry tomatoes, halved
- 1/2
small red onion, thinly sliced
Directions
- Step 1Heat a medium-size nonstick skillet over medium heat. Add the frozen chicken and cook, stirring occasionally, until chicken is warm, about 5 minutes. Remove from heat and let cool slightly.
- Step 2Meanwhile, in a small saucepan, bring the balsamic vinegar to a boil over medium-high heat; cook until thick and reduced to about 1 tablespoon, around 5 minutes. Remove from heat and let cool to room temperature.
- Step 3Bring a large pot of salted water to a boil, then add and cook pasta according to package directions until al dente. Drain hot water and rinse pasta under cold water. Drain pasta well.
- Step 4In a large bowl, whisk together the oil, chopped basil, red wine vinegar, Dijon, and garlic. Season with salt and pepper.
- Step 5Add the chicken, pasta, mozzarella, cherry tomatoes, and red onion into the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste.
- Step 6Fold in basil leaves and drizzle with the balsamic vinegar reduction.
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