Description
A vibrant and refreshing pasta salad layered with grilled chicken, cherry tomatoes, mozzarella, red onion, and basil, finished with a drizzle of balsamic glaze. Perfect for warm-weather meals, gatherings, or meal prep.
Ingredients
8 oz (about 2 ½ cups) rotini or penne pasta
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper, to taste
2 cups cherry tomatoes, halved
1 ½ cups fresh mozzarella balls (bocconcini or ciliegine), halved
1/3 cup fresh basil leaves, torn
1/4 cup red onion, thinly sliced
1/4 cup balsamic glaze
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar (optional)
Instructions
- Cook the pasta until al dente according to package instructions. Rinse under cold water to cool.
- Rub chicken breasts with olive oil, garlic powder, oregano, salt, and pepper.
- Grill the chicken over medium heat for 5–6 minutes per side until fully cooked. Let rest, then slice thinly.
- In a large glass bowl or trifle dish, layer half the pasta, grilled chicken, cherry tomatoes, mozzarella, red onion, and basil.
- Repeat with the remaining ingredients to create a second layer.
- Drizzle the top with balsamic glaze and extra virgin olive oil. Add red wine vinegar if desired.
- Chill the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
Swap chicken for grilled shrimp or omit for a vegetarian version.
Tortellini can be used instead of rotini for extra cheesiness.
Add arugula or baby spinach for more crunch and freshness.
Whisk balsamic vinegar with honey if you don’t have balsamic glaze.
Add basil just before serving to prevent wilting if making ahead.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
