If you’re looking for a crowd-pleasing pasta salad with some real substance, this Balsamic Chicken Pasta Salad should be top of your list. It’s fresh, filling, and loaded with flavor from grilled chicken, fresh vegetables, and a homemade Balsamic Vinaigrette. This recipe pulls double duty as either a hearty side or a full meal. If you’re feeding a backyard crew or packing lunch for the week, this one’s a keeper!
Balsamic Chicken Pasta Salad
Pasta salad isn’t just a summer thing for me. I love them so much, and they are perfect to keep in the fridge for a quick, filling lunch.
When I want to go outside of the usual Greek Pasta Salad or Italian Pasta Salad, this is the one I reach for. Balsamic vinegar is one of my favorite flavors, and when you mix it into a fresh vinaigrette with pasta and chicken? It is almost perfect.
Give the chicken extra flavor by giving it an overnight marinade in the dressing, and double the chicken if you want an extra protein boost.
Why You’ll Love This Dish
- Grilled Chicken Adds Flavor – Smoky, juicy chicken gives this salad real depth.
- Balanced With Fresh Crunch – Bell peppers, cucumber, and red onion add texture and freshness.
- Perfect For Meal Prep – Holds up great in the fridge for a few days.
- Customizable – Easy to swap out ingredients based on what you’ve got on hand.
- Crowd Favorite – Ideal for parties, BBQs, or family dinners.
Italian Tortellini Pasta Salad
Balsamic Chicken Pasta Salad Shopping List
Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.
- Boneless Skinless Chicken Breast – Grills quickly and soaks up the tangy marinade perfectly.
- Olive Oil – Rich base for the marinade; adds depth and helps bind the flavors.
- Red Wine Vinegar – Gives sharp acidity that balances the sweetness of balsamic.
- Balsamic Vinaigrette – Brings sweetness and a hint of complexity; choose a good-quality one.
- Black Pepper – Adds a touch of spice to the marinade and rounds out the flavor.
- Pasta – Pick something sturdy like rotini or penne to hold up to the mix-ins.
- Chopped Bell Pepper – Crunchy, sweet, and colorful.
- Chopped Cucumber – Refreshing and hydrating with a clean crunch.
- Thin-Sliced Red Onion – A little sharpness and color; soak in cold water if too strong.
- Feta Cheese Crumbles – Creamy and salty contrast that pops.
- Bacon Bits – Savory and smoky; adds a little crunch and big flavor.
- Crispy Onions – For texture and a savory edge.
- Chopped Italian Parsley – Fresh and herby finish to balance out the richness.
How To Make Balsamic Chicken Pasta Salad
Looking to see what you’re getting into here? Below is a general overview of the recipe steps. When you’re cooking, make sure to use the recipe card at the bottom of the post for the full instructions.
- Preheat Grill – Fire up your Traeger to 375°F and let it warm up for 15 minutes with the lid shut.
- Marinate Chicken – Whisk marinade and soak the chicken for at least 30 minutes.
- Grill Chicken – Cook directly on grates for 6–8 minutes per side, until 165°F. Rest and slice.
- Cook Pasta – Boil until al dente, drain, rinse, and toss into a large bowl.
- Assemble & Serve – Mix in chicken, veggies, cheese, bacon, onions, and parsley. Serve warm or chilled.
Chicken Pasta Salad FAQ
Yes, this salad holds up well for 2–3 days in the fridge. It’s great for meal prep or next-day lunches.
Store in an airtight container in the refrigerator. The flavors get even better the next day.
If you want it warm, pop a serving in the microwave for 30–60 seconds. Or enjoy it cold straight from the fridge.
Try grilled shrimp or steak instead of chicken. Use goat cheese instead of feta, or throw in cherry tomatoes, olives, or artichoke hearts for extra flair.
12 Fantastic Pasta Salad Recipes
Serve This With…
- Traeger Spatchcock Chicken
- Smoked Country-Style Pork Ribs
- BBQ Chicken Leg Quarters
- Traeger Brisket-Style London Broil
- Smoked St. Louis Ribs
PIN FOR LATER!
Balsamic Chicken Pasta Salad
Ingredients
Chicken
- 1 pound boneless skinless chicken breast
- 1/2 cup olive oil
- 1/2 red wine vinegar
- 1/4 cup balsamic vinaigrette
- 1 teaspoon black pepper
Salad
- 1 pound pasta
- 1/2 cup chopped bell pepper
- 1/2 cup chopped cucumber
- 1/4 cup thin sliced red onion
- 1/2 cup feta cheese crumbles
- 1/4 cup bacon bits
- 1/4 cup crispy onions
- 1 tablespoon chopped Italian parsley
Instructions
- Preheat the Grill
Set your Traeger grill to 375°F and preheat with the lid closed for 15 minutes. - Marinate the Chicken
In a small bowl, whisk together the olive oil, red wine vinegar, balsamic vinaigrette, and black pepper. Place the chicken breasts in a shallow dish or resealable bag, pour the marinade over, and let it rest for at least 30 minutes (up to 2 hours in the refrigerator). - Grill the Chicken
Remove chicken from the marinade and place it directly on the grill grates. Cook for 6–8 minutes per side, or until the internal temperature reaches 165°F. Pull from the grill and let it rest for 5 minutes before slicing. - Cook the Pasta
While the chicken is grilling, cook pasta according to package directions until al dente. Drain, rinse under cool water, and place into a large mixing bowl. - Assemble the Salad
Slice the grilled chicken into thin strips and add to the pasta. Toss in the chopped bell pepper, cucumber, and red onion. Mix gently to combine. - Add Toppings
Sprinkle in the feta cheese, bacon bits, crispy onions, and Italian parsley. Drizzle with an extra splash of balsamic vinaigrette if desired. - Serve
Chill for at least 30 minutes before serving if you’d like it cold, or serve right away while the chicken is still warm.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 507Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 75mgSodium: 382mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 32g