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Easy Grilled Chicken Pasta Salad with Italian Dressing

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This Easy Grilled Chicken Pasta Salad with Italian Dressing is a happy accident that turned into a favorite. It’s a quick, crowd-pleasing meal with smoky grilled chicken, tender pasta, and a tangy, herby dressing that comes together in under 30 minutes.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 1.5 pounds boneless, skinless chicken breasts (about 2 large)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup fresh mozzarella pearls
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped (optional)
  • 1 cup store-bought Italian dressing
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder

Instructions

  1. Marinate the Chicken (10 minutes): In a medium bowl, combine 1/2 cup of the Italian dressing with the garlic powder. Add the chicken breasts and turn to coat. Cover and let sit at room temperature for at least 10 minutes while you get the pasta going. If you have more time, pop it in the fridge for up to 2 hours.
  2. Cook the Pasta (8-10 minutes): Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  3. Grill the Chicken (12-15 minutes): While the pasta cooks, heat a grill or cast iron skillet over medium-high heat. Brush the grates or pan with the olive oil. Remove the chicken from the marinade (discard the leftover marinade) and season both sides with salt and pepper. Grill for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C). Let the chicken rest on a cutting board for 5 minutes before slicing.
  4. Prep the Vegetables (5 minutes): While the chicken rests, halve the cherry tomatoes, dice the cucumber, slice the red onion, and chop the basil and parsley. If you’re using olives, slice those too. Toss everything into a large mixing bowl.
  5. Slice the Chicken (2 minutes): Slice the rested chicken against the grain into bite-sized strips or cubes.
  6. Assemble the Salad (5 minutes): Add the cooled pasta, sliced chicken, and mozzarella pearls to the bowl with the vegetables. Pour the remaining 1/2 cup of Italian dressing over the top. Toss gently but thoroughly until everything is evenly coated. Taste and adjust with salt and pepper if needed.
  7. Chill and Serve (optional, 30 minutes): For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. When you’re ready, give it one more stir and garnish with the fresh basil.

Notes

For best flavor, refrigerate for at least 30 minutes before serving. The salad keeps well in the fridge for up to 4 days. If the pasta seems dry after a day or two, add a splash of olive oil or a tablespoon of Italian dressing and toss to refresh. Do not freeze.

Nutrition

Keywords: grilled chicken pasta salad, Italian dressing pasta salad, easy pasta salad, summer pasta salad, chicken pasta salad

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