Grilled Chicken Pasta Salad

Grilled chicken pasta salad is my go-to when I want something filling and full of flavor but still easy enough for busy nights. With juicy grilled chicken, a tangy gorgonzola vinaigrette, and the crunch of crispy pancetta, this dish wins over picky eaters and pasta lovers alike. Serve it warm for comfort or cold at a picnic—it never disappoints.

When I first tried making this after a summer party, everyone kept coming back for seconds. Now it is one of my family’s most requested meals and I love that it always makes the kitchen smell incredible.

Ingredients

• Boneless skinless chicken breasts: use good-quality chicken for juicy results and even grilling
• Olive oil: binds the marinade and vinaigrette and gives silkiness always use extra-virgin if possible
• Balsamic vinegar: adds tang to the chicken marinade a rich aged variety really shines here
• Fresh garlic: boosts flavor in both the marinade and vinaigrette fresher cloves make all the difference
• Kosher salt and freshly cracked black pepper: heighten every flavor in the dish
• Short-cut pasta: penne or rotini hold dressing well cook until just al dente
• Diced pancetta or bacon: brings a salty crisp bite choose thick-cut for extra crunch
• Cherry tomatoes: bring sweetness and color look for firm ripe ones
• Green onions: add mild onion flavor and freshness slice thin for best texture
• Crumbled gorgonzola: for creamy tangy pops throughout buy it in a block and crumble yourself for best texture

Gorgonzola vinaigrette

• White wine vinegar: for a light tang pairs best with gorgonzola
• Garlic chives and dill: add fresh herby notes fresh is a must here
• Honey and dijon mustard: sweet and spicy to round out the sharpness
• Kosher salt and pepper: to bring all the flavors together
• Olive oil: for smoothness and body
• Crumbled gorgonzola cheese: coats the salad with rich flavor

Step-by-Step Instructions

Marinate the Chicken:

Place the chicken in a large resealable bag or shallow dish and pour in the olive oil balsamic vinegar minced garlic and a generous pinch of salt and pepper. Toss everything together to coat the chicken thoroughly then marinate in the fridge for at least thirty minutes or up to overnight for the deepest flavor

Cook the Pasta and Pancetta:

Right before grilling the chicken bring a big pot of salted water to a boil and cook your pasta until just al dente as this prevents it from getting mushy later. At the same time add pancetta or bacon to a cold skillet and cook over medium heat until crispy and golden stirring often. Drain on a paper towel and set aside

Grill the Chicken:

Preheat your grill to high. Remove chicken from marinade letting excess liquid drip off. Grill each side for five or six minutes or until juices run clear and internal temperature reaches one hundred sixty five degrees Fahrenheit. Let the chicken rest on a board for about ten minutes before slicing so the juices do not escape

Prepare Salad Ingredients:

While the chicken rests halve your cherry tomatoes and thinly slice your green onions. Crumble the gorgonzola if you are not using pre-crumbled. Make sure the pasta is drained and slightly cooled so it does not wilt other ingredients

Make the Gorgonzola Vinaigrette:

In a small bowl whisk together white wine vinegar minced garlic chopped chives dill honey and dijon mustard with a pinch of salt and pepper. Slowly stream in olive oil while whisking constantly until it thickens and looks creamy. Stir in the crumbled gorgonzola at the end

Combine and Toss:

In a large serving bowl add the pasta cherry tomatoes crispy pancetta green onions and sliced grilled chicken. Drizzle the gorgonzola vinaigrette generously over everything then toss together until all ingredients are evenly coated. Taste and add more salt pepper or gorgonzola if needed

Serve and Enjoy:

Spoon into bowls while still a bit warm for comfort food vibes. Or chill for a refreshing pasta salad that tastes even better the next day

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I have always loved how gorgonzola transforms a basic pasta salad. My grandmother used to sneak chunks of blue cheese into our family picnics and I try to recreate that punchy surprise with this salad every single time. It never fails to impress.

Storage Tips

Leftover grilled chicken pasta salad stores well in an airtight container in the fridge for up to three days. If you plan to make ahead keep the dressing separate until ready to serve so the pasta keeps its structure. Give it a good toss before eating to refresh the flavors

Ingredient Substitutions

Swap grilled chicken for rotisserie chicken to save time or use grilled shrimp for a lighter twist. If gorgonzola is too strong try feta or goat cheese. Pancetta can be replaced with smoked turkey if you want something lighter but still crave a salty punch

Serving Suggestions

Serve this pasta salad piled high in a big bowl at summer barbecues or alongside grilled vegetables for a bigger meal. For lunch leftovers I often tuck it inside pita pockets with a handful of arugula for extra greens

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Cultural and Historical Notes

Pasta salads like this one are deeply rooted in American picnic culture. While the gorgonzola vinaigrette gives a nod to Italian flavors pancetta and grilled chicken make it a hearty main. It is a dish that bridges family tradition with easy weeknight practicality

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, the chicken can be marinated and grilled ahead, then sliced and refrigerated until assembly.

→ What other pasta shapes work well?

Any short pasta such as penne, fusilli, or farfalle will hold the vinaigrette nicely and mix well with the other ingredients.

→ Is gorgonzola essential for the vinaigrette?

Gorgonzola gives the dressing a creamy, tangy edge, but you can substitute blue cheese or even feta if desired.

→ Can I serve this dish cold?

Absolutely! This salad tastes great both freshly tossed warm or chilled, making it perfect for picnics or meal prep.

→ How can I make it vegetarian?

Simply omit the pancetta or bacon and use more tomatoes or grilled vegetables for deeper flavor and texture.