This grilled chicken pasta salad is packed with cherry tomatoes, crispy pancetta, green onions and a tangy gorgonzola vinaigrette. It’s satisfying, simple to make, and delicious served warm or cold.
Welcome the summer season with a perfect pasta salad that works as a side dish or a complete meal.
This recipe combines grilled chicken with juicy cherry tomatoes, crunchy pancetta, fresh herbs and a creamy-tangy gorgonzola vinaigrette that pulls everything together.
Grilled chicken pasta salads are versatile: they’re great served warm from the grill or chilled, they can be a full meal rather than just a side, and the leftovers make a fantastic next-day lunch. They’re also highly customizable — a perfect way to use up whatever’s in your fridge.
We often serve this as a chilled pasta salad at gatherings. The chicken is grilled until lightly charred and smoky, the tomatoes add bright sweetness, the pancetta provides salty crunch, green onions bring a fresh bite, and the gorgonzola vinaigrette adds tang and creaminess from the cheese.
The gorgonzola vinaigrette is one of my favorite dressings. It becomes slightly creamy when mixed with the cheese while staying bright and tangy from the vinegar and mustard. It both dresses the salad and contributes savory, cheesy flavor.
This is how it comes together
Start by marinating the chicken in a simple blend of olive oil, balsamic vinegar and garlic. That quick marinade adds plenty of flavor without fuss. Grill the chicken, then slice it.
The rest is straightforward: cooked short pasta, halved cherry tomatoes, thinly sliced green onions and crispy pancetta or bacon. Toss these with the chopped grilled chicken and the gorgonzola vinaigrette, which is made with white wine vinegar, honey, Dijon, garlic and fresh herbs like dill and chives, plus crumbled gorgonzola.
Like most pasta salads, the flavors meld and improve as it rests, so you can make this ahead. Grilled vegetables such as asparagus, peppers or zucchini also work well mixed in.
The contrast of smoky grilled chicken and pancetta with bright tomatoes, fresh herbs and tangy dressing gives this salad a great balance of textures and flavors. It’s an easy, crowd-pleasing dish for summer.
Happy summer salads!
Grilled Chicken Pasta Salad with Gorgonzola Vinaigrette
Grilled Chicken Pasta Salad
4
to 6 people
45 mins
15 mins
1 hr
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 4 garlic cloves, minced
- Kosher salt and pepper
- 1 pound short-cut pasta, cooked
- 4 ounces diced pancetta or bacon, cooked
- 12 ounces cherry tomatoes, halved
- 4 green onions, thinly sliced
- Crumbled gorgonzola, for serving
Gorgonzola Vinaigrette
- 3 tablespoons white wine vinegar
- 1–2 garlic cloves, minced
- 2 tablespoons chopped chives
- 2 tablespoons fresh dill
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Kosher salt and pepper
- 1/2 cup olive oil
- 1/4 cup crumbled gorgonzola cheese
Instructions
- Marinate the chicken: place the chicken in a resealable bag or dish. Whisk together 1/4 cup olive oil, 3 tablespoons balsamic vinegar, 4 minced garlic cloves, and a big pinch of salt and pepper. Marinate at least 30 minutes or up to overnight.
- Cook the pasta according to package directions. Cook the pancetta or bacon until crispy and drain on paper towels.
- Preheat the grill to high. Remove chicken from the marinade, letting excess drip off, then grill 5–6 minutes per side or until the internal temperature reaches 165°F. Let rest 10 minutes, then slice or chop.
- In a large bowl, combine the cooked pasta, halved cherry tomatoes, crispy pancetta or bacon and sliced green onions. Add the chopped grilled chicken and toss to combine.
- Make the gorgonzola vinaigrette: whisk together the white wine vinegar, minced garlic, chives, dill, honey, Dijon, and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified, then stir in the crumbled gorgonzola. The dressing will keep in the fridge for 2–3 days.
- Pour the dressing over the salad and toss until everything is coated. Add additional gorgonzola if desired and adjust seasoning with salt and pepper. Serve warm or chilled.
Enjoy — I’m all in for summer salads!