Summertime is the perfect time for all things pasta salad and grilling related. This bruschetta chicken pasta salad is bursting with flavor and topped with vibrant colorful tomatoes.
Ingredients
- boneless skinless chicken breasts: 1 pound
- Italian vinaigrette: 1 cup
- fusilli lunghi pasta: 1 pound
- pints mixed-color cherry tomatoes: 3 piece
- olive oil: 3 Tbsp
- garlic: 3 clove (minced)
- basil leaves, sliced into thin ribbons: 4 piece
- salt and freshly ground black pepper: (to taste)
- balsamic glaze: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining chicken breasts. Add chicken and vinaigrette to a resealable plastic bag; seal the bag and place in the refrigerator to marinate overnight.
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Preheat an outdoor grill to 400 degrees F (200 degrees C).
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Discard vinaigrette, and place chicken on the grill. Grill for 4 to 5 minutes. Turn chicken breast over with tongs. Continue to cook until juices no longer run pink, and an instant-read thermometer reads 165 degrees F (74 degrees C), 4 to 5 minutes more.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta and immediately submerge pasta in an ice water bath.
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Cut tomatoes in half and place in a bowl. Add oil, minced garlic, and basil. Season to taste with salt and pepper.
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Drain pasta again; add to tomato mixture. Lightly toss to distribute tomatoes and combine. Top with grilled chicken breast, and drizzle with balsamic glaze.
