Bruschetta Chicken Bacon Pasta Salad
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This bruschetta chicken bacon pasta salad is hearty and delicious, built from marinated grilled chicken, crisp bacon, fresh mozzarella pearls, and grape tomatoes, all tossed together with penne and a sweet, tangy balsamic glaze. It takes a little planning ahead since the chicken marinates overnight, but the payoff is a pasta salad packed with real bruschetta flavor in every bite.
prep the day before
This is a make ahead recipe.
This recipe requires marinating chicken and chill time. Please plan accordingly for this pasta salad recipe.
What You Need for This Recipe
For the chicken marinade:
- Olive oil, balsamic vinegar, and lemon juice form the base of the marinade.
- Dijon mustard helps bind the marinade and adds a little tang.
- Garlic, dry basil, dry oregano, and salt season the chicken as it marinates.
- Chicken breasts soak up all that flavor overnight before cooking.
For the balsamic glaze:
- Brown sugar and balsamic vinegar create the sweet tangy base.
- Water and soy sauce round out the glaze.
- Cornstarch thickens everything into a proper glaze consistency.
For the pasta:
- Penne rigate, cooked and rinsed in cold water, is the base of the dish.
- Grape tomatoes, sliced, bring fresh bruschetta flavor.
- Mozzarella pearls add that classic bruschetta cheese element.
- Fresh basil and garlic keep the flavor bright and fresh.
- Bacon, cooked and chopped, adds smoky, salty crunch throughout.
How to Make Bruschetta Chicken Bacon Pasta Salad
Chicken: Mix together the olive oil, balsamic vinegar, lemon juice, mustard, garlic, basil, oregano, and salt, then pour over the chicken breasts. Cover and refrigerate to marinate overnight. Cook the chicken as desired, either pan frying or grilling, then let it cool and slice into half inch pieces. Set aside.
Balsamic glaze: Add the brown sugar, water, balsamic vinegar, soy sauce, and cornstarch to a small saucepan. Whisk over medium high heat until boiling, then reduce the heat to low and cook for an additional 3 minutes. Remove from heat and set aside to cool.
Pasta salad: Add the pasta, grape tomatoes, mozzarella pearls, basil, garlic, bacon, and sliced chicken to a large mixing bowl and mix well. Stir in the balsamic glaze and mix until everything is evenly coated. Cover and refrigerate until ready to serve.
Tips for the Best Bruschetta Pasta Salad
Plan ahead for the marinade. The chicken needs to marinate overnight, so this is not a same day recipe if you want the full flavor to develop.
Let the glaze cool before mixing. Adding a warm glaze straight from the saucepan can start to melt the mozzarella pearls, so give it time to cool first.
Rinse the pasta well. Rinsing the cooked pasta in cold water stops the cooking process and keeps it from getting sticky before it goes into the salad.
What to Serve with Bruschetta Chicken Bacon Pasta
This pasta pairs naturally with other Italian inspired dishes.
Try it alongside our Italian bruschetta with vine ripe tomatoes, antipasto pasta salad, or orecchiette caprese pasta salad. For more ideas, browse our full pasta salad collection.
Bruschetta Chicken Bacon Pasta Salad
Ingredients
Chicken Marinade:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- 2 teaspoons dry basil
- 1 teaspoon dry oregano
- 1 teaspoon salt
- 2 chicken breasts about 1 lb
Balsamic Glaze:
- 1/2 cup brown sugar
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Pasta:
- 16 oz penne rigate pasta cooked and rinsed in cold water
- 10 oz grape tomatoes sliced
- 8 oz mozzarella pearls drained
- 1/2 cup chopped fresh basil
- 2 cloves garlic minced
- 8 slices bacon cooked and chopped
Instructions
- Marinate Chicken: Mix together olive oil, balsamic vinegar, lemon juice, mustard, garlic, basil, oregano, and salt, and pour over chicken breast. Cover and refrigerate to marinate overnight. Once chicken is marinated, cook chicken as desired, pan frying or grilling. Let chicken cool and slice into 1/2 inch pieces. Set aside.
- Balsamic Glaze: Add brown sugar, water, balsamic vinegar, soy sauce, and cornstarch together in a small saucepan. Whisk over medium high heat until boiling. Reduce heat to low and cook for an additional 3 minutes. Remove from heat and set aside to cool. Its best to be closer to room temperature so the cheese doesn't melt from the heat in the salad when combined.
- Pasta Salad: Add cooked pasta, grape tomatoes, mozzarella pearls, basil, garlic, bacon, and cubed and cooked chicken to a large mixing bowl and mix well. Stir in glaze and mix well until evenly coated. Cover and refrigerate for at least 30 minutes. Keep cold until ready to serve.
Notes
- Let the balsamic glaze cool before mixing it into the pasta to avoid melting the mozzarella pearls.
- Rinse pasta in cold water after cooking to stop it from getting sticky.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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