Bruschetta Chicken Bacon Pasta Salad
This bruschetta chicken bacon pasta salad combines marinated grilled chicken, bacon, mozzarella pearls, and tomatoes in a sweet balsamic glaze.
Servings: 8 servings
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
Serving: 1.5cups