Bruschetta Chicken Pasta Salad

Ingredients:

For the Pasta Salad:

1 pound (500g) thin spaghetti pasta, dry weight

1 pound (500g) boneless skinless chicken breasts, 2 large breasts

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper, to taste

1/4 cup olive oil

2 tablespoons minced garlic

2 tablespoons red onion, finely chopped (about 1/3 of a red onion)

2 tablespoons balsamic vinegar, adjust to your tastes

8 roma tomatoes, diced

1/2 cup grated parmesan cheese, plus more to serve

2 tablespoons finely chopped fresh basil or parsley

Balsamic glaze to serve (optional) — I use store-bought

Instructions:

Prepare Pasta: Cook pasta as per package directions; drain and rinse in cold water. Transfer to a large

bowl; set aside.

Cook Chicken: Season chicken with basil, oregano, garlic powder, salt, and pepper. Heat 1 teaspoon oil

in a grill pan/skillet and sear chicken breasts over medium-high heat until browned on both sides and

cooked through (about 6 minutes each side). Remove, set aside to rest.

Tomato Mixture: In the same pan, add remaining olive oil. Sauté garlic and red onion until fragrant. Turn

off heat, add tomatoes, tossing lightly to warm through. Add to the pasta.

Combine: Mix in balsamic vinegar, parmesan, and basil/parsley. Season with salt and pepper. Slice

chicken, add to pasta, and toss well.

Serve: Top with extra parmesan, drizzle with balsamic glaze if desired. Serve immediately or chill up to an

hour before serving.

Storage:

Refrigerate in an airtight container for up to 3 days. Best served fresh.

Tips:

Adjust balsamic vinegar and glaze according to taste.

Use fresh herbs for a burst of flavor.

Perfect for summer picnics, potlucks, or a refreshing meal.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Kcal: Approx. 450 kcal per serving | Servings: 4-6

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