Bruschetta Chicken Pasta Salad
Bruschetta Chicken Pasta Salad is a must make for any occasion in minutes! Filled with Italian seasoned grilled chicken, garlic and parmesan cheese!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound spaghetti pasta (thin, dry weight)
- 1 pound boneless skinless chicken breasts (2 large breasts)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1/4 cup olive oil
- 2 tablespoons garlic (minced)
- 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 parmesan cheese (grated, plus more to serve)
- 2 tablespoons fresh basil (or parsley, finely chopped )
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1 drizzle balsamic glaze (to serve, optional - I use store bought)
Instructions
- 1
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
- 2
While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
- 3
Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.
- 4
Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta.
- 5
Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
- 6
Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.