Bruschetta Chicken Pasta Salad

 

Bruschetta Chicken Pasta Salad

The Concept

Every element of bruschetta — the tomatoes, the garlic, the basil, the oil — translated into a full pasta salad with seared chicken. This is a room-temperature Italian-American feast that only gets better as it sits.

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Ingredients

For the Chicken:

• 2 chicken breasts
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper

For the Bruschetta Topping:

• 4 large ripe Roma tomatoes, finely diced
• 4 garlic cloves, minced
• ¼ cup fresh basil, chiffonade (thinly sliced ribbons)
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• Salt and pepper
• Pinch of red chili flakes

For the Pasta Salad:

• 300g (10 oz) penne or rotini pasta
• ½ cup sun-dried tomatoes (oil-packed), sliced
• 1 cup fresh mozzarella balls (ciliegine), halved
• ½ cup Kalamata olives, halved
• ½ cup roasted red peppers, sliced
• ¼ cup grated Parmesan
• Fresh basil for finishing
• Balsamic glaze for drizzling

For the Pasta Dressing:

• 4 tbsp olive oil (use the oil from the sun-dried tomatoes)
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, grated
• 1 tsp honey
• Salt and pepper

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Method

Step 1 — Make the Bruschetta: Combine diced tomatoes with garlic, basil, olive oil, balsamic, sugar, salt, pepper, and chili flakes. Toss well and let it macerate at room temperature for at least 20 minutes — the tomatoes will release their juices and create a natural sauce.

Step 2 — Cook the Pasta: Cook pasta in heavily salted water until al dente — firm, with just a little bite remaining. Drain, rinse briefly in cold water to stop cooking, then toss with 1 tbsp olive oil to prevent sticking.

Step 3 — Cook the Chicken: Season chicken and sear in olive oil over medium-high heat, 5–6 minutes per side. Rest and dice into bite-sized cubes.

Step 4 — Make the Dressing: Whisk all dressing ingredients together.

Step 5 — Assemble: In a large bowl, combine pasta with the bruschetta mixture (including all the juices — they are gold). Add sun-dried tomatoes, mozzarella, olives, and roasted peppers. Toss with the pasta dressing. Fold in the diced chicken. Spread into a wide serving dish. Top with Parmesan, fresh basil leaves, and a heavy drizzle of balsamic glaze.

Chef's Note: This salad must be served at room temperature, never cold. Cold pasta is stiff and flavorless — always bring it back to room temp before serving.