Bruschetta Chicken Pasta Salad Recipe

Name: Bruschetta Chicken Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 510 min
Yield: 5
Ingredients: 1 pound boneless skinless chicken breasts; 1 cup Italian vinaigrette; 1 pound fusilli lunghi pasta; 3 pints mixed-color cherry tomatoes; 3 tablespoons olive oil; 3 cloves minced garlic; 4 basil leaves, thinly sliced into ribbons; Pinch salt; Balsamic glaze

Cook Time: 20 minutes

Ingredients

1 pound boneless skinless chicken breasts
1 cup Italian vinaigrette
1 pound fusilli lunghi pasta
3 pints mixed-color cherry tomatoes
3 tablespoons olive oil
3 cloves garlic, minced
4 basil leaves, sliced into thin ribbons
Salt and freshly ground black pepper, to taste
1 tablespoon balsamic glaze, or as needed

Directions

Step 1: Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book. Repeat this step for the remaining chicken breasts.

Step 2: Add the chicken and vinaigrette to a resealable plastic bag. Seal the bag and refrigerate to marinate overnight.

Step 3: Preheat an outdoor grill to 400F (200C). Discard the vinaigrette, then place the chicken breasts on the grill.

Step 4: Grill the chicken for 4 to 5 minutes on one side. Flip the chicken over with tongs and continue grilling until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken reads 165F (74C), which should take another 4 to 5 minutes.

Step 5: While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook the fusilli in the boiling water, stirring occasionally, until the pasta is tender but firm to the bite, about 12 minutes. Drain the pasta, then immediately submerge it in an ice water bath to stop the cooking process.

Step 6: Cut the cherry tomatoes in half and place them in a bowl. Add the olive oil, minced garlic, and sliced basil. Season with salt and freshly ground black pepper to taste.

Step 7: Drain the pasta again, then add it to the tomato mixture. Gently toss everything to combine, ensuring the pasta is well coated with the tomato and herb mixture.

Step 8: Top the pasta with the grilled chicken breasts and drizzle with balsamic glaze just before serving.

Cook's Note:

Fusilli lunghi is a long spiral noodle, but you can substitute any pasta shape, such as farfalle or rotini, if preferred.

Nutrition Facts (per serving)

Calories: 519
Total Fat: 22g (29% Daily Value)
Saturated Fat: 4g (18% Daily Value)
Cholesterol: 77mg (26% Daily Value)
Sodium: 572mg (25% Daily Value)
Total Carbohydrate: 43g (16% Daily Value)
Dietary Fiber: 4g (14% Daily Value)
Total Sugars: 12g
Protein: 35g (70% Daily Value)
Vitamin C: 25mg (28% Daily Value)
Calcium: 48mg (4% Daily Value)
Iron: 3mg (16% Daily Value)
Potassium: 744mg (16% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data for the listed ingredients. If following a medically restrictive diet, please consult your doctor or dietitian before preparing this recipe.

Bruschetta Chicken Pasta Salad is a delightful combination of grilled chicken, fresh bruschetta-style tomatoes, and fusilli pasta, all brought together with a tangy balsamic glaze. This recipe not only brings out the flavors of summer but also offers a unique twist on traditional Italian cuisine, perfect for a light dinner or a picnic.

Origin of Bruschetta Chicken Pasta Salad

The origins of bruschetta can be traced back to Italy, where it began as a simple dish of toasted bread rubbed with garlic and topped with fresh tomatoes, olive oil, and salt. This dish has been a staple in Italian cuisine for centuries, especially in the central regions like Tuscany. Over time, bruschetta has evolved, with various regions adding their unique flair. The idea of combining bruschetta with chicken and pasta is a modern twist, likely developed in the United States, where Italian-inspired dishes are frequently adapted to suit local tastes and ingredients.

Regional Variations

While traditional bruschetta is served on toasted bread, the Italian region of Tuscany is especially famous for its use of fresh, local tomatoes and high-quality olive oils in making bruschetta. The addition of grilled chicken in this pasta salad variant reflects the American influence on Italian cuisine, where grilled meats are often incorporated into pasta salads and light meals. In regions like Campania, near Naples, a more Mediterranean approach might involve fresh mozzarella or basil in the bruschetta mixture.

How it Differs from Similar Dishes

Bruschetta Chicken Pasta Salad stands apart from other pasta salads, like the classic Italian pasta salad with vinaigrette or mayo-based pasta salads commonly served at barbecues. Unlike traditional pasta salads, which are often heavier and more indulgent, this dish incorporates grilled chicken, making it a leaner, protein-packed option. The bruschetta topping, with its fresh tomatoes, garlic, basil, and olive oil, brings a refreshing lightness, distinguishing this salad from heavier, creamy counterparts. Additionally, the balsamic glaze drizzled on top adds a sweet tang that you won't find in most other pasta salads.

Where It's Usually Served

This vibrant pasta salad is commonly served in casual settings, especially during the summer months. Its perfect for picnics, barbecues, and family gatherings, thanks to its refreshing ingredients and ease of preparation. The dish can also be found in Italian-American restaurants and bistros, often as a main course or a side dish. Given its versatility, it's ideal for any occasion that calls for a light, flavorful meal, such as a Sunday brunch, a summer BBQ, or even a potluck dinner with friends.

Interesting Facts About the Dish

One interesting fact is that fusilli lunghi, the long spiral pasta used in this recipe, is a variation of fusilli that hails from the southern regions of Italy, like Calabria and Sicily. The unique spiral shape helps trap the flavorful tomato mixture, making each bite even more enjoyable. Also, the practice of marinating chicken in vinaigrette before grilling is inspired by the Italian tradition of marinating meats to enhance their flavors, especially in Mediterranean regions where olive oil, garlic, and herbs are staples in cooking.

Another fun fact is that bruschetta, in its simplest form, was originally a dish created by Italian peasants to make use of leftover bread. Over the years, it has become a gourmet appetizer served in restaurants around the world. By combining it with pasta and grilled chicken, this recipe transforms the humble bruschetta into a hearty and satisfying main dish.

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FAQ about Bruschetta Chicken Pasta Salad Recipe

Store any leftover Bruschetta Chicken Pasta Salad in an airtight container in the refrigerator. It will keep for up to 2-3 days. To maintain freshness, it’s recommended to store the dressing separately if possible and combine it when serving.

Yes, you can prepare the components of this dish ahead of time. Marinate the chicken and cook the pasta the day before. Keep the pasta and chicken separately in the fridge and combine them with the tomatoes and balsamic glaze on the day you plan to serve it.

Yes, you can substitute fusilli with other pasta shapes like farfalle, rotini, penne, or rigatoni. However, the shape and texture might slightly change the overall experience of the dish.

To adjust the recipe for more servings, simply scale up the ingredients proportionally. For example, if you want to serve 10 people, double the amount of chicken, pasta, tomatoes, and other ingredients. Cooking times should remain the same, but be sure to check that the chicken is fully cooked by using a meat thermometer.

Yes, you can use pre-cooked or rotisserie chicken as a time-saver. Just shred or slice it and add it to the salad once it’s cooled. This will skip the grilling step and make the recipe even quicker to prepare.

Yes, to make the recipe vegetarian, you can replace the grilled chicken with grilled vegetables such as zucchini, bell peppers, or eggplant. You can also use a plant-based protein like tofu or tempeh.

To enhance the flavor, you can add extra herbs like oregano, thyme, or even a sprinkle of Parmesan cheese. For more acidity, a bit of lemon juice can be drizzled over the chicken or pasta. Adjust the balsamic glaze to your taste as well.

It is not recommended to freeze this salad as the pasta and tomatoes may lose texture when thawed. If you want to freeze portions, it’s better to freeze the grilled chicken separately and combine it with fresh ingredients when you’re ready to serve.

To add a bit of spice, you can mix in some crushed red pepper flakes, or if you prefer a more intense heat, try adding a finely chopped jalapeño or other spicy peppers to the tomato mixture.

This Bruschetta Chicken Pasta Salad is best served cold or at room temperature. It’s a great dish for a picnic, barbecue, or potluck. If you’re serving it as a main dish, you can pair it with a light, refreshing drink like iced tea or sparkling water.