Kelly Senyei - Bruschetta Pasta Salad with Chicken
Recipe courtesy of Kelly Senyei

Bruschetta Pasta Salad with Chicken

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 8 servings
Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It’s truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.


Pasta Salad:



  1. Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you’re looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
  2. Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
  3. Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.

Cook’s Note

Any variety of tomato will work in this recipe, including halved cherry tomatoes, but I prefer the sweetness and size of cocktail tomatoes. Store-bought rotisserie chicken is a great shortcut option. This salad is great warm, room temp or cold and can be made up to a day in advance and stored, covered with plastic wrap, in the fridge, where the flavors will have a chance to intensify.