Grilled Chicken Pasta Salad with Bacon and Cheddar
Savor the perfect balance of smoky, tangy, and creamy flavors with this Grilled Chicken Pasta Salad with Bacon and Cheddar! This hearty yet refreshing dish combines tender grilled chicken seasoned with garlic and smoked paprika, al dente rotini pasta, crispy bacon, and sharp cheddar cheese for a crowd-pleasing meal. Juicy cherry tomatoes, diced red onion, and fresh parsley add vibrant color and crunch, while a luscious dressing of mayonnaise, sour cream, and Dijon mustard ties everything together. Perfect for summer barbecues, meal prep, or potlucks, this easy-to-make pasta salad is served chilled for ultimate flavor in every bite. Whether you're entertaining or looking for a satisfying dinner, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 12 ounces rotini pasta
- 6 slices bacon
- 1 cup sharp cheddar cheese, shredded
- 1.5 cups cherry tomatoes, halved
- 1 small red onion, finely diced
- 0.25 cup fresh parsley, chopped
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
Instructions
Preheat your grill to medium-high heat.
Brush both sides of the chicken breasts with 1 tablespoon of olive oil and season them with garlic powder, smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing into thin strips.
While the chicken cooks, bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions. Drain the pasta, rinse under cold water, and set aside.
In a skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and then crumble into bite-sized pieces.
In a large mixing bowl, combine the cooked pasta, grilled chicken slices, crumbled bacon, shredded cheddar cheese, cherry tomatoes, diced red onion, and chopped parsley.
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white vinegar, the remaining 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to create the dressing.
Pour the dressing over the pasta mixture and toss thoroughly to coat all ingredients evenly.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
