Grilled Chicken Peach Pasta Salad
This vibrant and colorful Grilled Chicken Peach Pasta Salad is a delicious, healthy, and visually stunning dish that combines savory, sweet, and tangy flavors. Perfect for summer meals, potlucks, or weeknight dinners, it features juicy grilled chicken, ripe peaches, pasta, arugula, cherry tomatoes, and a light vinaigrette.
Total Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6
Ingredients
For the Salad:
2 boneless, skinless chicken breasts
2 cups rotini pasta (or any short pasta like fusilli, penne)
2 cups baby arugula
2 medium ripe peaches, sliced
1 cup cherry tomatoes, halved
4–6 slices prosciutto (optional), torn into bite-size pieces
1 tablespoon olive oil (for grilling the chicken)
Salt & black pepper, to taste
For the Dressing:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey (or maple syrup)
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt & black pepper to taste
Instructions
1. Cook the Pasta
Bring a pot of salted water to a boil.
Add pasta and cook according to package directions until al dente.
Drain, rinse with cold water, and set aside.
2. Grill the Chicken
Season chicken breasts with salt and pepper.
Heat olive oil in a grill pan or skillet over medium-high heat.
Grill chicken for 6–8 minutes per side or until internal temperature reaches 165°F (74°C).
Let rest 5 minutes, then slice thinly.
3. Prepare the Dressing
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper.
Taste and adjust seasoning if needed.
4. Assemble the Salad
In a large salad bowl, combine cooked pasta, arugula, peach slices, cherry tomatoes, and prosciutto (if using).
Add sliced grilled chicken.
Drizzle with the dressing and toss gently to combine.
5. Serve
Garnish with freshly cracked black pepper or crumbled feta/goat cheese if desired.
Serve chilled or at room temperature.
Tips for Success
Peaches: Use ripe but firm peaches to avoid mushiness.
Chicken: Let it rest after grilling to keep juices in.
Dressing: Can be made a day ahead for deeper flavor.
Chill: Letting the salad sit for 30 minutes before serving lets flavors meld.
Pasta: Don’t overcook; al dente texture holds better in salads.
Balance: If your peaches are very sweet, add a splash of lemon juice for acidity.
Variations
Protein Options:
Substitute grilled shrimp, salmon, or tofu for the chicken.
Use leftover rotisserie chicken for a quicker version.
Cheese Add-ins:
Crumbled feta, goat cheese, or fresh mozzarella balls.
Greens Alternatives:
Swap arugula with baby spinach, kale, or mixed greens.
Fruit Alternatives:
Use nectarines, mango, or even berries for a unique twist.
Crunch:
Add toasted almonds, pine nuts, or pecans for texture.
Q&A
Q: Can I make this pasta salad ahead of time?
A: Yes! Assemble all ingredients except the arugula and dressing. Add them just before serving to keep everything fresh and crisp.
Q: Can I use canned peaches?
A: Fresh is best for flavor and texture, but canned (in juice, not syrup) can work in a pinch—just pat them dry before using.
Q: Is this salad gluten-free?
A: Use gluten-free pasta to make it entirely gluten-free.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. It may get a bit soggy, so freshen it up with extra arugula and a splash of dressing.
Nutrition Information (Per Serving, approx.)
Calories: 450–550 kcal
Protein: 32g
Carbs: 35g
Fat: 24g
Fiber: 4g
Sugar: 9g
Note: Nutrition varies depending on cheese, dressing quantity, and protein swaps.
Conclusion
This Grilled Chicken Peach Pasta Salad is a flavor-packed, nutritious, and colorful meal that brings together sweet summer peaches, hearty grilled chicken, and fresh greens—all tossed in a zesty homemade dressing. It’s a great make-ahead dish that shines on picnics, at BBQs, or on busy weeknights. Whether you’re keeping it classic or mixing in your favorite variations, this salad is sure to become a seasonal favorite!