- August 18, 2026
- 30 Minute Meals
BBQ Balsamic Grilled Chicken Pasta Salad
This BBQ Balsamic Grilled Chicken Pasta Salad combines juicy marinated grilled chicken with sweet peaches, charred corn, fresh vegetables, avocado, and tender tortiglioni pasta. Everything is tossed in a bright white balsamic dressing for an easy summer pasta salad that’s fresh, smoky, sweet, and savory.
If you need one dish that covers protein, veggies, and a starch at your next cookout, this is it. This BBQ balsamic grilled chicken pasta salad combines smoky, marinated grilled chicken, sweet corn, fresh peaches, and a tangy white balsamic dressing in one bowl. It’s great for serving a crowd or for nice summer meal prep, too.
Why This Recipe Works
- The BBQ balsamic marinade adds a smoky, sweet flavor to the chicken and gives it a nice caramelization when grilling.
- Tossing the warm pasta with a little dressing right after cooking helps it soak up flavor.
- Grilling the corn alongside the chicken adds a charred sweetness that adds to the dish.
- Ripe peaches and avocado are a great combination that give this pasta salad a nice, fresh, in-season summer flavor.
What You’ll Need
For the BBQ Balsamic Grilled Chicken: Chicken breast, balsamic vinegar, olive oil, BBQ sauce, honey, Dijon mustard, garlic, kosher salt, black pepper, and paprika. Boneless, skinless chicken thighs work well here too if you prefer dark meat. Any smoky BBQ sauce you already have on hand will work fine in the marinade.
For the White Balsamic Dressing: Olive oil, white balsamic vinegar, Dijon mustard, honey, garlic, salt, and black pepper. Regular balsamic vinegar can be used in a pinch, but it can be a little strong for using as a dressing base.
For the Pasta Salad: Short-cut pasta, fresh corn, peaches, cherry tomatoes, cucumber, red onion, green onions, avocado, and fresh basil. Any short cut pasta like penne, rotini, or shells will work if tortiglioni is not available.
How to Make BBQ Balsamic Grilled Chicken Pasta Salad
Marinate the Chicken
In a bowl, whisk together the balsamic vinegar, olive oil, BBQ sauce, honey, Dijon mustard, garlic, salt, pepper, and paprika. Reserve about 1/4 cup of this marinade in a separate container for brushing onto the chicken while it grills. Place the chicken in the remaining marinade, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Make the White Balsamic Dressing
Whisk together the olive oil, white balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until the dressing is smooth and emulsified. Taste and adjust the salt or vinegar as needed. Set aside.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the tortiglioni according to the package directions until al dente. Drain and rinse briefly under cool water to stop the cooking process and make sure it’s dry before building your pasta salad to reduce sogginess. While the pasta is still slightly warm, toss it with a few tablespoons of the white balsamic dressing to increase the flavor and prevent the noodles from sticking. Set aside to cool.
Grill the Chicken and Corn
Preheat the grill for medium-high heat, about 400 to 450°F. Lightly oil the corn. Remove the chicken from the marinade and discard any excess marinade that touched the raw chicken. Grill the chicken for about 5 to 7 minutes per side, brushing occasionally with the reserved extra marinade. Cook until the thickest part of the chicken reaches 165°F. Grill the corn alongside the chicken, rotating every few minutes, until tender and lightly charred, about 8 to 10 minutes. Let the chicken rest for 5 to 10 minutes before slicing or chopping. Once the corn has cooled, slice it off the cob and set it aside.
Assemble the Pasta Salad
To the cooked pasta, add the grilled corn, peaches, cherry tomatoes, cucumber, red onion, and green onions. Pour in enough white balsamic dressing to coat the pasta and vegetables well, then toss. Gently fold in the avocado and fresh basil just before serving (this helps limit browning and prevents both from oxidizing). Taste and season with additional salt and pepper as needed. Top with the sliced BBQ balsamic grilled chicken and serve.
Tips and Variations
- Make ahead: The pasta, chicken, grilled corn, vegetables, and dressing can all be made ahead of time. Wait to add the avocado and basil until shortly before serving to preserve freshness.
- Dressing the pasta in two stages: Tossing the pasta with a small amount of dressing while it is still warm helps it absorb flavor from the inside instead of relying only on dressing added at the end.
- Choosing peaches: Use peaches that are ripe but still firm, so they hold their shape when tossed with the pasta instead of turning mushy.
- Serving temperature: This pasta salad tastes best served cool or at a lightly chilled room temperature rather than straight out of the fridge ice cold.
- Protein swap: Grilled shrimp or pork tenderloin can stand in for the chicken if you want to switch things up.
What to Pair With
This pasta salad is filling enough to be a main dish on its own, but it also works well alongside other cookout favorites. Serve it with smoked corn on the cob, my kale Caesar salad, or garlic bread focaccia for a full spread. It also pairs nicely with grilled sausages or burgers if you want to round out a bigger BBQ menu.
Frequently Asked Questions
Yes. Cook the pasta, grill the chicken and corn, and make the dressing up to a day ahead. Store everything separately and combine it with the avocado and basil right before serving.
Tortiglioni holds the dressing well because of its ridges and hollow center, but any short cut pasta like penne, rotini, or shells will work.
Yes. Bake the marinated chicken at 400°F for about 20 to 25 minutes, or until it reaches 165°F, and char the corn under the broiler for a few minutes on each side.
It will keep in an airtight container for up to 3 days. The avocado may brown slightly, so add fresh avocado to leftovers if you want it to look its best.
No. The paprika adds a smoky flavor rather than heat. Add a pinch of cayenne or red pepper flakes to the marinade if you want some spice.
More Recipes To Try
BBQ Balsamic Grilled Chicken Pasta Salad
Ingredients
BBQ Balsamic Grilled Chicken
- 1.5 lbs. Chicken Breast
- 1/3 cup Balsamic Vinegar
- 1/3 cup BBQ Sauce
- 1/4 cup Olive Oil
- 2 tbsp Honey
- 1 tbsp Dijon Mustard
- 2 Garlic Cloves minced
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
White Balsamic Dressing
- 1/3 Olive Oil
- 1/4 White Balsamic Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 1 Garlic Clove minced
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Pasta Salad
- 12 oz Tortiglioni Pasta or other short cut pasta
- 2 ears Fresh Corn
- 2 medium Peaches halved and diced
- 1.5 cups Cherry Tomatoes hlaved
- 1.5 cups Cucumber sliced
- 1/3 cup Red Onion diced small
- 4 Green Onions thinly sliced
- 1 Avocado diced
- 1/2 cup Fresh Basil roughly chopped
Instructions
Marinate the chicken
- In a bowl, whisk together the balsamic vinegar, olive oil, BBQ sauce, brown sugar, Dijon mustard, garlic, salt, pepper, and smoked paprika.
- Before adding the chicken, reserve about 1/4 cup of the marinade in a separate container for brushing onto the chicken while grilling.
- Place the chicken in the remaining marinade, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Make the white balsamic dressing
- Whisk together the olive oil, white balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until emulsified. Taste and adjust the salt or vinegar as needed. Set aside.
Cook the pasta
- Bring a large pot of generously salted water to a boil. Cook the tortiglioni according to the package directions until al dente.
- Drain and rinse briefly under cool water to stop the cooking process. Drain thoroughly and transfer to a large mixing bowl.
- Toss the pasta with a few tablespoons of the white balsamic dressing while it is still slightly warm. Set aside to cool.
Grill the chicken and corn
- Preheat the grill for medium-high direct heat, about 400–450°F.
- Lightly oil the corn. Remove the chicken from the marinade and discard the marinade that was in contact with the raw chicken.
- Grill the chicken for about 5–7 minutes per side, depending on thickness, brushing occasionally with the reserved clean marinade. Cook until the thickest portion reaches 165°F.
- Grill the corn alongside the chicken, rotating every few minutes, until tender and lightly charred, about 8–10 minutes.
- Let the chicken rest for 5–10 minutes before slicing or chopping. Let the corn cool slightly, then cut the kernels from the cob.
Assemble the pasta salad
- Add the grilled corn, peaches, cherry tomatoes, cucumber, red onion, and green onions to the cooled pasta.
- Pour in enough white balsamic dressing to generously coat the pasta and vegetables and toss well.
- Gently fold in the avocado and fresh basil just before serving. Taste and season with additional salt and black pepper as needed.
- Top with the sliced BBQ balsamic grilled chicken and serve.