Chicken Berry Pasta Salad with Strawberry Balsamic Vinaigrette

Chicken Berry Pasta Salad is a sweet and savory summer dish drizzled with fresh Strawberry Balsamic Vinaigrette. And with its red, white, & blue color scheme, it's the perfect recipe for 4th of July picnics, potlucks, and BBQs!
Course Salad
Cuisine American
Keyword berry chicken salad
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 to 6 servings of pasta salad; 1 1/2 cups vinaigrette
Calories 592kcal
Author Samantha at Five Heart Home


  • 8 ounces farfalle bowtie pasta (OR your favorite shape of pasta)
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large chicken breasts boneless, skinless
  • 1 cup quartered strawberries
  • 1 cup blueberries
  • 4 ounces crumbled feta cheese


  • 1 small clove garlic
  • 2 teaspoons fresh thyme leaves or heaping 1/2 teaspoon dried thyme
  • 1 cup sliced strawberries
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste


  • Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool.
  • Generously season both sides of the chicken breasts with salt and pepper. Set a large saucepan over medium-high heat. Add butter and olive oil and swirl pan to coat. Cook chicken breasts until deep golden brown on the underside, about 5 to 8 minutes. Flip chicken and cook until the second side is browned and the chicken is cooked through, another 5 to 8 minutes. Set aside on a cutting board to cool.
  • Make the dressing by placing garlic and thyme in a small food processor; pulse until finely minced. Add sliced strawberries, balsamic vinegar, water, Dijon, salt, and pepper. Process until very smooth. Adjust seasonings, to taste; set aside.
  • Transfer the cooled pasta to a large bowl. Cube the chicken breasts and layer on top. Scatter the quartered strawberries, blueberries, and feta cheese on top. Drizzle with about 2/3 of the dressing and toss until evenly coated (reserve the remaining 1/3 of the vinaigrette to add just before serving).
  • Cover salad and refrigerate for at least 4 hours. Remove from the refrigerator and stir in remaining vinaigrette (to taste).


Calories: 592kcal | Carbohydrates: 59g | Protein: 37g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 675mg | Potassium: 725mg | Fiber: 4g | Sugar: 13g | Vitamin A: 395IU | Vitamin C: 49.1mg | Calcium: 179mg | Iron: 2.1mg