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!
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
- 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
FOR THE DRESSING:
- 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