Best Balsamic Chicken Pasta Salad Recipes

BALSAMIC CHICKEN PASTA SALAD

Balsamic Chicken Pasta Salad image

I love all the colors and flavors of this quick and easy dish and serve it often in summer, to the delight of my guests! You can't beat the combination of Gorgonzola and bacon. Leftover grilled shrimp makes a tasty substitute for chicken. -Terry McCarty, Oro Grande, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3 cups uncooked bow tie pasta
4 cups cubed cooked chicken breast
2 cups chopped tomatoes
1/2 cup chopped red onion
4 bacon strips, cooked and crumbled
1/4 cup crumbled Gorgonzola cheese
1/2 cup olive oil
1/4 cup minced fresh basil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 408 calories, Fat 20g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 323mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

CHICKEN AND VEGETABLE PASTA SALAD WITH BALSAMIC VINAIGRETTE RECIPE - (4.4/5)

Chicken And Vegetable Pasta Salad With Balsamic Vinaigrette Recipe - (4.4/5) image

Provided by dkanon

Number Of Ingredients 13

Ingredients

1 cup olive oil
1/2 cup white balsamic or white vinegar
2 tablespoons McCormick® Perfect Pinch® Basil & Garlic
seasoning
3/4 teaspoon salt
1 pound boneless skinless chicken breast, halves
8 ounces penne pasta, cooked and drained
1/4 cup toasted pine nuts
1/4 cup McCormick® Bac'n Pieces™ Bacon Flavored Bits
1/2 cup broccoli florets
1/2 cup bell pepper, strips
1/2 cup cherry tomatoes
1/2 cup red onion, slices

Steps:

Mix oil, vinegar, Seasoning and salt in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.