Balsamic Chicken Pasta Salad

Balsamic Chicken Pasta Salad

The taste of Balsamic Vinegar is beyond amazing.  It just has one of those very distinct flavors and brings a lot of deliciousness to the table.  We like to use it in a lot of our recipes.  You don’t need much…just a sprinkle or six.  Joe and I came up with this fabulous dish a couple of years ago or so.  We just started throwing things together, and over time, tweaked it here and there to make it what it has become today…OUTSTANDING!!!


We love to get our olive oils and balsamic at a darling little shop just north of us in Rockford, Michigan~Old World Olive Press.  A darling little town, and very easy to get around.  One of our favorite places to visit.

I am not a huge fan of whole wheat pasta…and when I say not a huge fan, I mean not AT ALL.  I just don’t like the texture.  But, this is probably the only recipe on the planet that I can truly say I love.  This isn’t really a side dish, but a main dish.  Perfect for summertime lunches, when you’re sitting around the pool bar at Three Sheets To The Wind, having a beverage or two, floating and enjoying friendship and sunshine.  It can be made ahead, and stores for several days.  It’s not too heavy and has amazing flavor from the Balsamic and crunchiness of red and green peppers, and broccoli.  And, you can throw in any veggies you like.  Which makes it very adaptable to any palate.






Balsamic Chicken Pasta Salad
Print Recipe
Balsamic Chicken Pasta Salad
Print Recipe
  • 1 13.5 oz box whole wheat spaghetti pasta
  • 1 green pepper (chopped, seeded)
  • 1 red pepper (chopped, seeded)
  • 1 cucumber (peeled, chopped)
  • 1 tomato (chopped)
  • 1 cup feta cheese (crumbled)
  • 1 cup Kalamata Olives
  • 3 stalks broccoli (chopped into small florets)
  • 2 cups shredded chicken breast
  • 1/2 cup pine nuts (toasted)
  • 1/2 cup Balsamic Vinegar (we used aged 19 years, but any will work)
  • 1/2 cup Tuscan Herb Olive Oil (or any will work fine)
  1. Bring 4 quarts of water to rapid boil, add pasta and cook to al dente, approx. 8-10 minutes. Drain and run cold water over to cool.
  2. Meanwhile, in a small saucepan, add pine nuts and toast over low heat until fragrant and lightly toasted brown, approx. 3-5 minutes. Watch closely, they burn quickly.
  3. In small bowl, whisk balsamic vinegar and olive oil together. Set aside.
  4. In large bowl, add pasta and remaining ingredients. Add vinegar/oil and toss well to mix and coat.
  5. Serve at room temperature or refrigerated. Top with freshly ground black pepper and salt to taste.
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