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Balsamic Chicken Pasta Salad Recipe

Balsamic Chicken Pasta Salad Recipe

I love all the colors and flavors of this quick and easy dish and serve it often in summer. Everyone loves it! Leftover grilled shrimp makes a tasty substitution. —Terry McCarty, Oro Grande, California
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings

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

Directions

  • 1. 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.
  • 2. 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. Yield: 8 servings.

Nutritional Facts

1-1/3 cups equals 408 calories, 20 g fat (5 g saturated fat), 65 mg cholesterol, 323 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein.

Reviews for Balsamic Chicken Pasta Salad

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MY REVIEW
Reviewed Oct. 23, 2015

"This was fabulous! Will definitely be making this again and again. I will say, it was better warm than cold."

MY REVIEW
Reviewed Aug. 16, 2015

"very good light refreshing summer salad.. we enjoyed it!"

MY REVIEW
Reviewed Jul. 10, 2015

"Do you use the mini bow tie or the regular size? I tried the regular and they seemed a little too large. The salad was delicious and very definite one for a summer dish. Everyone liked it."

MY REVIEW
Reviewed Jul. 29, 2013

"This recipe was light and great for a warm summer night as the main meal."

MY REVIEW
Reviewed Jul. 22, 2013

"We loved this pasta salad! My husband raved about it even though he isn't a huge fan of gorgonzola. He requested I make extra next time so he can bring it to work for lunch!"

MY REVIEW
Reviewed Jul. 9, 2013

"This was delightful! I swapped and doubled feta for Gorgonzola, and threw in some sugar snap peas from the garden which was a great addition. This recipe's a keeper."

MY REVIEW
Reviewed Jul. 7, 2013

"This is delicious! It is quick and easy, and my family loves it! I love to make it ahead and bring it to the lake for that first dinner after we arrive and get settled. Simple and Delicious!"

MY REVIEW
Reviewed Jul. 6, 2013

"5 Star Rating and then some... everyone at my party loved it. I would highly recommend this dish. You won't be disappointed."

MY REVIEW
Reviewed Jul. 4, 2013

"Simply delicious, made as per recipe, nice combination of flavors. Not for those that dislike the taste of gorgonzola or blue cheese"

MY REVIEW
Reviewed Jul. 2, 2013

"Just finished making this and it tastes really good, and I'll definitely make it again. Next time I'll probably use less dressing and I'm going to add some sliced olives to this when I serve it this time. Very good though!"

MY REVIEW
Reviewed Jul. 1, 2013

"Delicious!!! My end product looked much more brown than pictured due to the balsamic vinegar, but the taste was wonderful. You do need to like the taste of gorgonzola or blue cheese to start with."

MY REVIEW
Reviewed Jul. 1, 2013

"The dressing was very bland and too sweet. I ended up draining off as much as I could and added a little homemade Italian dressing. Made all the difference in the world! I also used tri-color spiral pasta vs the bowtie pasta. I liked the combination of veggies, although I subst. a combination of radishes and green onions for the red onion because I didn't have any. I would make this again, but not exactly as written. As I said before, the dressing almost ruined the otherwise wonderful combination of pasta and veggies. Luckily my dressing counteracted the sweet remnant from the recipe's dressing."

MY REVIEW
Reviewed Sep. 10, 2012

"Good flavor. I used bleu cheese crumbles since it was on sale and therefore $2 cheaper than the Gorgonzola; served it separately since some family members don't like it. Reduced olive oil to 1/8 cup and increased basil a bit. I personally think the bleu cheese makes it, but I know for some it ruins the salad."

MY REVIEW
Reviewed Sep. 5, 2012

"This is a unique salad that I find people either love or hate. Hard to find gorgonzola cheese at times so we use blue cheese crumbles."

MY REVIEW
Reviewed Sep. 4, 2012

"This recipe is a keeper. The flavor is very different than in most pasta salads. I did use 1/2 feta and 1/2 blue cheese in place of the gorgonzola."

MY REVIEW
Reviewed Sep. 4, 2012

"I did use shrimp and everyone liked it for a Labor Day cookout."

MY REVIEW
Reviewed Sep. 2, 2012

"Great Recipe...I altered it just a tad...I put one tablespoon of brown sugar, and added toasted pecans to the salad. Gorgonzola and pecans go well together! Great recipe... definitely a winner!!"

MY REVIEW
Reviewed Sep. 1, 2012

"I thought this recipe looked familiar. I made it a year or so ago and it is great! I used less garlic and brown sugar. I also added frozen green peas for a little color. Great!"

MY REVIEW
Reviewed Sep. 1, 2012

"Tasty and light. Perfect for lunch or dinner on a hot day. I substituted fresh shrimp for chicken, otherwise made it according to the recipe and wouldn't change anything else. We got 5 servings from this recipe. People do go back for seconds."

MY REVIEW
Reviewed Aug. 31, 2012

"I don't like Gorgonzola cheese, I plan on using some other cheese, maybe little chunks of mozzerlla."

MY REVIEW
Reviewed Aug. 31, 2012

"As one review notes, Gorgonzola can be a bit strong for some tastes. Love it personally, but I'll do 50-50 with Feta. Lightly blanched veggies also 'perk up' this dish."

MY REVIEW
Reviewed Sep. 16, 2011

"Too much of a gorgonzola flavor for me. Gorgonzola is hit or miss for me, and this has a strong flavor of it. I would try this recipe again using feta cheese. I liked the previous reviewer's idea of adding some other vegetables, so that may also be an addition for next time."

MY REVIEW
Reviewed Jul. 28, 2011

"This salad is amazingly awesome!! The brown sugar in the dressing adds a whole new dimension...so good. I added sliced zucchini and yellow squash to the chicken that I sauteed and also some Italian seasoning, salt,pepper and a splash of worchestshire sauce to the pan to liven up the chicken. I added a few chopped calamata olives also to use them up!! I make a very similar dressing or marinade for sliced tomatoes but this ROCKS!!"

MY REVIEW
Reviewed Feb. 22, 2011

"Made this as written added peas as well,next time i will put more grape tomatoes and proably leave out the cheese. Really like the dressing! thanks for sharing!"

MY REVIEW
Reviewed Nov. 4, 2010

"Made this salad for Thanksgiving supper and got very good reviews and many asked for the recipe."

MY REVIEW
Reviewed Aug. 2, 2010

"This salad was great! Made it on a hot day for lunch, very yummy and easy! I varied the ingredients slightly to what I had on hand, and the dressing was delicious!!"

MY REVIEW
Reviewed Aug. 2, 2010

"Highly disappointing. The flavor of did not live up to all of the yummy ingredients it uses. It was bland, surprisingly. It makes ALOT, so I felt like I couldn't waste it by throwing it out, so I found myself doctoring it up everytime I'd serve up a bowl to try to improve the flavor. Not worth the effort."

MY REVIEW
Reviewed Jul. 25, 2010

"I liked the pasta a lot better without the dressing. It was too strong. If I make it again I will not use very little or no dressing."

MY REVIEW
Reviewed Jul. 22, 2010

"This recipe really makes a large amount. I used grape tomatoes but really didn't like them in the salad. Next time I will try using Green Peas instead--as someone else suggested. Instead of using Balsamic vinegar and the olive oil, I substituted 1/2 cup of White Balsamic Vinagrette salad dressing."

MY REVIEW
Reviewed Jul. 21, 2010

"My husband & I like this recipe. I would recommend it be fixed as written & then decide to leave something out. Everything together makes a great combination even if you don't like an ingredient. We don't like Gorgonola cheese ourselves, but I defy anyone to be able to say they can taste anything more than a hint of it in this recipe. I never tell my husband what's in anything new until I know if he likes it first."

MY REVIEW
Reviewed Jul. 20, 2010

"This sounds great, but is there another cheese to substitute for the gorgonzola/feta? We're not too crazy about either."

MY REVIEW
Reviewed Jul. 2, 2010

"This salad is a staple at all our family gatherings. Everyone loves it! The complex flavors blend beautifully after refrigerating for a couple of hours. I use rotisserie chicken and Barilla Plus bowtie pasta (for the omega 3's). I've also used orzo, since it was what I had on hand. Excellent recipe!"

MY REVIEW
Reviewed Jun. 29, 2010

"This recipe was ABSOLUTELY DELICIOUS! My husband and I really enjoyed this fantastic salad. I will definitely make this again."

MY REVIEW
Reviewed Apr. 26, 2010

"Wow! This is wonderful!!!! My husband is a man of few words (and even less about food), but after eating a few bites, he leaned over and said, "You can make this again". Now, that's a compliment."

MY REVIEW
Reviewed Apr. 26, 2010

"Although we enjoyed this, we thought the dressing was slightly too sweet for our tastes...will cut the brown sugar down next time I make it. Used Feta instead of Gargonzola because I had Feta on hand...worked well."

MY REVIEW
Reviewed Apr. 11, 2010

"This is a great recipe. Very easy to make and tastes delish! I love making this great for the summer ."

MY REVIEW
Reviewed Jan. 2, 2010

"We make this pasta weekly during the summer, but instead of tomatoes we use sweet green peas. It is so amazing! A great prepare ahead dish, so yummy :)"

MY REVIEW
Reviewed Nov. 15, 2009

"The flavors in this recipe are bright and lively. I've used other pasta varieties with equal success. I use canned chicken and more cheese. I shared this recipe at work and it is now a popular addition to many of our recipe boxes."

MY REVIEW
Reviewed Jul. 27, 2009

"This recipe is awesome! I am so thankful to the subscriber who shared it. I just can't get enough of it, and I always choose to make it when company comes for lunch, or for dinner! I also use grape tomates, b/c my husband does not like tomatoes and it makes it easier for him to pick them out. (I just cut them in half) Everyone who I serve it to asks for the recipe. It really is soooo delicious, no wonder it won $500 in the july/aug 2009 issue!"

MY REVIEW
Reviewed Jun. 17, 2009

"This is like bait and switch. I wanted to see the recipe- and I've BEEN a SUBSCRIBER for years, but it blocked me.

 
I'll know not to look here again. No
 
Margaret"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.