Balsamic Chicken Pasta Salad Recipe
- 3 cups uncooked bow tie pasta
- 4 cups cubed cooked chicken breast
- 2 cups chopped tomatoes
- 1/2 cup chopped red onion
- 4 Jones Dairy Farm Dry-Aged 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
- 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.
1-1/3 cup: 408 calories, 20g fat (5g saturated fat), 65mg cholesterol, 323mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 28g protein.
Reviews for Balsamic Chicken Pasta Salad
"I loved everything about this salad except the amount of brown sugar in the dressing. Will cut it in half next time. I really enjoyed the tang of the balsamic vinegar and feel about half as much sugar would allow for an even balance of sweetness and tanginess. I will happily share this recipe with friends and family, as it is not the average run of the mill pasta salad! Very Good!"
"This was fabulous! Will definitely be making this again and again. I will say, it was better warm than cold."
"very good light refreshing summer salad.. we enjoyed it!"
"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."
"This recipe was light and great for a warm summer night as the main meal."
"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."
"5 Star Rating and then some... everyone at my party loved it. I would highly recommend this dish. You won't be disappointed."
"Simply delicious, made as per recipe, nice combination of flavors. Not for those that dislike the taste of gorgonzola or blue cheese"
"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!"
"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."
"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."
"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."
"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."
"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."
"I did use shrimp and everyone liked it for a Labor Day cookout."
"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!!"
"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!"
"I don't like Gorgonzola cheese, I plan on using some other cheese, maybe little chunks of mozzerlla."
"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."
"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."
"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!!"
"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!"
"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!!"
"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."
"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."
"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 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."
"This sounds great, but is there another cheese to substitute for the gorgonzola/feta? We're not too crazy about either."
"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!"
"This recipe was ABSOLUTELY DELICIOUS! My husband and I really enjoyed this fantastic salad. I will definitely make this again."
"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."
"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."
"This is a great recipe. Very easy to make and tastes delish! I love making this great for the summer ."
"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 :)"
"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!"
"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. Margaret"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.