Balsamic Chicken Pasta Salad

Description

This balsamic chicken pasta salad is built in layers so the flavor actually holds. Warm pasta absorbs a rich 25-Star Dark Balsamic vinaigrette first, then chicken, bacon, tomatoes, basil, and Gorgonzola bring savory, creamy, tangy contrast. Finished with Parmesan and a light final drizzle of balsamic, this is how pasta salad becomes a real meal.

Recipe Overview

Servings: 6–8
Prep Time: 25 minutes
Cook Time: 10 minutes

Ingredients

12 ounces bow tie pasta
2 cups cooked chicken breast, cubed
1 cup cherry tomatoes, halved
1/3 cup finely diced red onion
6 slices bacon, cooked and crumbled
1/2 cup crumbled Gorgonzola cheese
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese

1/3 cup Arbequina Extra Virgin Olive Oil
1/4 cup 25-Star Dark Classic Balsamic Vinegar
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

• Cook pasta according to package directions until just al dente. Drain and rinse briefly with cool water, leaving pasta slightly warm.

• In a small bowl, whisk together olive oil, dark balsamic, Dijon, brown sugar, garlic, salt, and pepper until fully combined.

• Place warm pasta into a large bowl and immediately add about two-thirds of the dressing. Toss well and allow the pasta to absorb the flavor as it cools.

• Add chicken, tomatoes, red onion, bacon, Gorgonzola, and basil. Toss gently to combine.

• Add remaining dressing and toss again until evenly coated.

• Finish with Parmesan and a light drizzle of additional balsamic just before serving.

Chef’s Tip

Dressing the pasta while it is still slightly warm is the key move. This allows the balsamic to absorb into the pasta instead of sitting on the surface, creating a deeper, more balanced flavor throughout.

Flavor Variations

• Use Fig Dark Balsamic for a deeper, richer sweetness
• Try Blackberry Dark Balsamic for a subtle fruit-forward finish
• Swap Gorgonzola for feta or goat cheese for a milder profile
• Add spinach, cucumber, or roasted red peppers for extra freshness

Pairings

Serve with grilled vegetables, crusty bread, or a light green salad. Works equally well as a main dish or a standout side for gatherings and cookouts.

Recipe Notes

Best served the same day. If making ahead, refrigerate and allow to sit at room temperature before serving. Refresh with a splash of balsamic and olive oil if needed.