Balsamic Chicken Pasta Salad

Balsamic Chicken Pasta Salad

Description

Tender pasta, chicken, smoky bacon, tomatoes, basil, and creamy Gorgonzola come together in a savory 25 Star Dark Balsamic and Arbequina vinaigrette. Dressing the pasta while it is still warm builds flavor into every bite, while a fresh balsamic finish keeps this hearty pasta salad bright and balanced.

Ingredients

12 ounces cavatappi, rotini, or other short ridged pasta
2 cups cooked chicken breast, cut into bite-size pieces
1½ cups cherry or grape tomatoes, halved
⅓ cup finely diced red onion
6 slices bacon, cooked crisp and crumbled
½ cup crumbled Gorgonzola cheese
⅓ cup chopped or torn fresh basil
¼ cup finely grated Parmesan cheese

⅓ cup Arbequina Extra Virgin Olive Oil
¼ cup 25 Star Dark Balsamic, divided
2 teaspoons Dijon mustard
1 small garlic clove, finely grated or minced
½ teaspoon kosher salt, plus more for the pasta water and to taste
¼ teaspoon freshly ground black pepper

Instructions

• Bring a large pot of generously salted water to a boil. Cook the pasta until tender but still pleasantly firm. For pasta salad, avoid leaving the pasta aggressively al dente, since chilled pasta firms as it cools.

• While the pasta cooks, whisk together the Arbequina Extra Virgin Olive Oil, 3 tablespoons 25 Star Dark Balsamic, Dijon mustard, garlic, ½ teaspoon salt, and black pepper.

• Drain the pasta well without rinsing. Transfer it immediately to a large mixing bowl while still warm.

• Add about two-thirds of the vinaigrette to the warm pasta and toss thoroughly. Spread the dressed pasta loosely in the bowl or on a rimmed baking sheet and let it cool for about 10–15 minutes, tossing once or twice so it cools evenly without becoming sticky.

• When the pasta is barely warm or at room temperature, return it to the bowl if needed. Add the chicken, tomatoes, red onion, bacon, Gorgonzola, and basil.

• Add the remaining vinaigrette and toss gently until everything is evenly distributed. Taste and adjust salt and pepper if needed.

• Transfer to a serving bowl or shallow platter. Finish with the Parmesan and remaining 1 tablespoon 25 Star Dark Balsamic just before serving.

Chef’s Tip

Dress the pasta while it is warm, but add the chicken, cheese, tomatoes, bacon, and basil after the pasta has cooled. The warm noodles absorb vinaigrette more effectively, while waiting on the mix-ins protects the basil and tomatoes and keeps the Gorgonzola distinct instead of melting into the dressing.

Flavor Variations

• Fig Dark Balsamic can replace 25 Star Dark Balsamic for a deeper, richer fruit character that pairs especially well with Gorgonzola and smoky bacon.
• Raspberry Dark Balsamic can replace 25 Star Dark Balsamic for a brighter, more tart fruit profile that cuts beautifully through the bacon, Gorgonzola, and Parmesan.
• Blackberry Dark Balsamic can replace 25 Star Dark Balsamic for a deeper berry-forward version that complements the savory chicken and tangy cheese.
• Replace Gorgonzola with goat cheese or feta for a milder, tangier cheese profile.
• Add baby spinach, chopped cucumber, roasted red peppers, or toasted walnuts for additional freshness and texture.

Pairings

Serve with grilled vegetables, crusty bread, fresh fruit, or a simple green salad. Because the pasta salad already includes chicken and bacon, it works especially well as a complete lunch, picnic dish, or casual summer dinner.

Recipe Notes

Cavatappi or rotini works especially well here because the ridges and curves hold vinaigrette, cheese, and smaller ingredients throughout the salad.

25 Star Dark Balsamic already provides sweetness along with acidity, while the bacon, Gorgonzola, tomatoes, and Parmesan bring plenty of richness, so the vinaigrette stays savory and balanced without additional sweetener.

The 25 Star Dark Balsamic is divided intentionally. Three tablespoons season the vinaigrette that goes into the warm pasta, while the final tablespoon is added fresh at serving so the balsamic remains clearly present after the pasta has absorbed the initial dressing.

If making the salad ahead, refrigerate it promptly in a covered container. Before serving, toss gently and refresh with a small splash of Arbequina and 25 Star Dark Balsamic if the pasta has absorbed additional dressing while chilled.

Because this salad contains cooked chicken, bacon, and cheese, keep it refrigerated until close to serving time. Do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F.

Bring This Recipe to Life

25 Star Dark Balsamic

Arbequina Extra Virgin Olive Oil

Fig Dark Balsamic

Raspberry Dark Balsamic

Blackberry Dark Balsamic