Balsamic Glazed Chicken and Vegetable Pasta Salad

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Embark on a culinary journey with our Balsamic Glazed Chicken and Vegetable Pasta Salad a delectable symphony of flavors and textures that marries succulent grilled chicken with vibrant vegetables and a luscious balsamic glaze. This pasta salad is a celebration of wholesome goodness, transforming ordinary ingredients into a mouthwatering masterpiece.

At the heart of this dish is the perfectly grilled chicken, seasoned to perfection and sliced into tender strips. This protein powerhouse shares the spotlight with a colorful medley of cherry tomatoes, red and yellow bell peppers, zucchini, red onion, and black olives. Each ingredient adds its unique character, creating a visual and flavorful feast.

What truly elevates this salad is the Balsamic Glaze a concoction of balsamic vinegar, honey, garlic, and extra virgin olive oil. This glaze strikes a perfect balance of sweetness and tanginess, coating the salad with a luxurious sheen and infusing it with depth of flavor. As the pasta salad chills, the glaze melds with the vegetables and pasta, creating a harmonious blend that’s both refreshing and satisfying.

Perfect for a light lunch, a hearty dinner, or as a show-stopping side dish for gatherings, this Balsamic Glazed Chicken and Vegetable Pasta Salad invites you to savor the essence of a well-crafted meal. It’s a delightful exploration of textures, colors, and the joy derived from combining simple ingredients into something truly

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

12 ounces (about 350g) penne pasta
1.5 pounds (about 680g) boneless, skinless chicken breasts, grilled and sliced
2 cups cherry tomatoes, halved
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 zucchini, thinly sliced
1/2 cup red onion, thinly sliced
1/4 cup black olives, sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh basil, chopped

For the Balsamic Glaze

1/3 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
1/4 cup extra virgin olive oil
Salt and black pepper to taste

Instructions

Cook Penne Pasta: Boil salted water and cook the penne pasta according to package instructions. Drain and let it cool.
Grill Chicken: Season chicken breasts with salt, pepper, and olive oil. Grill until fully cooked, about 6-7 minutes per side. Slice into strips.
Prepare Balsamic Glaze: In a small saucepan, combine balsamic vinegar, honey, minced garlic, and simmer over low heat until slightly thickened. Remove from heat, stir in olive oil, and season with salt and black pepper.
Assemble the Salad: In a large bowl, combine cooked penne pasta, grilled chicken, cherry tomatoes, red and yellow bell peppers, zucchini, red onion, black olives, feta cheese, and fresh basil.
Drizzle with Balsamic Glaze: Pour the balsamic glaze over the salad and toss gently until all ingredients are well coated.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve: Garnish with extra basil and feta before serving. Enjoy this Balsamic Glazed Chicken and Vegetable Pasta Salad as a flavorful and satisfying meal!