Balsamic Glazed Chicken and Berry Spinach Pasta Salad

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Experience a culinary symphony with our Balsamic Glazed Chicken and Berry Spinach Pasta Salad a delightful dance of savory and sweet flavors that elevates your dining experience. In this exquisite ensemble, farfalle pasta serves as the foundation for a harmonious combination of grilled chicken strips, fresh spinach leaves, succulent strawberries, plump blueberries, thinly sliced red onion, crumbled goat cheese, and the delightful crunch of candied pecans.

What sets this pasta salad apart is the luxurious Balsamic Glaze a velvety concoction of balsamic vinegar, olive oil, honey, minced garlic, salt, and black pepper. This glaze weaves its way through the salad, creating a symphony of tastes that tantalize the palate. As you savor each bite, the savory notes of grilled chicken blend seamlessly with the sweetness of berries, while the candied pecans add a satisfying crunch.

Perfect for a refreshing lunch or a stunning side dish, this pasta salad is a testament to the art of combining contrasting flavors in a harmonious celebration of taste and texture. Immerse yourself in the exquisite medley of Balsamic Glazed Chicken and Berry Spinach Pasta Salad a feast for the senses that transforms a simple salad into a culinary masterpiece.

“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

2 cups farfalle pasta, cooked and cooled
1 lb boneless, skinless chicken breasts, grilled and sliced
2 cups fresh spinach leaves
1 cup strawberries, sliced
1/2 cup blueberries
1/4 cup red onion, thinly sliced
1/4 cup crumbled goat cheese
1/4 cup candied pecans, chopped

For the Balsamic Glaze

1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
Salt and black pepper to taste

Instructions

Cook Pasta: Cook farfalle pasta according to package instructions. Drain and let it cool.
Grill Chicken: Season chicken breasts with salt and pepper. Grill until fully cooked, then slice into strips.
Assemble Salad: In a large bowl, combine the cooled farfalle pasta, grilled chicken slices, fresh spinach leaves, sliced strawberries, blueberries, thinly sliced red onion, crumbled goat cheese, and chopped candied pecans.
Prepare Balsamic Glaze: In a small saucepan, combine balsamic vinegar, olive oil, honey, minced garlic, salt, and black pepper. Simmer over low heat until it thickens slightly.
Glaze the Salad: Pour the balsamic glaze over the salad and toss gently until all ingredients are well coated.
Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Serve chilled, and relish in the Balsamic Glazed Chicken and Berry Spinach Pasta Salad—a delightful marriage of savory and sweet, perfect for a refreshing meal.