This easy balsamic pasta salad recipe packs a punch of flavor in a lighter package. Pasta, bacon, grilled chicken, feta cheese, and veggies are tossed with a savory, tangy balsamic dressing to create one of the most mouthwatering pasta salads you'll ever eat!
When I need a light dish for dinner or a party, this pasta salad with balsamic vinaigrette is always my go-to. I load it up with grilled chicken, bacon for a smoky kick, veggies for flavor and color, and feta for a nice tang. Then, I toss it with a balsamic vinaigrette that's much lighter than a creamy dressing but still full of flavor. It's also ready in almost no time flat!
Another great plus for this pasta salad with balsamic dressing is that it's great for meal prep! Because the dressing is oil-based and made with no cream or mayo, it's freezer-friendly, so I can make a big batch and save some for later. It's such an easy, healthy addition to meal plans, and I love that.
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Ingredients
The great thing about pasta recipes like this one is that the ingredients are so basic! It's nice when the flavors do all the work, isn't it?
Pasta Salad
- Rotini Pasta: I like the corkscrew shape of rotini. I find it grabs and holds the dressing very well.
- Diced Grilled Chicken Breast Strips: I use Springer Mountain Farms grilled chicken breast strips. They're fully cooked, which makes the recipe much faster, and they never use hormones, antibiotics, or animal by-products in their feed.
- Bacon: Diced bacon adds a nice layer of smoky, salty flavor.
- Feta: Feta adds a bold kick of salty, tangy, and slightly acidic flavor.
- Veggies: Cucumbers, pepperoncini, and cherry tomatoes add tons of color and flavor.
Balsamic Salad Dressing
- Olive Oil: I like to use a blend of olive oil and garlic olive oil for more flavor.
- Balsamic Vinegar: I use a blend of basic balsamic vinegar and strawberry balsamic vinegar to give the salad a touch of sweetness with its tang.
- Dijon Mustard: Dijon mustard adds a bit more body to the dressing and a deep mustard flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Pasta: I use gluten-free rotini, but you can use any kind of short, textured noodle you prefer. If you don't have gluten issues, feel free to use traditional wheat pasta, as well.
- Veggies: Add any of your other favorite veggies like olives, bell pepper, celery, and the like.
- Cheese: I love the tangy kick that feta adds to this dish, but if you're not a fan, fresh mozzarella chunks will work very well.
- Fresh Herbs: Try adding fresh basil, mint, parsley, thyme, or oregano to this pasta salad for even more flavor. I prefer a little basil, as I like the way it melds with the other flavors in this pasta.
- Olive Oil and Balsamic Vinegar: If you don't have or don't want to look for flavored olive oil and vinegar, feel free to use regular olive oil in equal amounts. The same goes for the balsamic vinegar.
- Make it a Side: Leave out the chicken to make a delicious side dish.
Instructions
- Boil the pasta to al dente. Then, drain it, rinse it with cold water, and set it aside.
- Mix all the balsamic dressing ingredients until well combined.
- Mix the pasta salad ingredients in a large bowl and pour the dressing over it. That's it. You're done!
Expert Tips
- For perfectly cooked al dente pasta, I recommend checking it about two minutes earlier than the package directions indicate. If it's al dente, I remove it. If not, I let it cook for another minute and check again.
- Rinse your pasta with cold water immediately to stop the cooking process and ensure your pasta stays nice and firm.
- You can serve this at room temperature, but it's so much better if you chill it overnight!
- Whisk your dressing vigorously to ensure it emulsifies. I like to use a hand mixer to do this.
Pairing Suggestions
This pasta salad can be a full meal or a side, depending on whether you're serving it for dinner or at a party.
I like to pair it with chicken sliders, chicken puff pastries, or air fryer parmesan potatoes.
FAQ
While any short, texture noodle can work for pasta salad, your three best bets are fusilli, rotini, and cavatappi. Their exaggerated nooks and crannies really hold onto the dressing.
This is a very healthy pasta salad. In fact, the only unhealthy ingredient is the bacon. Even then, I only add just enough to give a bit of extra flavor to the pasta salad.
First, use lots of water. Pasta needs plenty of room to move as it cooks. Remember to salt the water liberally, as well. After that, just follow the directions for al dente on the box. Check the pasta for doneness about two minutes before the box advises to be sure it's not overcooked.
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📖 Recipe
Balsamic Pasta Salad
Ingredients
Pasta Salad
- 12 oz rotini pasta
- 8 oz Springer Mountain Farms grilled chicken breast strips
- 20 tomatoes cherry; diced small
- 2 cucumbers mini; diced small
- 8 slices bacon diced
- 3 tablespoon pepperoncini diced
- ½ cup feta
Balsamic Vinaigrette
- ¼ cup olive oil
- 1 tablespoon garlic olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon strawberry balsamic vinegar
- 2 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoon minced garlic
Instructions
- Boil the pasta according to the directions for al dente. Then, drain, rinse with cold water, and set aside.
- Combine all the dressing ingredients in a small bowl and whisk vigorously until well combined.
- Add the pasta, feta, chicken, bacon, cucumbers, tomatoes, and pepperoncini to a large mixing bowl.
- Pour the dressing over the pasta and mix gently until combined.
- Serve immediately or chill for a few hours or overnight.
Notes
- Refrigerate this pasta salad for up to 3 days in an airtight container. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container.
- If you can't find pre-packaged grilled chicken strips, just dice up chicken breasts and cook them in a pan with a little olive oil. It still works!
- Always use a large pot and a large amount of water to cook your pasta. It gives the pasta room to cook properly and helps it hold its shape.
- Buy your feta or cheese of choice fresh from the deli if possible. You'll always get the best flavor!
- Use a gentle folding motion to mix your pasta and dressing. This helps keep the pasta intact and looking pretty.
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