Balsamic Strawberry Pasta Salad (Printable Version)
Strawberries, spinach, pasta, chicken, and feta tossed with balsamic vinaigrette for a fresh, zesty meal.
# Ingredients:
→ Pasta Salad
01 -
1 pint (approximately 300 g) strawberries, hulled and sliced
02 -
2 cups (about 60 g) spinach leaves, roughly chopped
03 -
225 g small pasta, cooked according to package instructions
04 -
1 cup (approximately 130 g) cooked chicken breast, diced
05 -
60 g toasted walnuts
06 -
115 g crumbled Feta cheese
07 -
Salt and freshly ground black pepper, to taste
08 -
Balsamic glaze, for drizzling (optional)
09 -
Fresh basil, for garnish (optional)
→ Strawberry Balsamic Vinaigrette
10 -
½ pint (approximately 150 g) strawberries, hulled and halved
11 -
2 tablespoons (30 ml) balsamic vinegar
12 -
120 ml olive oil
13 -
1 tablespoon (15 ml) honey, or more to taste
14 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Combine hulled and halved strawberries, balsamic vinegar, and olive oil in a blender or food processor. Blend until smooth, then season with honey, salt, and pepper to taste. Store chilled in a tightly sealed container until needed.
02 -
Place sliced strawberries, chopped spinach, cooked pasta, crumbled Feta cheese, diced chicken, and toasted walnuts in a large mixing bowl.
03 -
Pour the prepared strawberry vinaigrette over the salad ingredients and toss gently to evenly coat.
04 -
Garnish with fresh basil and drizzle with balsamic glaze if desired. Serve chilled.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to three days.