Best 3 Balsamic Pasta Salad Recipes

When it comes to preparing a light and refreshing dish, the balsamic pasta salad stands out. Originating from the culinary traditions of Italy, it is a delightful combination of flavors that can easily become a favorite. With its vibrant colors and tantalizing aromas, this salad offers a harmonious blend of textures that are sure to captivate your senses. The tangy balsamic vinaigrette dressing, infused with herbs, garlic, and a hint of sweetness, perfectly complements the tender and flavorful pasta. Loaded with an array of fresh vegetables, such as crisp bell peppers, juicy tomatoes, and crunchy cucumbers, this salad provides a satisfying crunch and an explosion of nutrients. Topped with delicate greens, such as arugula or basil, the balsamic pasta salad is a symphony of flavors that is both visually appealing and exceptionally delicious.

Let's cook with our recipes!

BALSAMIC CHICKEN PASTA SALAD

Balsamic Chicken Pasta Salad image

I love all the colors and flavors of this quick and easy dish and serve it often in summer, to the delight of my guests! You can't beat the combination of Gorgonzola and bacon. Leftover grilled shrimp makes a tasty substitute for chicken. -Terry McCarty, Oro Grande, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3 cups uncooked bow tie pasta
4 cups cubed cooked chicken breast
2 cups chopped tomatoes
1/2 cup chopped red onion
4 bacon strips, cooked and crumbled
1/4 cup crumbled Gorgonzola cheese
1/2 cup olive oil
1/4 cup minced fresh basil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 408 calories, Fat 20g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 323mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

PASTA SALAD WITH ROASTED RED PEPPERS AND BASIL WITH WHITE BALSAMIC DRESSING

Pasta Salad with Roasted Red Peppers and Basil with White Balsamic Dressing image

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 teaspoons country-style grainy mustard
1 pound cooked ditalini pasta
1/2 cup diced roasted red peppers (from water-packed jar)
1/4 cup chopped fresh basil leaves
Salt and ground black pepper
2 cups small mozzarella balls

Steps:

In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.

TANGY BALSAMIC PASTA SALAD

TANGY BALSAMIC PASTA SALAD image

Categories Olive Pasta No-Cook Vegetarian

Yield GENEROUSLY SERVES 6.

Number Of Ingredients 11

Ingredients

16 OZ. SMALL PASTA SHELLS, COOKED AND DRAINED
1-1/2 CUPS CRUMBLED FETA CHEESE
1-1/2 CUPS ROASTED RED PEPPERS
1-1/2 CUPS OF ALMOND-STUFFED LARGE GREEN OLIVES ("ORO VERDE")
1 SMALL RED ONION, DICED
3/4 CUP DARK BALSAMIC VINEGAR
1/2 CUP OLIVE OIL
1 t. BASIL
1 t. OREGANO
1 GARLIC CLOVE, CRUSHED
1/2 t. FRESHLY GROUND BLACK PEPPER

Steps:

COOK AND DRAIN PASTA; RINSE UNDER COOL WATER FOR ABOUT 3 MINUTES. SET ASIDE. IN A SMALL BOWL,COMBINE VINEGAR,OIL,BASIL,OREGANO,GARLICAND PEPPER; MIX VIGOROUSLY WITH A WIRE WHISK. DICE RED ONION. CHOP ROASTED RED PEPPERS INTO BITE SIZED PIECES. POUR DRESSING MIXTURE OVER PASTA AND TOSS THOUROUGHLY. STIR IN ONION, PEPPERS, FETA, AND OLIVES. CHILL SALAD FOR ABOUT 2 HOURS BEFORE SERVING IN ORDER TO OBTAIN MAXIMUM FLAVOR!

Tips:

Use a variety of pasta shapes and sizes. This will add visual interest and texture to your salad.
Don't overcook the pasta. Al dente pasta is the best choice for pasta salad because it will hold its shape and won't become mushy.
Rinse the pasta with cold water after cooking. This will stop the cooking process and help to prevent the pasta from sticking together.
Use a flavorful dressing. A good balsamic vinaigrette is a classic choice, but you can also use other dressings, such as pesto, olive oil and lemon juice, or a creamy dressing made with mayonnaise or yogurt.
Add a variety of vegetables and other ingredients. This will make your salad more colorful and nutritious. Some good options include tomatoes, cucumbers, bell peppers, olives, artichoke hearts, and grilled chicken or shrimp.
Don't be afraid to experiment. There are many different ways to make a balsamic pasta salad. So get creative and have fun with it!

Conclusion:

Balsamic pasta salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's also a great way to use up leftover pasta. So next time you're looking for a quick and easy meal, give balsamic pasta salad a try!

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