Balsamic Chicken Pasta Salad
I love all the colors and flavors of this quick and easy dish and serve it often in summer. Everyone loves it! Leftover grilled shrimp makes a tasty substitution.
I love all the colors and flavors of this quick and easy dish and serve it often in summer. Everyone loves it! Leftover grilled shrimp makes a tasty substitution.
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 1/2 cup grated parmesan cheese
- 2 tablespoons brown sugar
- 1/2 cup red onion chopped
- 1 teaspoon garlic minced
- 1/4 cup balsamic vinegar
- 1/4 cup fresh basil minced
- 3 cups bow tie pasta uncooked
- 4 cups chicken breast cubed & cooked
- 2 cups tomatoes chopped
- 4 strips bacon cooked and crumbled
- 1/4 cup gorgonzola cheese crumbled
- Carbohydrate 33.7811680818945 g
- Cholesterol 105.430000003504 mg
- Fat 15.9160889677865 g
- Fiber 0.654462983267775 g
- Protein 29.9147604043264 g
- Saturated Fat 4.21441561266136 g
- Serving Size 1 1 Serving (225g)
- Sodium 139.637048945299 mg
- Sugar 33.1267050986267 g
- Trans Fat 1.42383333752768 g
- Calories 404 calories
Step-by-step
- 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.
Standard ingredient lists omit the critical physical interactions required when combining warm starches with acidic dressings. Farfalle pasta continues absorbing liquids as it cools, meaning an emulsion poured over room-temperature noodles will vanish into the starch rather than coating the exterior. Professional execution demands specific handling of temperature, fat ratios, and cut dimensions to maintain structural integrity across every bite.
- Rinse cooked farfalle immediately under cold running water for 45 seconds to halt internal starch gelatinization and remove surface residue.
- Whisk the balsamic vinegar and olive oil in a strict 1:2 volume ratio to create a stable suspension before adding the brown sugar and minced garlic.
- Dice the red onion to a uniform quarter-inch square so the pungent aromatics distribute evenly without overpowering individual bites of chicken.
- Store leftovers in an airtight glass container for up to 48 hours; bring the chilled dish to 60 degrees Fahrenheit before serving to reactivate the congealed fats in the dressing.
Proper sequencing keeps the tomatoes from becoming waterlogged while allowing the cooked chicken proteins to absorb the balsamic acidity. Controlled chilling transforms standard pantry components into a cohesive dish with distinct textural contrast.
