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5.0 from 9 votes

Strawberry Chicken and Spinach Pasta Salad

Strawberry Chicken and Spinach Pasta Salad is full of sweet strawberries, grilled pesto chicken, goat cheese, spinach, almonds and a basil pesto vinaigrette.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 32 mins
Servings: 5 servings
Calories: 458 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Pesto Grilled Chicken
  • 1/2 pound boneless skinless chicken breasts
  • 2 tablespoons DeLallo basil pesto
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
Basil Pesto Vinaigrette
  • 1/4 cup DeLallo basil pesto
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
Pasta Salad
  • 12 ounces DeLallo whole wheat farfalle pasta, or regular farfalle pasta
  • 1 1/2 cups sliced or diced strawberries
  • 1 cup packed baby spinach, chopped
  • 2 ounces goat cheese, crumbled
  • 1/4 cup toasted sliced almonds
  • Salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Place the chicken in a freezer bag. Add in the pesto, lemon juice, salt and pepper. Seal the bag pressing the air out as you do. Massage the marinade into the chicken and then let it marinate in the refrigerator for 1-2 hours.
  2. While the chicken marinates make the pesto vinaigrette. Combine all of the ingredients for the vinaigrette in a jar or bowl. Shake or whisk until well combined. Set aside.
  3. After the chicken has marinated, Preheat your grill to medium-high heat, about 400° F. Spray the grates with oil and place the chicken on them. Grill until the internal temperature reaches 165° F. about 6-8 minutes per side depending on the thickness. Let the chicken rest for at least 5 minutes before dicing it.
  4. Cook the pasta in salted water. After it's cooked, rinse and drain it under cold water.
  5. Add the pasta to a large serving bowl. Toss it with half of the vinaigrette. Add the diced chicken, strawberries, chopped spinach, and toasted almonds, salt and pepper into the bowl. Pour on the remaining vinaigrette and stir everything together until combined. Taste for seasoning.
  6. Add in the goat cheese to the salad and either arrange it on top or very gently stir it in being careful not to break it up too much. Serve immediately or cover and refrigerate until ready to serve.

Nutrition Information

Calories 458kcal (23%) Carbohydrates 51g (17%) Protein 24g (48%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 12g Cholesterol 40mg (13%) Sodium 189mg (8%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 458

% Daily Value*

Calories 458kcal 23%
Carbohydrates 51g 17%
Protein 24g 48%
Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 12g 71%
Cholesterol 40mg 13%
Sodium 189mg 8%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.