A Patriotic, Berry Pasta Salad for Summertime (GF, DF)

July has been an exciting month in the U.S. We began by celebrating Independence Day, followed by the USWNT victory last Sunday, and now we’re gearing up to cheer for Serena Williams in Ladie’s Final at Wimbledon this Saturday!

Of course, this means there’s been plenty of red, white, and blue treats in the house as well. We began with the patriotic chocolate covered strawberries for the 4th of July. Then, I made some celebratory cupcakes for the World Cup. And, now, I present a red, white and blue salad for the Wimbledon Final.

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This pasta salad is my favorite red, white, and blue dish so far because…

  • My mom made up this recipe! (And, she’s a rockstar in the kitchen.)
  • It’s perfect for this time of year because strawberries and blueberries are both in season.
  • AND, we used fresh herbs out of our herb garden!
  • The strawberry in the dressing gives this dish such a deep flavor! Yet, the dressing remains nice and light.
  • It’s perfect for any party! 

So, without further, ado, I present the recipe for Chicken Berry Pasta Salad! It’s perfect for any red, white, and blue occasion

Red White and Blue Chicken Berry Pasta Salad with Strawberry Balsamic Vinaigrette

Light, refreshing, and patriotic!

Patriotic Berry Pasta Salad (GF, DF)

Allergen Warning: Celiac Friendly and free of the top 8 allergens. Always purchase ingredients that work for your personal dietary requirements!

Ingredients

  • Red White and Blue Chicken Berry Pasta Salad with Strawberry Balsamic Vinaigrette

    Fresh from the Herb Garden!

    8 oz. gluten free Barilla rotini pasta (OR your favorite shape of pasta)

  • 1 ¼ lbs. boneless, skinless chicken breasts
  • Olive oil
  • Salt, coarsely ground black pepper, onion powder, garlic powder
  • 1 cup halved strawberries
  • 1 cup blueberries
  • ¼ cup coarsely chopped basil

FOR THE DRESSING: 

Red White and Blue Chicken Berry Pasta Salad with Strawberry Balsamic Vinaigrette

Some Key Ingredients

  • ¾ cup sliced strawberries
  • ½ cup balsamic vinegar
  • ¼ cup pure maple syrup or honey – I used honey
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • Juice from half lemon
  • 1 tsp. Dijon mustard
  • 1 tsp. dried or fresh parsley, finely chopped
  • ¼ tsp. salt
  • ¼ tsp. coarsely ground black pepper

Directions

  1. Cook pasta, according to package directions, in well-salted water with a couple tablespoons of olive oil. Drain, rinse, and cool to room temperature.
  2. Coat chicken breasts with a light layer of olive oil. Generously season with salt, pepper, onion powder, and garlic powder. Sear the chicken breasts on both sides using a hot grill pan. Finish in a 400 degree preheated oven baking for 10 minutes until done. Set aside on a cutting board to cool.Red White and Blue Chicken Berry Pasta Salad with Strawberry Balsamic Vinaigrette
  3. Make the dressing by placing the strawberries in a food processor. Purée until fairly smooth. Add the remaining ingredients. Adjust seasonings, to taste if necessary; set aside.Red White and Blue Chicken Berry Pasta Salad with Strawberry Balsamic Vinaigrette
  4. Transfer the cooled pasta to a large bowl. Cube the chicken breasts and add to pasta. Drizzle with about 1/2 of the dressing and toss until evenly coated (reserve the remaining 1/2 of the vinaigrette to add while serving, if necessary). Toss in the strawberries, blueberries and basil.
  5. Serve immediately or cover and refrigerate until your ready to enjoy with friends!

    Red White and Blue Chicken Berry Pasta Salad with Strawberry Balsamic Vinaigrette

    Ta Da!

Tips and Tricks

  • This recipe has so much flavor, you could simply take out the chicken to make this a vegan dish as well.
  • The quality and sweetness of your balsamic will influence the taste of the dressing, so be sure to modify as necessary!
  • Do you have trouble cooking gluten free pasta?! First, you’ll want to use more water per pasta than normal. (I’m talking about a HUGE pot.) This is because the water tends to get super starch-y. And, secondly, if it sticks together, add some oil to the water! Voila! All your GF pasta problems should be gone. 🙂
  • This salad doesn’t make the best left overs because of all the berries. So be sure to eat it while it’s fresh!

    Strawberry Shortcake (GF & DF)

    Have you been strawberry picking yet this year?!

Phew! That’s it from here! I’ll be bringing this dish to my favorite party in the blogospehre- Fiesta Friday. And, hopefully, you have a little bit of free time this weekend to catch Wimbledon (or at least the highlights).

Have an awesome weekend, y’all!

P.S: Here’s the video of the soccer cupcakes I made for the World Cup last weekend!

25 Comments

  1. Jhuls July 10, 2015
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