Balsamic Pasta Salad

I generally dislike (nearly) all pasta/potato/macaroni salads that you can imagine. So. Much. Mayo. This pasta salad, on the other hand, is a refreshing breath of fresh air. It is light but filling and is actually not terrible for you, as are most other pasta salads.IMG_2890.JPG

This recipe makes roughly four lunch portion servings. It is easily doubled if serving a crowd. It is so easy to throw together on a weeknight and gets better the longer it sits. I love to make it and have it for lunch for the week. If stored in an air tight container it will keep for about 5 days.



  • one large chicken breast, diced in 1 inch cubes (cooked with salt, pepper, and poultry seasoning)
  • 4 ribs celery, finely chopped
  • 4oz capers, drained of liquid (1/2 jar)
  • 4 oz sun-dried tomato, diced and drained of liquid (1/2 jar)
  • 3 small handfuls whole wheat penne pasta, cooked and cooled
  • 1/2-2/3 cup good quality balsamic vinaigrette



Once pasta and chicken have cooked and cooled, add all ingredients except the dressing in a large bowl. Stir gently to combine.


Then add the dressing. I’m telling you this just gets better as it sits. Serve chilled after sitting in the refrigerator overnight. I absolutely love this recipe and keep making it over and over again.


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