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Overhead view of a white bowl of Summer Berry Pasta Salad With Chicken.

Summer Berry Pasta Salad with Chicken Recipe

This summer berry pasta salad with chicken is a hearty side dish or main course salad that’s great for picnics and potlucks as well as meal prep. Sweet, savory, and tangy, it’s a 30-minute recipe that’s versatile, high in protein, and full of flavor. 

Prep: 20 minsCook: 10 minsTotal: 30 mins
Servings: 10 cups 1x

Ingredients

For the Salad:

  • 6 ounces regular or gluten-free pasta of choice, cooked according to package directions and cooled (see notes)
  • 2 cups loose-packed baby spinach leaves
  • 2 cups cooked and diced chicken or shredded chicken
  • 1½ cups fresh berries of choice (if using strawberries, slice them)
  • ⅓ cup diced red onion
  • ⅓ cup sliced toasted almonds**
  • ¼ cup dried cranberries or dried cherries
  • 2 green onions, ends trimmed, white and green parts thinly sliced
  • 3 tablespoons chopped fresh basil, plus more for garnish

For the Dressing:

Instructions

  1. Cook the pasta according to package directions until al dente. Then rinse under cold water to cool. (Note: The pasta can be cooked and cooled up to 2 days ahead of time.) 
  2. While the pasta is cooking, prepare the dressing: In a small bowl, whisk together the mayo, vinegar, lemon, honey, olive oil, poppy seeds, salt, and pepper until smooth. Set aside.
  3. In a large bowl, combine the salad ingredients: the cooked pasta, the spinach, cooked chicken, berries, red onion, almonds, cranberries, green onions, and basil. 
  4. Pour the dressing over the salad ingredients and toss gently to combine.
  5. Garnish with additional fresh basil if desired.
  6. Serve right away or refrigerate until ready to serve, tossing gently just before serving.
  7. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

For standard pasta, I like all shapes of this high-fiber, two-ingredient pasta
For gluten free pasta, I like Jovial brown rice pasta (available in a variety of shapes). 

*For egg free, use vegan mayo
**
For nut free, omit the almonds or use sunflower seeds instead

Nutrition Information

  • Serving Size: 1 1/4 cups
  • Calories: 344
  • Fat: 20 g
  • (Sat Fat: 3 g)
  • Sodium: 320 mg
  • Carbohydrate: 30 g
  • (Fiber: 3 g
  • Sugar: 10 g)
  • Protein: 15 g
  • Cholesterol: 26 mg

Dietary

© The Real Food Dietitians
Recipe By: Stacie Hassing