Honey Balsamic Chicken and Veg Pasta Salad
There’s something about summer that makes me crave big, colourful bowls of food I can pull from the fridge, fork in hand, and eat standing over the counter.
This Chicken & Summer Veg Pasta Salad with Balsamic Honey Dressing fits the bill—and then some.
It’s loaded with vibrant veggies straight from the farmer’s market—like asparagus, cherry tomatoes, baby spinach, and fresh basil—and gets its staying power from high-protein add-ins like rotisserie chicken and chewy edamame. A crumble of feta brings creaminess, while a quick balsamic honey dressing ties it all together
The best part?
It’s just as good cold as it is warm, and it holds up beautifully in the fridge for a few days. Perfect for busy weeks, summer lunches, or when you just can’t bring yourself to turn on the oven.
Why You’ll Love It:
Packed with protein + fiber for steady energy
Meal preps like a dream
A delicious way to eat the rainbow
Simple, satisfying, and summer-y in every bite
Honey Balsamic Chicken and Veg Pasta Salad
Ingredients:
1 rotisserie chicken, meat removed from the bones
8 oz asparagus, trimmed and cut into halves or thirds
1 pint cherry tomatoes
10 oz rotini pasta (gluten free works great)
1 tbsp olive oil
4 oz baby spinach
1 cup basil, roughly chopped
1 cup shelled edamame, cooked
1 tsp baking powder
4 oz crumbled feta
juice of 1 lemon
Balsamic glaze for drizzling (optional)
Honey Balsamic Dressing:
1/4 cup olive oil
3 tbsp balsamic vinegar
2 tbsp honey
S&P
1/2 tsp garlic powder
1/2 tsp oregano
Directions:
Preheat the oven to 400ºF. Arrange the asparagus and the cherry tomatoes on a baking sheet a roast for 18-20 minutes until soft and browned. Remove from the oven and set aside.
Meanwhile, cook the pasta. Put a large pot of water on to boil. Boil the pasta in heavily salted water until al dente. Drain, return to the pot with a drizzle of olive oil to prevent them sticking, and set aside.
Make the dressing. Combine the 1/4 cup olive oil, 3 tbsp balsamic vinegar, 2 tbsp honey, S&P, 1/2 tsp each garlic powder and oregano in a small jar or bow, and shake or whisk vigorously until well combined.
Cook the edamame according to package directions.
To a large bowl, add the pasta, roasted vegetables, spinach, basil and toss to combine. Add the chicken, edamame, feta and the dressing and gently toss again until everything is evening coated.
To serve: top each bowl with a drizzle of balsamic glaze, if desired!
Note: This recipe can be served warm or cold!
Storage: Refrigerate pasta salad in a sealed container for up to 4 days.
Swaps: Vegetarian? Omit the chicken. Or use cannellini beans or chickpeas instead of the edamame.
No spinach? No problem. Use arugula, baby kale or massaged kale.
Cheese: swap feta cheese for goat’s cheese or shaved Parmesan.
Whether you serve it cold from the fridge or warmed up for dinner, this is the kind of dish that feeds you—body, tastebuds, and soul.
Want More Delicious Summer Pasta ideas?
Have you tried some of these?
Sausage and Sweet Pepper Pasta
Ravioli with Sweet Corn, Cherry Tomatoes and and Basil
Did You Try this? Love it?
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