Summer Pasta Salad with Chicken and Berries
This summer pasta salad with chicken and berries is an easy and healthy dish combining vibrant berries, protein-packed chicken, and a creamy honey-poppy seed dressing perfect for any occasion.
Ingredients
- 6 ounces regular or gluten-free pasta of choice, cooked and cooled
- 2 cups loose-packed baby spinach leaves
- 2 cups cooked and diced chicken
- 1½ cups fresh berries (sliced if large)
- ⅓ cup diced red onion
- ⅓ cup sliced toasted almonds**
- ¼ cup dried cranberries or cherries
- 2 green onions, thinly sliced
- 3 tablespoons chopped fresh basil
- ⅔ cup mayonnaise*
- ¼ cup apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons poppy seeds
- ¼ teaspoon salt
- Pinch black pepper
Instructions
- Cook the pasta: Boil it according to package directions, then rinse it under cold water to cool. Ensure it’s al dente for the best texture.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, vinegar, lemon juice, honey, olive oil, poppy seeds, salt, and pepper until smooth.
- Combine the salad ingredients: In a large bowl, add the pasta, spinach, chicken, berries, red onion, almonds, cranberries, green onions, and basil.
- Toss with dressing: Pour the dressing over the salad and gently toss until everything is evenly coated.
- Serve and enjoy: Garnish with fresh basil if desired. Serve immediately or refrigerate for up to 3 days. Toss again before serving!
Notes
*Use vegan mayo for egg-free. **Omit or replace almonds with sunflower seeds for nut-free.