Smoked Chicken With Berries Summer Pasta Salad Recipe
Smoky, sweet, tangy, and fresh, this summer pasta salad is packed with fresh ingredients and has the best flavor.
Smoked chicken gives it some real depth, berries bring freshness, and tangy feta cheese plus toasted nuts add textures you can’t resist.
Serve it chilled or at room temperature, pair it with a glass of rosé or your favorite iced tea.
Why you will love this Chicken Salad
Sweet and smoky – the combo of juicy berries and smoked chicken is wildly good.
Balanced and satisfying – you’ve got protein, fiber, crunch, creamy tang, and a sweet-savory vinaigrette to tie it all together. It’s light, but filling enough to be lunch.
Vibrant and fresh – the greens, berries, and herbs- this salad is bursting with color and flavor.
Ingredients, Variations and Substitutions
Pasta – a short type like farfalle, fusilli, or bowtie pasta works best here because it catches the dressing. You want something with curves or pockets to scoop up the vinaigrette. Use gluten-free pasta if needed.
Smoked chicken, the star of this salad, adds savory depth. You can shred leftover smoked skinless chicken breasts or use store-bought rotisserie chicken. You can also chop cooked or grilled chicken thighs for this salad. For a vegetarian version, try smoked tofu or chickpeas tossed with smoked paprika.
Fresh berries – blueberries, strawberries, or even raspberries all will work. You want fresh fruit that’s sweet but firm enough not to fall apart in the salad.
Baby spinach or arugula – your green base, adding freshness and color. Spinach keeps things mellow and mild, while arugula brings a peppery bite. Don’t have either? A spring mix will do, or try massaged kale for a sturdier salad.
Feta – gives you a firmer, saltier pop. Use what you love. Crumbled blue cheese could work too if you’re into a bolder flavor.
Red onion or shallot – thin slices give just enough sharpness to cut through the sweet berries. If you’re onion-shy, soak them in cold water for 10 minutes first to mellow the bite. Yes, you can totally use green onions (the green parts) if you like them.
Smoked almonds – add a bit of crunch and richness. Walnuts work too (especially if you’re adding blue cheese). If you need a nut-free option, try sunflower seeds or roasted pumpkin seeds.
Olive oil – is the base of the dressing, so use a good-quality extra virgin olive oil. Avocado oil is a nice neutral swap if you’re out, or even walnut oil if you’re leaning toward the nutty notes.
Lemon juice, white balsamic, or Champagne vinegar – provide acidity. Lemon juice is zippy and fresh, white balsamic adds a subtle sweetness, and Champagne vinegar brings a mellow tang. Go with what you’ve got. Alternatively, you can use red wine vinegar or apple cider vinegar.
Honey or maple syrup balances the acid and brings out the sweetness in the berries. Agave works too, or even a touch of brown sugar.
Dijon mustard – the secret to a well-emulsified dressing. Spicy brown mustard works if you want a little more kick, or try whole grain mustard for some texture.
Salt + black pepper – a pinch of each ties it all together. Don’t skip them—even sweet salads need seasoning. Taste and adjust after mixing; you want just enough to enhance the flavors, not dominate them.
Equipment you will need
- Large pot
- Colander
- Cutting board + knife
- Large mixing bowl
- Small bowl or jar with lid
- Salad tongs or a big spoon
- Small skillet
Top Tips
Go gentle on the toss. This salad is full of delicate ingredients like berries and crumbled cheese. Use your hands or a big spoon and mix just enough to combine without squishing anything into jam.
Add the fresh greens last. If you’re prepping this a few hours in advance, wait to mix in the spinach or arugula until just before serving. They’ll stay crisp and bright instead of soggy and sad.
Toast those nuts or seeds. Don’t skip this step! It brings out the flavor and adds a crunchy contrast. Five minutes in a dry skillet is all it takes.
Taste your dressing – depending on how sweet your berries are or how smoky your chicken is, your dressing might need a tweak. A splash more vinegar? A pinch of salt?
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook your pasta according to the package directions, until just al dente. Drain, rinse with cold water, and let it sit to dry a bit.
- While the pasta cools, slice the berries, shred or chop the smoked chicken, thinly slice the onion or shallot, and crumble your cheese. Toast the nuts if they aren’t already.
- In a small bowl or jar combine the dressing ingredients: olive oil, lemon juice or vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until smooth and glossy. Taste and adjust.
- In a large bowl, combine the cooked pasta, smoked chicken, berries, greens, red onion, and nuts. Drizzle with the salad dressing and toss gently.
- Sprinkle crumbled feta on top and gently fold it in. Finish with mint or fresh basil ribbons if you’re feeling extra fresh.
- Serve right away at room temp, or pop it in the fridge for 30–60 minutes to let the flavors mingle. Just don’t leave it too long, or the greens might wilt a bit.
Best way to enjoy this Cold Pasta Salad:
Make it a main – this salad is hearty enough to stand on its own, especially with the chicken and cheese, but it also pairs beautifully with grilled shrimp, a quiche, or even a chilled soup.
Make it seasonal – in the fall, try swapping the berries for sliced apples or roasted grapes and the goat cheese for gorgonzola or aged cheddar.
Perfect for gatherings – serve it as a side dish at a buffet brunch, alongside croissants and fruit platters.
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Storage instructions, reheating
Fridge Life:
This pasta salad keeps well in the fridge for about 2–3 days. Store it in an airtight container and wait to add the greens and cheese until just before serving.
Storing leftovers:
If everything’s already tossed together (greens, cheese, and all). The greens might wilt slightly by day two, but the salad will still taste great. Just give it a gentle toss before serving and maybe add a little fresh lemon juice.
Dressing storage:
The vinaigrette can be made up to a week in advance and stored in the fridge in a sealed jar. Give it a good shake before using.
Avoid freezing:
This salad isn’t freezer-friendly. Berries get weird, pasta turns mushy, and nobody wants that. Stick to fridge storage for the best results.
Smoked Chicken Summer Pasta Salad with Berries Recipe
Equipment
- large pot
- colander
- cutting board, knife
- Small mixing bowl or glass jar
- Salad tongs
Ingredients
For the Salad
- 8 oz short pasta farfalle, fusilli, or bowtie
- 1 ½ cups smoked chicken shredded, cubbed
- 1 cup fresh berries blueberries + halved strawberries
- 2 cups baby spinach or arugula
- ½ cup feta cheese crumbled
- ⅓ cup smoked almond chopped toasted
- ¼ red onion or 1 shallot; thinly sliced
For the Dressing
- Honey-Dijon Vinaigrette
- 3 tbsp olive oil
- 1 tbsp lemon juice or white balsamic vinegar
- 1 ½ tsp honey or maple syrup
- 1 tsp Dijon mustard
- Pinch of salt + freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook your pasta until just al dente. Drain, rinse with cold water (just this once — it helps it cool quickly), and let it sit to dry a bit.
- In a small bowl or jar, combine the olive oil, lemon juice or vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until smooth and glossy. Taste and adjust — this is your salad’s personality, after all.
- While the pasta cools, slice the berries, shred the smoked chicken, thinly slice the onion or shallot, and crumble your cheese. Toast the nuts if they aren’t already (a few minutes in a dry pan does the trick).
- In a large bowl, combine the cooked pasta, smoked chicken, berries, greens, red onion, and nuts. Drizzle with the dressing and toss gently — be kind to the berries, as they bruise easily!
- Sprinkle crumbled goat cheese or feta on top and gently fold it in. Finish with mint or basil ribbons if you’re feeling extra fresh.
- Serve right away at room temperature, or pop it in the fridge for 30–60 minutes to let the flavors mingle. Just don’t leave it too long or the greens might wilt a bit.
Notes
Nutrition
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Conclusion
This isn’t your average chicken pasta salad. The smoky chicken, juicy berries, and tangy feta cheese bring a mix of flavors that just work together.
Leftover chicken has never tasted so good. This delicious pasta salad is quick to make and can be customized with your favorite things.
If you make this Pasta Salad with Smoked Chicken and Berries, I’d love to hear how it turned out! Drop a comment below or tag me over on Instagram so I can see your beautiful bowls.
FAQ
Can I use a different protein instead of smoked chicken?
Absolutely! Smoked turkey, rotisserie chicken, grilled shrimp, or even a plant-based smoked tofu all work. Just keep the smoky vibe—it balances the sweetness of the berries.
Can I use Greek yogurt in the dressing?
Yes, totally. Swap 1–2 tablespoons of Greek yogurt for part of the olive oil or whisk it with the other ingredients. It makes it a creamy dressing, adds protein, and gives that subtle tang that plays really well with the berries and smoked chicken.
What if I don’t have fresh berries?
Frozen berries don’t hold up well here—they’ll bleed into the salad. But you can use dried cranberries or cherries in a pinch for a different kind of sweet-tart punch.
Is this gluten-free?
It can be! Just swap the pasta for a gluten-free pasta you like (chickpea or lentil pasta works great here). Bonus: even more protein.
