Pesto Strawberry and Goat Cheese Pasta Salad

If you ask me, pasta salad doesn’t get enough credit as a dinner option.

This fresh take on pasta salad brings together sweet strawberries, creamy goat cheese, and tender chicken for a meal that works any night of the week. The pesto dressing with a touch of balsamic and maple syrup gives it a nice balance of savory and sweet.

The chicken gets tossed with pesto and lemon juice before cooking, which keeps it moist and flavorful. Toasted almonds add some crunch, while the spinach and strawberries make it feel light and springy.

It’s the kind of dish that feels a little fancy but comes together without much fuss, perfect for a weeknight dinner or a weekend lunch.

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What Kind of Goat Cheese Should I Use?

For this pasta salad, you’ll want to grab a log of soft, fresh goat cheese from your grocery store’s cheese section. The creamy, spreadable kind works perfectly because it crumbles easily and distributes nicely throughout the salad without clumping up. You can use plain goat cheese or try a flavored variety like herb-crusted if you want to add an extra layer of flavor. If goat cheese isn’t your thing or you can’t find it, you could swap in crumbled feta cheese instead, though it will give you a slightly saltier and firmer texture.

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Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken breast: You can easily swap in grilled shrimp, rotisserie chicken, or even skip the protein altogether for a vegetarian version. If you’re using rotisserie chicken, just toss it with the pesto and lemon juice without cooking.
• Farfalle: Any pasta shape works here – try penne, fusilli, or orecchiette. Just cook according to package directions and you’re good to go.
• Goat cheese: Not a fan of goat cheese? Feta cheese gives a similar tangy bite, or you could use fresh mozzarella pearls for something milder.
• White balsamic vinegar: Regular balsamic vinegar works fine, though it’ll give the dressing a darker color. You could also use white wine vinegar or apple cider vinegar.
• Almonds: Walnuts, pecans, or pine nuts all work great here. Toast them lightly for extra flavor.
• Strawberries: When strawberries aren’t in season, try dried cranberries, fresh blueberries, or diced peaches instead.
• Basil pesto: This ingredient is key to the flavor profile, so try not to substitute it. However, if you must, a mix of fresh basil, olive oil, and garlic can work in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake with this pasta salad is adding the goat cheese while the pasta is still hot, which causes it to melt into a gloppy mess instead of staying in nice creamy crumbles – make sure your pasta has cooled to room temperature before mixing in the cheese.

Overcooking your chicken is another common issue, so pull it off the grill when it hits 160°F and let it rest, as the temperature will rise to a safe 165°F while keeping the meat juicy and tender.

Don’t skip rinsing your cooked pasta under cold water, which stops the cooking process and prevents the noodles from turning mushy and clumping together in the salad.

For the best flavor, slice your strawberries just before adding them to avoid excess moisture that can water down your vinaigrette, and toast those almonds in a dry pan for 3-4 minutes to bring out their nutty flavor.

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What to Serve With Strawberry and Goat Cheese Pasta Salad?

This pasta salad is pretty filling on its own since it’s got chicken, pasta, and plenty of toppings, so I usually keep sides simple. A crusty baguette or some garlic bread is perfect for rounding out the meal, especially if you want something to munch on while you’re eating. If you’re serving this at a cookout or potluck, it pairs really well with grilled vegetables like zucchini or bell peppers, or you could set out some fresh fruit like watermelon or cantaloupe to keep the summery vibe going. For drinks, I love having some iced tea or lemonade on hand since the sweetness of the strawberries and the tangy goat cheese call for something refreshing.

Storage Instructions

Store: This pasta salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together! Just give it a good stir before serving since the dressing might settle a bit at the bottom.

Make Ahead: You can prep this salad a day in advance, which makes it perfect for potlucks or meal prep. I like to keep the goat cheese and almonds separate and add them right before serving so they stay fresh and crunchy. The strawberries hold up pretty well, but if you’re worried about them getting mushy, you can toss those in at the last minute too.

Serve: This salad is best enjoyed cold or at room temperature. If it’s been in the fridge, let it sit out for about 10-15 minutes before serving so the flavors come through better. You might want to add a drizzle of extra olive oil or a splash of balsamic if it seems a little dry after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 60-70 g
• Fat: 70-80 g
• Carbohydrates: 190-210 g

Ingredients

For the chicken:

• 10 oz chicken breast (cut into 1-inch bite-sized chunks)
• 3 tbsp basil pesto (I use Barilla Rustic Basil Pesto)
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• salt
• pepper

For the vinaigrette:

• 4 tbsp basil pesto
• 2 tbsp balsamic vinegar
• 1.5 tbsp maple syrup (I prefer Grade A Amber for its milder flavor)
• 1.5 tbsp olive oil
• salt
• pepper

For the pasta salad:

• 12 oz farfalle (cooked al dente for better texture)
• 2 cups strawberries (sliced into 1/4-inch thick rounds)
• 1.5 cups spinach
• 2 oz goat cheese (I like Vermont Creamery for its extra creamy texture)
• 1/4 cup almonds (slivered and toasted for extra crunch)
• salt
• pepper

Step 1: Marinate the Chicken

• 10 oz chicken breast
• 3 tbsp basil pesto
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• salt
• pepper

Combine the chicken breast chunks with 3 tablespoons of basil pesto, lemon juice, 1/4 teaspoon garlic powder, and a pinch of salt and pepper in a zip-top bag or container.

Massage the marinade into the chicken to coat evenly, then refrigerate for at least 1-2 hours.

This allows the flavors to penetrate the meat while you prepare the other components.

Step 2: Prepare the Vinaigrette and Toast the Almonds

• 4 tbsp basil pesto
• 2 tbsp balsamic vinegar
• 1.5 tbsp maple syrup
• 1.5 tbsp olive oil
• salt
• pepper
• 1/4 cup almonds

While the chicken marinates, whisk together 4 tablespoons of basil pesto, balsamic vinegar, maple syrup, olive oil, salt, and pepper in a jar or bowl until emulsified.

Set aside.

In a dry skillet over medium-high heat, toast the slivered almonds for 3-4 minutes, stirring frequently, until fragrant and golden.

Transfer to a plate to cool.

I like to toast nuts right before using them to ensure maximum crunch and flavor.

Step 3: Cook the Pasta and Grill the Chicken

• marinated chicken from Step 1
• 12 oz farfalle
• salt

Bring a large pot of salted water to a boil and add the farfalle, cooking until al dente according to package directions—this ensures the pasta will hold up to the vinaigrette without becoming mushy.

Drain and set aside.

Meanwhile, preheat your grill or grill pan to 400°F.

When the chicken is ready to cook, remove it from the marinade and grill for 6-8 minutes per side until the internal temperature reaches 165°F.

Let the chicken rest for 5 minutes before cutting into bite-sized pieces.

Step 4: Assemble the Salad

• cooked pasta from Step 3
• vinaigrette from Step 2
• grilled chicken from Step 3
• 2 cups strawberries
• 1.5 cups spinach
• toasted almonds from Step 2
• salt
• pepper

Place the cooked pasta in a large bowl and toss with half of the vinaigrette from Step 2, coating the pasta evenly.

Add the grilled chicken pieces from Step 3, sliced strawberries, fresh spinach, and the toasted almonds.

Season with a pinch of salt and pepper to taste.

Pour in the remaining vinaigrette and gently toss everything together.

I prefer to add the goat cheese last and fold it in gently—this preserves its creamy texture rather than breaking it apart with aggressive mixing.

Step 5: Finish with Goat Cheese and Serve

• 2 oz goat cheese

Gently fold in the goat cheese, breaking it into small crumbles as you mix to distribute it throughout the salad without pulverizing it.

Taste and adjust seasoning if needed.

Serve immediately while the pasta is still warm and the spinach has a pleasant contrast with the warm and cool elements.

Pesto Strawberry and Goat Cheese Pasta Salad

Delicious Pesto Strawberry and Goat Cheese Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

For the chicken::

• 10 oz chicken breast (cut into 1-inch bite-sized chunks)
• 3 tbsp basil pesto (I use Barilla Rustic Basil Pesto)
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• salt
• pepper

For the vinaigrette::

• 4 tbsp basil pesto
• 2 tbsp balsamic vinegar
• 1.5 tbsp maple syrup (I prefer Grade A Amber for its milder flavor)
• 1.5 tbsp olive oil
• salt
• pepper

For the pasta salad::

• 12 oz farfalle (cooked al dente for better texture)
• 2 cups strawberries (sliced into 1/4-inch thick rounds)
• 1.5 cups spinach
• 2 oz goat cheese (I like Vermont Creamery for its extra creamy texture)
• 1/4 cup almonds (slivered and toasted for extra crunch)
• salt
• pepper

Instructions

 

• Combine the chicken breast chunks with 3 tablespoons of basil pesto, lemon juice, 1/4 teaspoon garlic powder, and a pinch of salt and pepper in a zip-top bag or container. Massage the marinade into the chicken to coat evenly, then refrigerate for at least 1-2 hours. This allows the flavors to penetrate the meat while you prepare the other components.
• While the chicken marinates, whisk together 4 tablespoons of basil pesto, balsamic vinegar, maple syrup, olive oil, salt, and pepper in a jar or bowl until emulsified. Set aside. In a dry skillet over medium-high heat, toast the slivered almonds for 3-4 minutes, stirring frequently, until fragrant and golden. Transfer to a plate to cool. I like to toast nuts right before using them to ensure maximum crunch and flavor.
• Bring a large pot of salted water to a boil and add the farfalle, cooking until al dente according to package directions—this ensures the pasta will hold up to the vinaigrette without becoming mushy. Drain and set aside. Meanwhile, preheat your grill or grill pan to 400°F. When the chicken is ready to cook, remove it from the marinade and grill for 6-8 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before cutting into bite-sized pieces.
• Place the cooked pasta in a large bowl and toss with half of the vinaigrette from Step 2, coating the pasta evenly. Add the grilled chicken pieces from Step 3, sliced strawberries, fresh spinach, and the toasted almonds. Season with a pinch of salt and pepper to taste. Pour in the remaining vinaigrette and gently toss everything together. I prefer to add the goat cheese last and fold it in gently—this preserves its creamy texture rather than breaking it apart with aggressive mixing.
• Gently fold in the goat cheese, breaking it into small crumbles as you mix to distribute it throughout the salad without pulverizing it. Taste and adjust seasoning if needed. Serve immediately while the pasta is still warm and the spinach has a pleasant contrast with the warm and cool elements.