What to use strawberry balsamic on?

Strawberry balsamic isn’t just for pasta salads — it works beautifully on grilled chicken, roasted veggies, or mixed greens. Drizzle it over goat cheese crostini or even vanilla ice cream for a sweet-savory surprise. Its fruity acidity pairs well with cheeses, nuts, and herbs, making it ideal for appetizers or elegant finishing touches.

How to use balsamic vinegar with pasta?

Balsamic vinegar brings brightness and complexity to pasta dishes. In cold salads like this one, it blends into vinaigrettes, adding tang without heaviness. For warm dishes, you can reduce balsamic into a glaze or mix it with olive oil and herbs to coat pasta post-cooking. It enhances flavor without overwhelming other ingredients.

How long should you keep pasta salad?

Pasta salad lasts 3 to 4 days in the fridge when stored in an airtight container. For best results, add delicate greens or cheese just before serving to preserve texture. If the dressing absorbs too much, revive it with a small splash of vinegar or olive oil before serving.

What does pasta salad do for you?

Pasta salad offers a well-rounded mix of carbs, protein, and healthy fats — especially when made with fresh produce and vinaigrettes like in this recipe. It can provide sustained energy, improve digestion through fiber-rich ingredients, and deliver essential nutrients. Plus, it’s convenient, portable, and easy to batch prep.

Strawberry Balsamic Pasta Salad – 1 Stunning Summer Delight

Description

Strawberry balsamic pasta salad bursts with sweet, tangy flavor and fresh herbs. Perfect for warm days, potlucks, and effortless meals.

Ingredients

Salt, for boiling pasta
1 pound fusilli or rotini pasta
1/2 cup extra-virgin olive oil, divided
1/2 cup sliced almonds
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
Freshly ground black pepper, to taste
1 pound fresh strawberries, hulled and sliced
1 small shallot, thinly sliced
2 cups baby spinach
1/2 cup fresh basil leaves, torn if large
1/2 cup fresh mint leaves, torn if large
1 cup crumbled goat cheese (about 6 ounces)
Balsamic glaze, for drizzling

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Instructions

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Drain, rinse with cold water, and set aside.
In a small skillet over medium heat, warm 1/4 cup of olive oil. Add the sliced almonds and toast for 2 to 3 minutes, stirring often, until fragrant and golden. Transfer to a paper towel-lined plate and reserve the oil.
In a large mixing bowl, whisk together the reserved almond oil, remaining 1/4 cup olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Season with salt and pepper.
Add the cooled pasta, sliced strawberries, shallot, spinach, basil, and mint to the dressing. Toss well to coat everything evenly.
Gently mix in the toasted almonds and crumbled goat cheese. Drizzle the salad with balsamic glaze before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Pasta and Grain Salads
Method: Boiling, Tossing
Cuisine: American