This fun variation on a traditional pasta salad includes fresh strawberries, basil, and my favorite – brie cheese!
Here’s the secret – by tossing the warm pasta with brie, the cheese melts and creates a creamy, flavorful sauce for the entire pasta salad.
Inspired by one of my all-time favorite summer recipes from Cooking Light, this version uses fresh strawberries, basil, and white balsamic vinegar. I used locally-grown strawberries from Muth family farms at the Collingswood Farmer’s Market. They were melt-in-your-mouth delicious and I may have eaten half of our haul before we even got home… but I made sure to save enough for this recipe!
There’s no denying that pasta salad is perfect for summer (especially when fresh, local berries are included). But why are we not making pasta salad year round? I’ve been enjoying having this for lunch all week, so I’m kicking off a mission to make pasta salads that are good any time of year. Maybe this brie version would be good with dried cranberries and winter squash? Hmmmm… I’ll let you know.
Strawberry Brie Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 serving 1x
- 8 ounces uncooked rotini pasta
- 1 clove garlic, thinly sliced
- 4 ounces brie, rind removed and finely chopped
- 2 grilled chicken breasts or 2 cups rotisserie chicken
- 2 teaspoons white balsamic vinegar
- 6 ounces baby arugula
- 1/2 cup basil, thinly sliced
- 1 cup strawberries, sliced
- 1 teaspoons olive oil (optional)
- Cook pasta according to package directions. Drain pasta, reserving 1/4 cup cooking liquid.
- Place garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over garlic and steep 5 minutes.
- Place pasta and brie in a large bowl; toss to combine. Stir in chicken, vinegar, and garlic mixture.
- Add arugula mixture to pasta mixture, top with strawberries and basil, toss to combine and season with salt and pepper to taste.
Make this recipe without chicken for a BBQ-ready side dish.
I find the liquid ingredients to be enough to dress the arugula, but if it seems dry to you – add a bit of olive oil.