Description
Sweet meets savory in this show-stopping pasta salad that’ll make you the hero of any summer potluck. The cherries aren’t just pretty, they’re the star!
Ingredients
Scale
- 12 oz (340g) farfalle pasta (bow-tie pasta)
- 2 cups (300g) cooked chicken breast, diced
- 2 cups (300g) fresh cherries, pitted and halved
- 1 cup (120g) celery, finely diced
- 1/3 cup (50g) red onion, finely chopped
- 1/2 cup (75g) crumbled feta cheese
- 1/3 cup (40g) sliced almonds, toasted
- 1/4 cup (15g) fresh parsley, chopped
- 1/2 cup (120ml) plain Greek yogurt
- 1/4 cup (60ml) mayonnaise
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon (15ml) honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Cook the farfalle pasta in salted boiling water until al dente, about 8-10 minutes. Drain, rinse under cold water, and transfer to a large bowl. Toss with a drizzle of olive oil to prevent sticking.
- In a medium bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth. Season with salt and pepper to taste.
- Pit and halve the cherries. Dice the chicken, celery, and red onion. Toast the almonds in a dry skillet until golden and fragrant, about 3-4 minutes.
- Add the chicken, cherries, celery, and red onion to the pasta. Pour three-quarters of the dressing over the ingredients and gently toss until coated.
- Fold in the feta cheese, toasted almonds, and chopped parsley.
- Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to meld.
- Before serving, taste and adjust seasonings, adding remaining dressing if needed. Garnish with additional parsley and cherry halves.