Balsamic Pasta with Two Cheeses

I’m pretty sure balsamic pasta is in Bart’s top five meals.

And when we had it a couple of weeks ago, Ella scarfed down TWO servings of it, although she ate it piece by piece – first all the mozzarella balls, then the tomatoes, then the chicken and pasta. I didn’t complain.

The original recipe has sauteed red peppers instead of tomatoes, but we are a firmly no-pepper family. If you are less insane than we are and prefer peppers, go ahead and do those instead. Just don’t invite us over, because Bart will probably weep into his ruined pasta.

balsamic pasta


balsamic pasta with two cheeses

5 from 1 vote

Balsamic Pasta with Two Cheeses

This balsamic pasta is in the top five meals for Bart and I'm not complaining because I love it!

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 to 4
Author Janssen Bradshaw


  • 2 T balsamic vinegar
  • 3 garlic cloves minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 T olive oil
  • 1/4 c fresh basil leaves thinly sliced
  • 1 shredded cooked chicken
  • breast
  • 1-2 to matoes roughly chopped
  • 3/4 cup small fresh mozzarella balls I like the smallest size
  • 1/3 c crumbled goat cheese
  • 8 oz angel hair pasta I use whole-wheat


  1. Boil pasta according to package directions and drain.
  2. While your pasta cooks, whisk vinegar, garlic, salt, pepper and oil together.
  3. Put the chicken, tomatoes and basil in a large bowl. When pasta is finished, add it to the bowl then stir the vinegar/oil mixture in. Add mozzarella and goat cheese and toss really well.

Recipe Notes

(adapted from Perry's Plate)

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  1. I kind of love that 95% of your recipes involve goat cheese. My kind of dinner.

    Although do you really only make 8oz of pasta? We were just realizing the other night that with Nat's ravenous eating lately (I kid you not when I say he eats as much as me at dinner…which maybe contributed to his finally getting on the weight charts), a pound of pasta barely leaves any leftovers. Maybe we're just piggy over here…

  2. 5 stars
    So amazing! I love this recipe because it is easy! I look at it and think, hey, I can do that! I am by no means a world class chef and I usually look for things that are quick and easy because I just don't have all afternoon to be in the kitchen. Can't wait to try this.

  3. 5 stars
    I've made this recipe several times and we sub tomatoes for the peppers, too. Great way to use up our garden surplus. And tiny mozzarella balls are just so fun. And the whole thing is just incredibly delicious.

  4. I would say- How can you not like peppers?! But you could ask me the same thing about watermelon and the answer is- I just don't.

    Sounds delicious either way to me!

  5. 5 stars
    We made this tonight and loved it. I added some mushrooms too and it was a great addition. But love the idea — thanks so much!!

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