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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Blueberry Pasta Salad…Yeah, That's What You Read


This recipe was in the most recent Eating Well and it seemed like it would be one of those dishes that was either surprisingly good or uh, not. It was the first thing. In fact, it was very, very good. The lime and the feta is some miracle-like combination and the thyme went wonderfully with the blueberries! There was absolutely nothing I didn’t like about this salad and I can see making it very often this Summer.

I’d also like to contribute this recipe to the Summer Salad event over at My Life as a Reluctant Housewife. A summer salad theme is a great idea — we could all use more hot weather meal ideas! And remember, blueberries are very good for you. That’s why I used the remainder of my pint of blueberries for a batch of Blueberry-Cinnamon muffins — coming later in the week. But for now —

What to do with a pint of blueberries, Part I: Blueberry Pasta Salad
1 lb boneless, skinless chicken breast, trimmed of fat (about 2-3 breasts)
8 ounces whole-wheat fusilli or radiatore (I used wheat penne)
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced, or 1/2 a white onion, diced
1/3 cup chicken broth
1/3 cup crumbled feta cheese
Juice form 1 lime juice (3 tbsp)
1 cup fresh blueberries
1 tbsp chopped fresh thyme
Lime zest from 1 lime (about a teaspoon)
1/4 teaspoon salt
Freshly ground pepper
Optional: fresh oregano leaves (or more thyme leaves) for garnish oh, alright, and some Parmesan cheese

The original recipe called for poaching the chicken, which would work fine, but why poach when you can grill? Grill marks are our friends. I drizzled a little olive oil on the chicken, salted it and grilled it for about 8-10 minutes on each side (165 degrees) and the let it sit for a couple of minutes, then shredded it into bite-sized pieces. Whatever you do, you should wind up with cooked, bit-sized chicken. When you have that, set it aside and move along.


Next, cook your pasta until done, about 9 minutes or according to package directions. While pasta is cooking, place the oil and shallot/onion in a small pan and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add the broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes. When the pasta is ready, drain and place in a large bowl.


Add the chicken to the bowl with the pasta.


Add the dressing, blueberries, thyme, lime zest, salt and pepper. Taste and adjust any seasonings. Toss until combined and serve at room temperature or chilled.


11 comments to Blueberry Pasta Salad…Yeah, That's What You Read

  • You are right on! I love blueberries in salad and that includes green salads as well. I hadn’t thought to try blueberry with feta but thinking about it sets my taste buds working – I think tonight might be right!
    Beautiful salad and always grill over poach.

  • I bypassed this thinking, What were they THINKING? But your word, that’ll I’ll take as gospel. Blueberries in chicken pasta salad it is.

  • Kelly

    Mmmm, I’m making this tonight!

  • I’m spotlighting this recipe today on a feature I call “South Beach Recipes of the Week.” It includes your photo (with a photo credit for you, of course) and a link to the recipe. Please let me know if you have any thoughts about how I’ve done this.

  • I found your blog through Kalyn of Kalyn’s Kitchen. She spotlighted you and this yummy sounding pasta recipe today. Great blog, great recipes. I’ll be back often!

  • Mae

    Wow! A blueberry in a salad! What a very neat idea.
    I recently made a huge batch of mini blueberry cakes also, blueberry ice cream. I hope i get to try this salad sometime soon.
    Thaks for the recipe 🙂
    Btw, i got here through Kalyn’s too!

  • I was searching for a blueberry and/or peaches recipe for a Supper Club I’m attending this weekend, and I came upon this recipe. We tried it out for dinner tonight and it was wonderful! I changed a few things (thighs instead of breasts – it’s what we had, dry thyme instead of fresh, etc) but it was just so so so tasty. Thanks for the idea!

  • mlb

    Thanks, everyone! I really liked this one too! Glad it turned out well for all that made it! 🙂

  • ooh. that looks interesting. I am so glad you tried it out! Thanks for joining us in the event. the round up will be up shortly.

  • I’m drooling and it’s only 8am.
    Thanks for sharing.

  • Beverly

    I was lucky enough to be at the supper club get-together that Leanne (above) brought this pasta salad to. Can you say “yummy”!!!!!