Description
A fresh and vibrant Grilled Chicken Caprese Pasta Salad featuring juicy grilled chicken breasts marinated in a tangy balsamic dressing, perfectly paired with spiral pasta, sweet grape tomatoes, creamy fresh mozzarella, and fragrant basil. This easy-to-make salad is perfect for a light dinner or a crowd-pleasing summer dish.
Ingredients
Scale
Chicken and Dressing
- 1 pound boneless, skinless chicken breasts
- 3/4 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- Kosher salt and pepper to taste
Pasta Salad
- 1 pound spiral pasta, cooked (or your favorite cut like penne)
- 12 to 16 ounces grape or cherry tomatoes, cut in half
- 8 ounces fresh mozzarella, preferably ciliegine balls, cut in half if desired
- 1 large handful fresh basil, about 2/3 cup leaves, chopped or chiffonade
Instructions
- Prepare the chicken and marinade: Place the chicken breasts in a baking dish or resealable bag. Whisk together the olive oil, balsamic vinegar, minced garlic, dried basil, kosher salt, and pepper. Pour about 1/4 cup of this dressing over the chicken, reserving the rest for the pasta salad. Let the chicken marinate for at least 30 minutes or up to overnight in the refrigerator.
- Grill the chicken: Preheat your grill to the highest setting. Remove chicken from marinade letting excess drip off. Grill the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Once grilled, let the chicken rest for 5 to 10 minutes before cutting into chunks.
- Cook pasta and prepare other ingredients: While the chicken is grilling, cook the pasta according to package instructions and drain. If preferred, cook pasta the day before and refrigerate. Chop the tomatoes and basil during this time.
- Assemble the pasta salad: Layer or toss the spiral pasta, grilled chicken chunks, halved tomatoes, mozzarella, and basil leaves in a large serving bowl. For layered presentation, repeat the layers; alternatively, toss all ingredients together.
- Add dressing and serve: Drizzle the reserved dressing evenly over the salad and toss gently to combine. Serve immediately or chill in the refrigerator until ready to serve.
- Final note: If preparing the salad ahead of time, add the fresh basil right before serving to preserve its vibrant flavor and color.
Notes
- Marinate chicken overnight for deeper flavor.
- You can use any short pasta shape like penne or fusilli instead of spiral.
- Fresh mozzarella ciliegine balls work best, but diced mozzarella block is a suitable substitute.
- Add fresh basil at the last moment if assembling in advance to keep it bright and fresh.
- Store leftover salad in an airtight container in the fridge for up to 2 days.
