I somehow made a Caprese Pasta Salad With Chicken that refuses to sit politely at picnics because people keep stealing it.

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I’m obsessed with this Layered Grilled Chicken Caprese Pasta Salad because it hits every crave. I love the pop of cherry tomatoes and the hit of fresh basil leaves with smoky char on the chicken.

Caprese Pasta Salad With Chicken sounds fancy but honestly it’s just juicy tomatoes, bright herbs, grilled pieces, and tossed with a bold Pasta Salad Dressing. I eat it cold, warm, solo, with friends, out of a bowl at midnight.

It’s messy, bright, saucy, and refuses to be boring. Yep.

I’ll make it again tomorrow because I simply can’t resist it and then eat the leftovers

Ingredients

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Pasta: the chewy base that soaks up all the dressing.
Chicken breasts: hearty protein, keeps the salad filling and comfy.
Cherry tomatoes: sweet pops of juice and bright color.
Fresh mozzarella: creamy bites that mellow the tangy stuff.
Fresh basil: herbal lift, smells like summer in your bowl.
Olive oil: silky mouthfeel and smooths everything together.
Balsamic vinegar: tangy depth, adds a little fruity zip.
Garlic: punchy aroma, wakes up the whole dish.
Red onion: crunchy bite and a mild sharpness.
Dried oregano: earthy hint, keeps it classic Italian-ish.
Red pepper flakes: optional heat; just a teasing kick.
Lemon juice: brightens flavors, keeps things lively.
Salt and pepper: basic, but they make everything sing.
Parsley: fresh color and a light herb finish.

Ingredient Quantities

12 ounces rotini or farfalle pasta

1 1/2 pounds boneless skinless chicken breasts

1 pint cherry or grape tomatoes (about 2 cups)

8 ounces fresh mozzarella balls (bocconcini)

1 cup fresh basil leaves, packed

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar or 3 tablespoons balsamic glaze

2 cloves garlic, minced

1 small red onion (about 1/3 cup), thinly sliced

1 teaspoon dried oregano or Italian seasoning

1/2 teaspoon red pepper flakes, optional

Juice of 1 lemon (about 2 tablespoons)

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces rotini or farfalle until just al dente, about 8 to 10 minutes; reserve 1/4 cup pasta water, drain and rinse briefly under cold water to stop cooking, set aside.

2. Meanwhile flatten or butterfly 1 1/2 pounds boneless skinless chicken breasts to even thickness, then pat dry, season both sides with salt, pepper, 1 teaspoon dried oregano or Italian seasoning and a little olive oil.

3. Preheat grill or grill pan to medium-high and grill chicken 4 to 6 minutes per side until cooked through and juices run clear; let rest 5 minutes, then slice into strips or bite sized pieces.

4. In a small bowl whisk together dressing: 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar or 3 tablespoons balsamic glaze, juice of 1 lemon (about 2 tablespoons), 2 cloves garlic minced, 1/2 teaspoon red pepper flakes if using, and a pinch of salt and pepper; taste and adjust.

5. In a large bowl combine drained pasta, 1 pint halved cherry or grape tomatoes, 8 ounces fresh mozzarella balls halved if large, 1/3 cup thinly sliced red onion, and 1 cup packed fresh basil leaves torn or chiffonade.

6. Pour about two thirds of the dressing over the pasta mixture and toss gently, adding a tablespoon or two of reserved pasta water if the salad needs to loosen up or to help the dressing cling.

7. Layer or mix in the sliced grilled chicken so you get pockets of warm chicken throughout; if you want the chicken more warm, add it right after grilling so residual heat warms the pasta.

8. Taste and finish with remaining dressing as needed, more salt and pepper, and sprinkle 2 tablespoons chopped fresh parsley for color.

9. Let the salad rest at room temperature for 15 to 20 minutes to allow flavors to meld, or chill for up to 2 hours; before serving give a final toss and scatter extra basil leaves and a drizzle of balsamic glaze if you want it prettier.

10. Serve family style or in individual bowls, and remind people to grab both tomatoes and mozzarella with their pasta for the best Caprese bite.

Equipment Needed

1. Large pot for boiling pasta
2. Colander to drain and rinse the pasta
3. Cutting board and chef’s knife for the chicken, tomatoes, onion and herbs
4. Meat mallet or rolling pin to flatten the chicken so it cooks evenly
5. Grill or heavy grill pan plus tongs or a spatula for turning the chicken
6. Large mixing bowl to combine the pasta salad
7. Small bowl and whisk or fork for the dressing
8. Measuring cups and spoons (for oil, vinegar, lemon juice, seasonings)
9. Serving spoon or silicone spatula to toss and serve the salad

FAQ

Q: Can I make this ahead of time? A: Yes, you can make most of it a day ahead. Cook the pasta and chicken, toss them with a little olive oil to stop sticking, and keep the dressing separate. Store everything in airtight containers in the fridge and assemble a few hours before serving so the basil stays bright and the mozzarella keeps its shape.

Q: What can I use instead of fresh mozzarella balls? A: If bocconcini arent available, cut regular fresh mozzarella into bite sized pieces or use small cubes of firm mozzarella. For a different texture try feta or grated Parmesan, but the fresh mozzarella gives the classic Caprese feel.

Q: How do I get nice grill marks on the chicken and keep it juicy? A: Pat the chicken dry, oil it lightly, and season well. Preheat the grill or skillet till it's hot, then cook without moving it for a few minutes each side to get color. Use a meat thermometer and pull it at 160 F because carryover will bring it to 165 F while resting. Let it rest 5 to 10 minutes before slicing.

Q: Can I swap ingredients for dietary needs? A: Yep. Use gluten free pasta for gluten issues, swap olive oil for a light oil if needed, and replace mozzarella with a plant based cheese for vegan diets while also using a vegan dressing. If you need lower sodium, cut back on added salt and use a lemonier dressing for brightness.

Q: How do I keep the pasta from getting soggy when dressing it? A: Toss the pasta with just enough dressing to lightly coat it when everything is warm. If making ahead, keep the dressing separate and add it just before serving. Chilling the salad tightens the texture, so adjust seasoning after it cools.

Q: Any tips for making the flavors pop? A: Use ripe tomatoes and really fresh basil. Add the lemon juice and a splash of balsamic right before serving to wake up the flavors. A pinch of red pepper flakes and a final drizzle of good extra virgin olive oil makes it sing.

Layered Grilled Chicken Caprese Pasta Salad. Recipe Substitutions and Variations

12 ounces rotini or farfalle pasta: swap with penne, gemelli, or even whole wheat fusilli if you want more fiber. Rice pasta works too for gluten free, though texture is a bit different.
1 1/2 pounds boneless skinless chicken breasts: use boneless thighs for juicier, more flavorful meat or leftover rotisserie chicken to save time. For a vegetarian route, try grilled tofu or chickpeas.
8 ounces fresh mozzarella balls (bocconcini): fresh burrata is richer and amazing, or use small cubes of firm mozzarella or shredded mozzarella if that’s what you got. For dairy free, try marinated tofu or vegan mozzarella.
2 tablespoons balsamic vinegar or 3 tablespoons balsamic glaze: regular red wine vinegar plus a pinch of sugar mimics the tang, or use sherry vinegar for depth. Maple syrup mixed with a little red wine vinegar makes a quick glaze if you dont have balsamic.

Pro Tips

1. Cook pasta just shy of done and rinse under cold water, but toss it with a tiny splash of olive oil right after to keep it from sticking. That reserved 1/4 cup pasta water is gold—add a tablespoon at a time to loosen the dressing and help it cling if the salad feels dry.

2. Pound the chicken thin and season well, but don’t overcook it. Grill until just done, then let it rest 5 minutes before slicing so the juices stay in. If you want warm pockets of chicken, slice it while still slightly warm and fold into the pasta so it warms everything without steaming the basil.

3. Halve the cherry tomatoes and mozzarella, but salt the tomatoes lightly and let them sit 5 minutes before adding to the bowl. That releases a little juice and boosts flavor so every bite tastes brighter. If you’re using balsamic glaze, wait until the end to drizzle so it stays glossy and not absorbed.

4. Make the dressing in a separate bowl and taste it. Balsamic and lemon can vary a lot, so adjust acidity and sweetness before you toss the whole salad. If you want a smoother garlic hit, grate the garlic with a microplane and let it sit a few minutes in the oil to mellow. Add fresh basil at the end so it doesn’t bruise or turn dark.

Layered Grilled Chicken Caprese Pasta Salad. Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I somehow made a Caprese Pasta Salad With Chicken that refuses to sit politely at picnics because people keep stealing it.

Servings

servings

Calories

606

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander to drain and rinse the pasta
3. Cutting board and chef’s knife for the chicken, tomatoes, onion and herbs
4. Meat mallet or rolling pin to flatten the chicken so it cooks evenly
5. Grill or heavy grill pan plus tongs or a spatula for turning the chicken
6. Large mixing bowl to combine the pasta salad
7. Small bowl and whisk or fork for the dressing
8. Measuring cups and spoons (for oil, vinegar, lemon juice, seasonings)
9. Serving spoon or silicone spatula to toss and serve the salad

Ingredients

12 ounces rotini or farfalle pasta
1 1/2 pounds boneless skinless chicken breasts
1 pint cherry or grape tomatoes (about 2 cups)
8 ounces fresh mozzarella balls (bocconcini)
1 cup fresh basil leaves, packed
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar or 3 tablespoons balsamic glaze
2 cloves garlic, minced
1 small red onion (about 1/3 cup), thinly sliced
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon red pepper flakes, optional
Juice of 1 lemon (about 2 tablespoons)
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, optional

Directions

Bring a large pot of salted water to a boil and cook 12 ounces rotini or farfalle until just al dente, about 8 to 10 minutes; reserve 1/4 cup pasta water, drain and rinse briefly under cold water to stop cooking, set aside.
Meanwhile flatten or butterfly 1 1/2 pounds boneless skinless chicken breasts to even thickness, then pat dry, season both sides with salt, pepper, 1 teaspoon dried oregano or Italian seasoning and a little olive oil.
Preheat grill or grill pan to medium-high and grill chicken 4 to 6 minutes per side until cooked through and juices run clear; let rest 5 minutes, then slice into strips or bite sized pieces.
In a small bowl whisk together dressing: 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar or 3 tablespoons balsamic glaze, juice of 1 lemon (about 2 tablespoons), 2 cloves garlic minced, 1/2 teaspoon red pepper flakes if using, and a pinch of salt and pepper; taste and adjust.
In a large bowl combine drained pasta, 1 pint halved cherry or grape tomatoes, 8 ounces fresh mozzarella balls halved if large, 1/3 cup thinly sliced red onion, and 1 cup packed fresh basil leaves torn or chiffonade.
Pour about two thirds of the dressing over the pasta mixture and toss gently, adding a tablespoon or two of reserved pasta water if the salad needs to loosen up or to help the dressing cling.
Layer or mix in the sliced grilled chicken so you get pockets of warm chicken throughout; if you want the chicken more warm, add it right after grilling so residual heat warms the pasta.
Taste and finish with remaining dressing as needed, more salt and pepper, and sprinkle 2 tablespoons chopped fresh parsley for color.
Let the salad rest at room temperature for 15 to 20 minutes to allow flavors to meld, or chill for up to 2 hours; before serving give a final toss and scatter extra basil leaves and a drizzle of balsamic glaze if you want it prettier.
Serve family style or in individual bowls, and remind people to grab both tomatoes and mozzarella with their pasta for the best Caprese bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.