If you’re craving something fresh, flavorful, and downright satisfying for your next meal, this Grilled Chicken Caprese Pasta Salad Recipe is exactly what you need. I’ve been making this one for years, and it never fails to impress – juicy grilled chicken, sweet tomatoes, creamy mozzarella, and that tangy balsamic dressing all tossed with perfectly cooked pasta. Trust me, once you try it, you’ll want to make it again and again, whether for lunch, dinner, or your next backyard gathering.

Why You’ll Love This Recipe

Fresh, Vibrant Flavors: The combination of grilled chicken, ripe tomatoes, basil, and mozzarella is a classic Caprese twist that brightens up the pasta salad beautifully.
Make-Ahead Friendly: You can prep the marinade, grill the chicken, and even cook the pasta a day ahead, making it perfect for busy days or entertaining.
Customizable & Easy: Whether you prefer spiral pasta, penne, or another shape, or want to swap chicken for another protein, this recipe bends to your taste.
Perfect for Any Occasion: It’s light enough for a picnic but hearty enough for a weeknight dinner, making it a versatile crowd-pleaser.

Ingredients & Why They Work

What I love about this Grilled Chicken Caprese Pasta Salad Recipe is how each ingredient plays off the others perfectly, creating a harmonious and fresh dish. Let me walk you through the must-haves so you’ll know why choosing each one makes a difference.

Grilled Chicken Caprese Pasta Salad Recipe - Ingredients

Boneless Skinless Chicken Breasts: Lean and easy to grill, chicken soaks up the tangy marinade beautifully while staying juicy.
Extra Virgin Olive Oil: Using good quality olive oil adds richness and depth to the marinade and dressing.
Balsamic Vinegar: This gives the salad that signature sweet yet tangy zing that ties everything together.
Garlic Cloves: Fresh garlic adds aromatic punch — don’t skimp here!
Dried Basil: A little dried basil in the marinade boosts that Caprese flavor profile.
Kosher Salt & Pepper: Proper seasoning is key for bringing all the flavors alive.
Spiral Pasta: Spiral holds on to the dressing wonderfully, but feel free to use penne or fusilli if you prefer.
Grape or Cherry Tomatoes: Their natural sweetness and juiciness add freshness and a pop of color.
Fresh Mozzarella: I love ciliegine size, which feels indulgent yet light in every bite.
Fresh Basil Leaves: Freshness here is everything — the aromatic basil lends a pop of herbal brightness that finishes the salad superbly.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love making this Grilled Chicken Caprese Pasta Salad Recipe my own by switching up a few ingredients depending on mood or what’s in the fridge. I encourage you to get creative with it – this dish is a fantastic canvas.

Variation: Sometimes I’ll swap out chicken for grilled shrimp or even tofu to make it vegetarian. The balsamic marinade still shines with these options.
Seasonal Twist: When fresh tomatoes aren’t at their peak, I use sun-dried tomatoes for a concentrated burst of flavor that I just adore.
Extra Cheese Love: Adding shaved Parmesan on top gives the salad a savory edge that’s hard to resist.
Herb Boost: If you have fresh oregano or parsley, throw some in to give it an extra herbal lift.

Step-by-Step: How I Make Grilled Chicken Caprese Pasta Salad Recipe

Grilled Chicken Caprese Pasta Salad Recipe - Recipe Step

Step 1: Marinate with Love

The marinade here is everything. I whisk together extra virgin olive oil, balsamic vinegar, minced garlic, dried basil, and plenty of kosher salt and pepper. Pour about a quarter cup over your chicken breasts in a shallow dish or zip-top bag, making sure each piece gets evenly coated. I usually save the rest of the marinade – this will be your pasta salad dressing later, so don’t toss it! Let the chicken marinate for at least 30 minutes, but overnight works wonders if you’ve got the time.

Step 2: Grill to Perfection

Heat your grill to high – I like mine nice and hot to get those beautiful char marks and lock in the juices. Place the chicken on the grill, letting excess marinade drip off (otherwise it’ll cause flare-ups). Grill for about 5 to 6 minutes per side until it hits an internal temp of 165°F. If you don’t have a meat thermometer, cut into the thickest part – juices should run clear. After grilling, let the chicken rest for 5-10 minutes to redistribute those flavorful juices, then chop it into bite-sized chunks.

Step 3: Cook & Prep the Pasta and Veggies

While your chicken is grilling, boil your choice of pasta until al dente (spirals work great because they catch all that tasty dressing). I sometimes make the pasta the day before and keep it chilled in the fridge. While you’re at it, halve those grape tomatoes, chop fresh basil finely or into ribbons (chiffonade), and cut your mozzarella if you like smaller bites.

Step 4: Assemble Like a Pro

Here’s where I usually debate between layering and tossing, but both work beautifully. Layer pasta, chicken, tomatoes, mozzarella, and basil in repeated rounds for a pretty presentation, or toss everything gently in a big bowl. Just remember: if you’re making the salad ahead, wait to add that fresh basil until just before serving so it stays vibrant and fresh.

Step 5: Dress & Serve

Drizzle the remaining balsamic-olive oil marinade over your assembled salad, then toss lightly to combine. Taste and add salt and pepper if needed. Serve immediately, or chill it in the fridge until ready – this pasta salad tastes even better after letting the flavors mingle for a bit!

Pro Tips for Making Grilled Chicken Caprese Pasta Salad Recipe

Marinate Overnight: Making the chicken marinade the night before amps up the flavor; it’s one of my small tricks for juicy, flavorful chicken every time.
Don’t Overcook Pasta: Cook pasta to al dente and rinse with cold water to stop cooking, especially if prepping ahead; helps avoid mushiness in the salad.
Add Basil Last: Fresh basil wilts fast, so adding it right before serving keeps the flavors bold and the color beautiful.
Grill Temperature Control: Avoid burning the marinade by placing chicken away from direct flames if your grill runs hot—it prevents charring while keeping inside moist.

How to Serve Grilled Chicken Caprese Pasta Salad Recipe

Grilled Chicken Caprese Pasta Salad Recipe - Serving Suggestion

Garnishes

I like to sprinkle a little flaky sea salt and freshly cracked black pepper on top just before serving—trust me, these tiny touches bring out all the flavors. Sometimes I’ll add a drizzle of extra virgin olive oil or a few thin slices of fresh avocado for a creamy contrast. A handful of toasted pine nuts or slivered almonds also adds a delightful crunch if you want to get fancy.

Side Dishes

When I serve this pasta salad, I often pair it with crusty garlic bread or a simple green salad for extra freshness. It’s also fantastic alongside grilled veggies like asparagus or zucchini for a balanced summer meal. For something light, a bowl of fruit or a chilled gazpacho makes great company.

Creative Ways to Present

One of my favorite presentations for gatherings is layering this salad in a clear glass trifle bowl so everyone can see those gorgeous colors — it always gets compliments. For a picnic, individual mason jars with layered salad make for easy, pretty servings. And if you’re feeling extra festive, serve it atop baby arugula beds sprinkled with edible flowers for a wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and eat them within 2-3 days. The pasta tends to soak up the dressing more over time, so I sometimes add a splash of olive oil or a squeeze of fresh lemon juice to brighten it back up before serving again.

Freezing

From my experience, freezing this salad isn’t the best idea—fresh mozzarella and basil don’t thaw well, and the pasta can get mushy. It’s better enjoyed fresh or refrigerated for a couple of days.

Reheating

This salad is really best served chilled or at room temperature. If you want to warm the chicken separately, you can reheat it gently in the microwave or a skillet, then toss with the cold salad for a delicious contrast.

FAQs

Can I use a different protein instead of chicken in this Grilled Chicken Caprese Pasta Salad Recipe?

Absolutely! This recipe is versatile. Grilled shrimp, salmon, or even tofu can be fantastic substitutes. The balsamic marinade complements these proteins well, so feel free to experiment based on your preference or dietary needs.
How do I keep the pasta salad from getting soggy?

To avoid sogginess, cook your pasta just until al dente and rinse it under cold water to stop the cooking process. Also, avoid over-marinating the salad; toss it with dressing just before serving and add fresh basil last to keep it bright.
Can I make this salad ahead of time?

Yes! You can marinate and grill the chicken, cook and chill the pasta, and prep your veggies in advance. Assemble the salad a few hours ahead, but I recommend adding fresh basil right before serving for the best flavor and appearance.
What’s the best type of mozzarella to use?

I prefer using fresh ciliegine mozzarella balls—they’re small, tender, and perfect sized for tossing into pasta salads. If you can’t find those, fresh bocconcini or torn pieces of a larger ball work too.

Final Thoughts

Every time I make this Grilled Chicken Caprese Pasta Salad Recipe, it reminds me why simple, fresh ingredients paired thoughtfully can make an unforgettable meal. It’s the kind of dish I love sharing with friends over long summer evenings or grabbing for an easy lunch that feels special. Give it a try—you’ll find it’s as easy to make as it is to enjoy, and I bet it’ll become a staple in your recipe rotation just like it is in mine.