Grilled Chicken Caprese Pasta Salad Recipe
This Grilled Chicken Caprese Pasta Salad is a vibrant and flavorful dish combining tender grilled chicken, al dente spiral pasta, fresh mozzarella, juicy cherry tomatoes, and fragrant basil, all tossed in a tangy balsamic olive oil dressing. Perfect for a summer lunch or light dinner, it can be prepared ahead and served chilled or at room temperature.
CourseMain Course
CuisineItalian
KeywordGrilled chicken pasta salad, Caprese pasta salad, chicken caprese salad, grilled chicken recipes, pasta salad recipe, Italian pasta salad, summer salad, Grilling
Prep Time45 minutes
Cook Time15 minutes
Total Time60 minutes
Servings6 servings
Calories550kcal
Ingredients
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
- 12 to 16 ounces grape or cherry tomatoes, cut in half
- 8 ounces fresh mozzarella (ciliegine), balls cut in half
- 1 large handful fresh basil, about 2/3 cup basil leaves, chopped or chiffonade
Instructions
- In a bowl, whisk together 3/4 cup extra virgin olive oil, 1/3 cup balsamic vinegar, 4 minced garlic cloves, 1 teaspoon dried basil, and a big pinch of kosher salt and pepper. Reserve about 1/4 cup of this dressing for the pasta salad.
- Place 1 pound boneless, skinless chicken breasts in a baking dish or resealable bag. Pour the remaining dressing over the chicken. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Preheat the grill to the highest setting. Remove the chicken from the marinade letting excess drip off. Grill chicken for approximately 5 to 6 minutes per side until an internal temperature of 165°F (74°C) is reached. Let the chicken rest for 5 to 10 minutes, then cut into chunks.
- While the chicken grills, cook 1 pound spiral pasta according to package instructions until al dente. Drain and cool. Chop or halve 12 to 16 ounces grape or cherry tomatoes and chop or chiffonade about 2/3 cup fresh basil leaves.
- Layer or toss together cooked pasta, chunked grilled chicken, tomatoes, halved mozzarella balls (8 ounces), and basil leaves. Drizzle the reserved dressing over the salad, then toss to combine evenly.
- Serve the pasta salad immediately, or refrigerate until ready to serve. For best flavor and freshness, add fresh basil right before serving if assembled in advance.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use any pasta shape you prefer such as penne or fusilli.
- Fresh basil added just before serving preserves its bright color and aroma.
- This salad can be made a day ahead; keep dressing separate until ready to toss.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake in the oven at 400°F for 20-25 minutes.
Nutrition
Calories: 550kcal | Carbohydrates: 55g | Protein: 35g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 90mg | Sodium: 150mg | Fiber: 3g | Sugar: 8g