Grilled Chicken Caprese Pasta Salad Recipe
This Grilled Chicken Caprese Pasta Salad combines succulent grilled chicken breasts marinated in a flavorful balsamic and garlic dressing with al dente spiral pasta, juicy cherry tomatoes, fresh mozzarella, and fragrant basil. Perfect for a refreshing yet hearty meal, this recipe is great for make-ahead lunches or summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Chicken and Marinade
- 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 (or your favorite cut like penne), cooked
- 12 to 16 ounces grape or cherry tomatoes, halved
- 8 ounces fresh mozzarella (ciliegine balls, halved if desired)
- 1 large handful fresh basil leaves (about ⅔ cup), 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, and a generous pinch of kosher salt and pepper. Pour about ¼ cup of this dressing over the chicken, reserving the remainder for the pasta salad. Marinate the chicken for at least 30 minutes, or up to overnight, in the refrigerator.
- Grill the Chicken: Preheat your grill to the highest setting. Remove the chicken from the marinade, letting excess drip off, and grill for about 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken and allow it to rest for 5 to 10 minutes before cutting into chunks.
- Cook the Pasta and Prep Ingredients: While the chicken grills, cook the pasta according to package instructions until al dente. Drain and either use immediately or refrigerate if cooking ahead. Meanwhile, halve the grape or cherry tomatoes and chop or chiffonade the fresh basil leaves.
- Assemble the Pasta Salad: In a large serving bowl, layer or toss the cooked pasta, grilled chicken chunks, halved tomatoes, fresh mozzarella, and basil. You can build layers or mix everything together based on your preference.
- Add Dressing and Serve: Drizzle the pasta salad with the reserved balsamic dressing and toss gently to combine. Serve immediately, or refrigerate until ready to enjoy.
- Serving Tip: If assembling the salad ahead of time, wait to add fresh basil until just before serving to maintain its bright flavor and color.
Notes
- Marinate chicken overnight for enhanced flavor.
- Cook pasta a day ahead to save time when serving.
- Use fresh mozzarella ciliegine balls for ideal mozzarella distribution.
- Wait to add basil if making the salad ahead to keep it fresh and vibrant.
- This salad can be served cold or at room temperature.