Go Back
Chicken Caprese Pasta Salad

Chicken Caprese Pasta Salad

This Chicken Caprese Pasta Salad is a vibrant and satisfying dish that brings together the fresh, classic flavors of Caprese with the heartiness of pasta and tender chicken.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta (such as rotini, farfalle, or penne)
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 pint cherry tomatoes, halved
  • 8 ounces fresh mozzarella balls (ciliegine), halved or quartered if large
  • 1/2 cup fresh basil leaves, chiffonade (thinly sliced)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic glaze or reduced balsamic vinegar
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice (optional, for brightness)

Equipment

  • Large pot
  • Skillet
  • Large mixing bowl
  • Small bowl or jar

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, rinse briefly with cold water to stop the cooking process, and set aside in a large mixing bowl.
    1 pound pasta (such as rotini, farfalle, or penne)
  2. Prepare the Chicken: While the pasta cooks, pat the chicken breasts dry with paper towels. Season generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. Let the chicken rest for a few minutes, then dice it into bite-sized pieces.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, Salt and freshly ground black pepper, to taste
  3. Assemble the Salad Components: Add the cooked and diced chicken to the bowl with the drained pasta. Add the halved cherry tomatoes and the halved or quartered fresh mozzarella balls to the bowl.
    1 pint cherry tomatoes, halved, 8 ounces fresh mozzarella balls (ciliegine), halved or quartered if large
  4. Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, minced garlic, fresh lemon juice (if using), salt, and pepper. If using balsamic glaze, you can either drizzle it directly over the salad later or incorporate a tablespoon of it into the dressing for a deeper flavor.
    1/4 cup extra virgin olive oil, 1 clove garlic, minced, 1 tablespoon fresh lemon juice (optional, for brightness), Salt and freshly ground black pepper, to taste, 2 tablespoons balsamic glaze or reduced balsamic vinegar
  5. Combine and Toss: Pour the prepared dressing over the pasta, chicken, tomatoes, and mozzarella. Gently toss everything together until well combined, ensuring that all ingredients are evenly coated with the dressing.
  6. Add Fresh Herbs: Just before serving, gently fold in the chiffonaded fresh basil leaves. This keeps the basil vibrant and fragrant.
    1/2 cup fresh basil leaves, chiffonade (thinly sliced)
  7. Finish and Serve: Drizzle with additional balsamic glaze if desired, and season with a final pinch of salt and pepper to taste. Serve immediately or chill for at least 30 minutes to allow the flavors to meld.
    2 tablespoons balsamic glaze or reduced balsamic vinegar, Salt and freshly ground black pepper, to taste

Notes

To store leftover Chicken Caprese Pasta Salad, place it in an airtight container and refrigerate for up to 3-4 days. It's best to keep the dressing separate if you plan to store it for longer than a day to prevent the pasta from becoming too soggy. When ready to enjoy, simply bring the pasta salad to room temperature for about 15-20 minutes before serving for optimal flavor and texture. Freezing is not generally recommended as the texture of the fresh mozzarella and tomatoes can be compromised upon thawing.