Grilled Chicken Caprese Pasta Salad Recipe

If you’re looking for a dish that brings together fresh, vibrant flavors with a satisfying touch of grilled goodness, this Grilled Chicken Caprese Pasta Salad Recipe is an absolute winner. I love this recipe because it’s like taking the classic Caprese salad up a notch with grilled chicken and hearty pasta—perfect for summer BBQs, potlucks, or just a colorful weeknight dinner. Stick with me and I’ll walk you through every step so your pasta salad turns out fantastic every time!

this Recipe

Ingredients You’ll Need

Each element in this Grilled Chicken Caprese Pasta Salad Recipe is chosen to complement the other, creating a balance of textures and flavors. When shopping, I recommend picking the freshest mozzarella and juicy tomatoes you can find—it makes a world of difference!

• Boneless, skinless chicken breasts: Tender and lean, perfect for grilling evenly without drying out.
• Extra virgin olive oil: Use good quality as it adds richness to the marinade and dressing.
• Balsamic vinegar: Adds a tangy sweetness that ties the Caprese elements together.
• Garlic cloves: Freshly minced garlic amps up the flavor profile in the marinade.
• Dried basil: Enhances the Italian vibe—don’t skip it, even if you also use fresh basil!
• Kosher salt and pepper: Essential for seasoning all parts of the dish properly.
• Spiral pasta: Corkscrew shapes hold dressing and morsels perfectly, but feel free to use penne or farfalle.
• Grape or cherry tomatoes: Their natural sweetness and firm skin make them salad champions.
• Fresh mozzarella (ciliegine balls preferred): Creamy, soft bites that balance acidity and add luxe texture.
• Fresh basil leaves: The star herb—add just before serving to keep it bright and aromatic.

Variations

I love sharing the base of this recipe because it’s so flexible—once you’ve got the classic Grilled Chicken Caprese Pasta Salad Recipe down, feel free to make it your own. From swapping cheeses to adding extra greens, the possibilities are endless!

• Variation: Try using grilled shrimp or turkey breast instead of chicken for a different protein boost—I’ve done this for a lighter summer twist, and my family loved it.
• Variation: Add arugula or baby spinach for an extra pop of green and a peppery kick.
• Variation: Swap fresh mozzarella for burrata if you want that creamy, indulgent texture. Warning: it’s dangerously delicious!
• Variation: For a vegan twist, use marinated tofu in place of chicken and a plant-based mozzarella alternative.

How to Make Grilled Chicken Caprese Pasta Salad Recipe

Step 1: Marinate the Chicken to Perfection

You’ll want to start by prepping your chicken so all those delicious flavors seep in. I like to whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried basil, salt, and pepper to make a marinade. Pour about a quarter cup of this over the chicken breasts in a baking dish or a resealable bag, then let them soak it up for at least 30 minutes—overnight is even better if you have the time. This step really makes a difference, trust me!

Step 2: Grill the Chicken Just Right

Preheat your grill to high heat—hot and ready to go. When you place your chicken on the grill, let any extra marinade drip off to avoid flare-ups. Grill the chicken for about 5 to 6 minutes per side. You want those beautiful grill marks and a juicy interior, so aim for an internal temp of 165°F. Once done, let the chicken rest for 5 to 10 minutes; this helps keep it tender and juicy when you cut it into chunks.

Step 3: Cook & Prep the Pasta and Veggies

While your chicken grills, boil your pasta in salted water until al dente. Don’t overcook—an al dente bite holds up best in a pasta salad. Once drained, toss it lightly with a splash of olive oil so it doesn’t stick. Meanwhile, halve the cherry tomatoes and chop your fresh basil. I usually get the mozzarella ready too by cutting the ciliegine balls in half or quarters depending on size.

Step 4: Assemble Your Caprese Pasta Salad

This is the fun part! You can either layer the salad by starting with pasta, then chicken chunks, tomatoes, mozzarella, and basil, repeating once or twice; or you can toss everything together in a big bowl. Either way, don’t forget to drizzle with the remaining balsamic-olive oil dressing and give it a gentle toss. If you’re making this ahead, I’ve learned that adding the fresh basil right before serving keeps it vibrant and fresh.

How to Serve Grilled Chicken Caprese Pasta Salad Recipe

Garnishes

I like to add an extra sprinkle of freshly cracked black pepper and a drizzle of high-quality balsamic glaze for a glossy, sweet finish. Sometimes I’ll toss in a few pine nuts or toasted almonds for a little crunch, which my guests always appreciate. And don’t forget more fresh basil on top—it’s like the final punctuation mark on a delicious sentence!

Side Dishes

This pasta salad is a star on its own, but when I’m hosting, I like to pair it with crusty garlic bread or a light green salad with lemon vinaigrette. It also goes wonderfully alongside grilled veggies or a simple antipasto platter to round out the meal.

Creative Ways to Present

For special occasions, try serving the salad in individual mason jars or pretty glass bowls to really show off those layers of color and texture. Another fun idea? Arrange the salad on a large platter and garnish with whole basil leaves and halved cherry tomatoes like a beautiful Italian flag-inspired spread. It’s as much a feast for the eyes as it is for the taste buds!

Make Ahead and Storage

Storing Leftovers

One of the best things about this Grilled Chicken Caprese Pasta Salad Recipe is how well it keeps. I store leftovers in an airtight container in the fridge, but I always add the fresh basil leaves right before serving again to keep that fresh pop. Leftover salad tastes even better the next day because the flavors meld!

Freezing

Since the salad includes fresh mozzarella and fresh basil, I don’t recommend freezing the assembled salad—it can get watery and lose texture. However, you can freeze extra grilled chicken separately, so you have it ready to toss into salads or pasta dishes later on.

Reheating

For leftovers with grilled chicken, I usually enjoy it cold or at room temperature in the salad. If you want to warm just the chicken, a quick reheat in a skillet or microwave works fine—just be careful not to overcook and dry it out. The pasta salad itself is best served chilled or at room temp to keep all those fresh flavors alive.

FAQs

Final Thoughts

This Grilled Chicken Caprese Pasta Salad Recipe holds a special place in my recipe collection because it’s both approachable and effortlessly delicious. The way the fresh, summery Caprese flavors combine with grilled chicken and pasta never fails to impress family and friends alike. I hope you try it out soon—you’ll enjoy how easy it is to pull together and how every bite bursts with freshness and satisfaction. Just imagine serving this at your next gathering and watching everyone dive in with happy smiles!

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