Description
This Grilled Chicken Caprese Pasta Salad combines tender, juicy grilled chicken with fresh mozzarella, sweet cherry tomatoes, and vibrant basil leaves, all tossed with a tangy balsamic vinaigrette. Perfect as a refreshing summer meal or a crowd-pleasing dish for gatherings, this salad offers a harmonious balance of smoky, creamy, and tangy flavors with a delightful al dente pasta texture.
Ingredients
Scale
For the 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
For the Salad
- 1 pound spiral pasta (or your favorite cut like penne), cooked and cooled
- 12 to 16 ounces grape or cherry tomatoes, halved
- 8 ounces fresh mozzarella (ciliegine balls preferred), halved if desired
- 1 large handful fresh basil leaves (about 2/3 cup), chopped or chiffonade
Instructions
- Prepare the Marinade and Chicken: Place the chicken breasts into a baking dish or resealable bag. In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried basil, and a generous pinch of salt and pepper. Pour about 1/4 cup of this dressing over the chicken to marinate, and reserve the remaining dressing in a sealed container in the refrigerator for later use. Marinate the chicken for at least 30 minutes or up to overnight for best flavor.
- 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 until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 to 10 minutes before cutting it into bite-sized chunks.
- Cook the Pasta and Prep Veggies: While the chicken cooks, boil the pasta according to package instructions until al dente, then drain and rinse under cold water to stop cooking. Alternatively, cook the pasta ahead of time and store it in the refrigerator. Chop the tomatoes in half and prepare the basil by chopping or chiffonading.
- Assemble the Pasta Salad: In a large serving bowl, either layer or toss together the cooked pasta, grilled chicken chunks, halved tomatoes, fresh mozzarella, and chopped basil. Layering involves arranging ingredients in layers for presentation, while tossing mixes everything evenly.
- Add Dressing and Serve: Drizzle the remaining reserved dressing over the assembled salad and toss gently to coat evenly. Serve immediately for the freshest basil flavor, or store in the refrigerator until ready to serve. If preparing ahead, add the fresh basil just before serving to maintain its bright flavor and color.
Notes
- Marinate chicken up to 2 days ahead to enhance flavor.
- Cook pasta a day in advance and store refrigerated for convenience.
- For best freshness, add fresh basil just before serving if you assemble salad early.
- Use ciliegine mozzarella balls for a perfect bite-sized texture, but fresh mozzarella pearls or diced block mozzarella work well too.
- Grill chicken over high heat for a nice char and smoky flavor.
- You can substitute spiral pasta with penne or fusilli as preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
