Description

This Grilled Chicken Caprese Pasta Salad combines tender, juicy grilled chicken breasts with fresh mozzarella, sweet grape tomatoes, and aromatic basil, all tossed with a tangy balsamic vinaigrette and perfectly cooked pasta. Ideal for a refreshing summer meal or an impressive potluck dish, this recipe offers a vibrant blend of Mediterranean flavors with a delightful balance of protein, fresh vegetables, and herbs.

Ingredients

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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 al dente
12 to 16 ounces grape or cherry tomatoes, halved
8 ounces fresh mozzarella (ciliegine balls recommended), halved if desired
1 large handful fresh basil (about ⅔ cup), chopped or chiffonade

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Instructions

Prepare the Chicken and Marinade: Place the chicken breasts in a baking dish or resealable bag. In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried basil, and a generous pinch of kosher salt and black pepper. Pour about 1/4 cup of this dressing over the chicken to marinate, making sure the chicken is well coated. Reserve the remaining dressing in a sealed container and refrigerate for later use.
Marinate the Chicken: Allow the chicken to marinate for at least 30 minutes, or preferably overnight in the refrigerator for enhanced flavor penetration.
Grill the Chicken: Preheat your grill to the highest heat setting. Remove the chicken from the marinade, letting excess drip off, and place it on the hot grill. Grill the chicken for approximately 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked through, let the chicken rest for 5 to 10 minutes to retain juices, then cut into bite-sized chunks.
Cook the Pasta and Prepare Vegetables: While the chicken is grilling, boil the pasta in salted water until al dente, then drain and rinse with cold water to stop cooking. Chop the grape tomatoes in halves and roughly chop or chiffonade the fresh basil.
Assemble the Pasta Salad: In a large serving bowl or dish, layer or toss together the cooked pasta, grilled chicken chunks, halved tomatoes, mozzarella balls, and fresh basil. Drizzle the reserved dressing over the top, then toss gently to evenly coat all ingredients.
Serve or Store: Serve the salad immediately for freshest basil flavor, or refrigerate to serve chilled later. If preparing ahead of time, add the fresh basil just before serving to maintain its bright color and flavor.

Notes

Marinate chicken up to 24 hours ahead for best flavor.
Cook pasta a day ahead and refrigerate for convenience.
For vegan versions, substitute chicken with grilled tofu and use vegan mozzarella alternatives.
Wait to add fresh basil until serving if making the salad in advance to preserve freshness.
Adjust salt and pepper to taste depending on your marinade preference.

Nutrition

Serving Size: 1 serving (approximately 1/6 of recipe)
Calories: 480 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 70 mg