Description
This grilled chicken caprese pasta salad is a summer dream, featuring juicy marinated grilled chicken, tender pasta, sweet tomatoes, fresh mozzarella, and basil tossed in a flavorful balsamic dressing.
Ingredients
- 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
- 1 pound spiral pasta, cooked (or penne or preferred pasta)
- 12 to 16 ounces grape or cherry tomatoes, cut in half
- 8 ounces fresh mozzarella (ciliegine), balls cut in half if desired
- 2/3 cup fresh basil leaves, chopped or chiffonade
Instructions
1. Place the chicken in a baking dish or resealable bag. Whisk together the olive oil, balsamic vinegar, garlic, dried basil, and a generous pinch of salt and pepper. Measure out 1/4 cup of the dressing and pour it over the chicken. Reserve the remaining dressing in a sealed container in the refrigerator for the pasta salad.
2. Marinate the chicken for at least 30 minutes or up to overnight. Preheat the grill to high heat. Remove the chicken from the marinade, letting excess drip off, and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 to 10 minutes, then cut into chunks.
3. While the chicken cooks, prepare the pasta according to package directions. Drain and let cool. You can cook the pasta a day ahead and refrigerate if desired. Chop the tomatoes and basil.
4. To assemble, layer or toss together the pasta, grilled chicken, tomatoes, mozzarella, and basil in a large bowl.
5. Drizzle with the reserved balsamic dressing and toss gently to combine. Serve immediately or refrigerate until ready to serve.
Notes
If making ahead, wait to add the fresh basil until just before serving for the best flavor and color.
You can layer the salad for presentation or toss everything together for easy serving.
This dish works as both a main course or a hearty side dish.