Description
This Caprese Chicken Pasta Salad combines all your summer favorites – juicy tomatoes, fresh mozzarella, and grilled chicken tossed with pasta and basil. Quick enough for weeknights but pretty enough for company!
Ingredients
Scale
- 8 oz (225g) rotini pasta (or pasta of choice)
- 2 boneless, skinless chicken breasts (about 1 lb/450g)
- 1 tablespoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 2 cups (300g) cherry tomatoes, halved
- 8 oz (225g) fresh mozzarella pearls (or ball mozzarella, torn into bite-sized pieces)
- 1/2 cup (20g) fresh basil leaves, torn or roughly chopped
- 1/4 cup (40g) red onion, thinly sliced (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey
- 2 tablespoons balsamic glaze (optional, for drizzling)
Instructions
- Cook pasta in salted water according to package directions until al dente. Drain, rinse with cold water, and toss with a drizzle of olive oil.
- Season chicken breasts with Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook chicken for 5-7 minutes per side until cooked through (165°F/74°C). Rest for 5 minutes, then slice.
- Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper to make the dressing.
- In a large bowl, combine pasta, sliced chicken, cherry tomatoes, mozzarella pearls, basil, and red onion (if using).
- Pour dressing over the salad and gently toss to coat all ingredients evenly.
- Let sit for 15 minutes for flavors to meld, then drizzle with balsamic glaze before serving.
- Garnish with additional fresh basil leaves if desired.