Chicken Caprese Pasta Salad
What I love most about this dish is how effortlessly it fits into everyday life. It works just as well for a quick lunch as it does for a casual dinner or even a small gathering.
Equipment
- Large pot
- Colander
- Mixing Bowl
- Chef’s knife
- Cutting board
- Whisk or fork
- Measuring cups and spoons
Ingredients
For the Pasta Salad
- 8 oz about 2 cups pasta (rotini, penne, or bowtie work best)
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella diced or mini balls
- 2 cups cooked chicken breast cubed
- 1/4 cup fresh basil chopped
For the Dressing
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 clove garlic minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Optional Add-ins
- 1 avocado diced
- 1/4 cup red onion thinly sliced
- Balsamic glaze for drizzling
Instructions
Cook the Pasta
- Fill a large pot with water and bring it to a boil over high heat.
- Add a generous pinch of salt once it’s boiling—this seasons the pasta from the inside out.
- Stir in the pasta and cook according to package instructions until al dente.
- Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it for the salad.
- Pro tip: Toss the drained pasta with a tiny drizzle of olive oil to prevent sticking.
Prepare the Chicken
- If using raw chicken, season both sides with salt, pepper, and a pinch of garlic powder.
- Heat a skillet over medium heat with 1 tsp olive oil.
- Cook the chicken until golden brown and cooked through (about 5–7 minutes per side, depending on thickness).
- Let it rest for a few minutes, then cube or slice into bite-sized pieces.
- Pro tip: Resting the chicken keeps it juicy and prevents it from drying out.
Chop the Vegetables and Cheese
- Halve the cherry tomatoes and dice the mozzarella (or use mini mozzarella balls for convenience).
- Chop the fresh basil finely.
- If using optional add-ins like avocado or red onion, prep them now.
Make the Dressing
- In a small bowl, combine olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper.
- Whisk vigorously until the ingredients are fully emulsified and smooth.
- Pro tip: Whisk continuously to prevent lumps and to ensure a silky dressing.
Assemble the Salad
- In a large mixing bowl, combine the cooled pasta, chicken, tomatoes, mozzarella, and basil.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Taste and adjust salt or pepper as needed.
- If using optional add-ins, fold them in gently to avoid mashing delicate ingredients like avocado.
Serve and Enjoy
- Transfer to a serving dish or individual plates.
- Drizzle extra balsamic glaze on top for added flavor and visual appeal, if desired.
- Serve immediately, or refrigerate for up to 2 days for a refreshing, ready-to-go meal.
Notes
Nutritional Value (per serving, approximate)
- Calories: 380–420 kcal
- Protein: 28–30 g
- Carbohydrates: 32–35 g
- Fat: 18–20 g
- Fiber: 3–4 g
- Sugar: 4–5 g
- Sodium: 450–500 mg