Go Back
Chicken Caprese Pasta Salad

Chicken Caprese Pasta Salad Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini pasta
  • 2 boneless skinless chicken breasts (about 1 lb)
  • 1 tbsp olive oil
  • 1 tsp salt, divided
  • ½ tsp black pepper, divided
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella
  • ½ cup packed fresh basil leaves, torn
  • ¼ cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Pinch of sugar (optional)

Method
 

  1. Cook the pasta in salted boiling water until al dente, 8 to 10 minutes. Drain, rinse with cold water, and set aside to drain well.
  2. Season the chicken with ½ tsp salt and ¼ tsp pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken 6 minutes per side until golden and 165°F inside. Rest 5 minutes, then slice.
  3. Whisk together ¼ cup olive oil, balsamic vinegar, mustard, garlic, ½ tsp salt, and ¼ tsp pepper. Add a pinch of sugar if needed.
  4. Toss the pasta, tomatoes, mozzarella, basil, and chicken with the dressing. Serve immediately or chill.

Notes

Grill the chicken if you prefer. A handful of baby arugula tucked into the salad adds a peppery bite. When making ahead, save a spoonful of dressing to drizzle just before serving so the flavors taste fresh again.