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Chicken Caprese Pasta Salad Recipe

A bright, summery pasta salad with grilled chicken, cherry tomatoes, fresh basil, and mozzarella tossed in a balsamic vinaigrette.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 8 servings

Ingredients

  • 6 pieces chicken cutlets
  • 1 pound bowtie pasta (farfalle)
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil for pasta water
  • 1/2 red onion diced
  • 1 pint cherry or grape tomatoes
  • 8 ounces mozzarella cheese cubed
  • 1 bunch fresh basil chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil for dressing
  • salt and pepper to taste

Instructions

  • Grill or roast the chicken cutlets over medium heat until cooked through, about 4–6 minutes per side depending on thickness; rest briefly, then slice into strips.
  • Bring a large pot of water to a rolling boil; add 3 tablespoons olive oil and 1/2 teaspoon kosher salt, then add the bowtie pasta and cook for 9–10 minutes until al dente.
  • Drain the pasta in a colander and rinse with cold water to stop cooking and cool the noodles.
  • In a large mixing bowl combine the diced red onion, cherry tomatoes, cooled pasta, and sliced chicken.
  • In a small saucepan, combine 1/4 cup balsamic vinegar, 1/4 cup olive oil, and salt and pepper to taste; simmer over low–medium heat until the mixture reduces by about half and thickens slightly, about 5–8 minutes.
  • Pour the warm reduced dressing over the pasta mixture and toss to coat evenly.
  • Add the cubed mozzarella and chopped fresh basil, toss gently, and adjust seasoning with salt and pepper before serving.

Equipment

  • Grill or Oven
  • Large Stockpot
  • Colander
  • Large Mixing Bowl
  • Small Saucepan
  • Knife
  • Cutting Board

Notes

  • Use bite-size mozzarella for easier mixing.
  • Cool pasta completely before adding cheese to prevent melting.
  • Reduce balsamic slowly to avoid burning.
  • Adjust salt and pepper to taste.