Chicken Caprese Pasta Salad
A vibrant summer pasta salad combining tender rotini pasta, juicy cherry tomatoes, fresh mozzarella, and basil, tied together with zesty balsamic vinaigrette and golden olive oil. Topped with grilled chicken for a refreshing, satisfying meal.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 8 servings
- Category: salads
- Method: Grilling, Boiling, Tossing
- Cuisine: Italian-American
- Diet: Omnivore
Ingredients
12 oz rotini pasta
1 lb boneless, skinless chicken breasts
1 pint cherry tomatoes, halved
8 oz fresh mozzarella balls, halved
1 cup fresh basil leaves
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp honey
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente; drain and set aside.
Heat a grill pan over medium-high heat. Season chicken breasts with salt and pepper. Cook for 5-7 minutes per side, until golden and no longer pink. Let cool, then dice into 1-inch pieces.
In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and basil.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, and a pinch of salt. Add to the pasta mixture and toss to coat. Gently stir in the cooked chicken.
Season with additional salt and pepper. Chill for at least 1 hour before serving to allow flavors to meld.
Notes
For a gluten-free option, use gluten-free pasta.
For added crunch, toss with cherry tomato halves before assembly.
The salad can be prepared up to 4 hours in advance; store chilled.
Adjust vinegar and oil quantities to taste.
Find it online: https://cookingwithramsay.com/chicken-caprese-pasta-salad/