This Easy Caprese Chicken Pasta Salad is a fresh and tasty dish featuring pasta, juicy chicken, tomatoes, and mozzarella balls, all tossed together with a splash of balsamic dressing!
You’ll love how colorful and filling it is! It’s perfect for lunch or dinner, and leftovers are great, too—if there are any left after my family gets to it! 🍽️
Key Ingredients & Substitutions
Pasta: I love using rotini for its fun shape that holds the dressing well, but you can switch it up with bowtie or penne pasta too! If gluten-free, feel free to substitute with gluten-free pasta options.
Chicken: Boneless chicken breast is great for this recipe, but you can easily use leftover rotisserie chicken for convenience. Grilled or sautéed shrimp also works well if you want a seafood twist!
Tomatoes: I use a mix of cherry and grape tomatoes for flavor and color. You can replace these with diced large tomatoes if needed. Just make sure to remove excess juices to avoid a soggy salad.
Fresh Mozzarella Balls: Bocconcini is perfect, but if you can’t find it, you can use cubed regular mozzarella instead. Or, for a dairy-free option, you can use avocado crumbles instead of cheese.
Avocado: I love the creaminess it adds. If you want to skip it, you can add diced cucumber for a crunchy alternative, but I recommend adding some healthy fat!
How Do I Cook the Chicken Perfectly?
Cooking chicken can be tricky, but with a couple of tips, you’ll get it just right! Seasoning with salt and pepper is key to building flavor right from the start.
- Heat your skillet over medium-high heat and add olive oil. Let it get hot before adding chicken.
- Cook for about 5-7 minutes per side, not flipping too often.
- Check with a meat thermometer to ensure it’s at least 165°F or cut through to make sure it’s no longer pink.
- Let the chicken rest for a few minutes before slicing. This keeps it juicy!
Following these simple steps will ensure your chicken is juicy and flavorful, adding the perfect touch to this delicious salad!
Easy Caprese Chicken Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini or radiatori pasta
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil (for cooking chicken)
- 1 cup cherry tomatoes, halved
- 1 cup grape tomatoes, halved (mix of red and yellow if possible)
- 1 cup fresh mozzarella balls (bocconcini)
- 1 ripe avocado, peeled and diced
- 1/2 cup fresh basil leaves, plus extra for garnish
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil (for dressing)
- 1 tsp Italian seasoning or dried oregano
- 1 garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad can be put together in about 30 minutes. You’ll spend around 10 minutes cooking the pasta and chicken, and then about 15 minutes prepping the other ingredients and tossing everything together. If you want it chilled, just pop it in the fridge for 30 minutes!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Add in the rotini or radiatori pasta and cook according to the package instructions until it’s nice and al dente. Once done, drain the pasta and rinse it under cold water to cool. Set it aside while you prepare the other ingredients.
2. Prepare the Chicken:
While the pasta is cooking, take your chicken breasts and season them with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat, and cook the chicken for about 5-7 minutes on each side until it’s cooked through and no longer pink in the center. When finished, remove from the heat and let it rest for a few minutes before slicing it into bite-sized pieces.
3. Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, remaining 3 tablespoons of olive oil, Italian seasoning (or oregano), and minced garlic if you’re using it. Season with salt and pepper to taste.
4. Combine the Salad:
In a large mixing bowl, combine the cooled pasta, sliced chicken, halved cherry and grape tomatoes, mozzarella balls, diced avocado, and fresh basil leaves. Pour the dressing over the top and gently toss everything together until everything is nicely coated.
5. Serve:
Transfer the salad to a beautiful serving platter or bowl. For a garnish, sprinkle more fresh basil leaves on top. You can serve immediately, or if you like it extra refreshing, chill it in the fridge for 30 minutes before serving!
Enjoy this refreshing and colorful Caprese Chicken Pasta Salad that beautifully blends the bright flavors of tomatoes, basil, mozzarella, and balsamic with hearty chicken and pasta!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While rotini and radiatori work great for this salad, you can use any pasta shape you prefer such as penne, farfalle, or even whole wheat pasta for a healthier twist. Just make sure to adjust the cooking time based on the pasta you choose.
Is It Possible to Make This Salad in Advance?
Yes, you can prepare this salad ahead of time! You can cook the pasta and chicken a day before, and store them separately in the fridge. Mix everything together with the dressing just before serving for the best flavor and freshness.
Can I Substitute the Chicken?
Definitely! If you don’t have chicken breast, you can use pre-cooked rotisserie chicken for convenience, or even tofu, chickpeas, or cooked shrimp for a different protein option. Just be sure to keep the seasoning in mind!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To keep it fresh, try to add the avocado just before serving. If the salad seems dry when reheating, adding a splash of olive oil or balsamic vinegar will help bring it back to life!
