This colorful pasta salad is like a hug in a bowl! With layers of juicy grilled chicken, fresh tomatoes, creamy mozzarella, and basil, it brings the classic Caprese to life.
It’s super easy to make, and I love how it looks all pretty on the table. Perfect for a summer picnic or just a cozy dinner at home. Plus, it’s tasty cold or warm! 🍝🍅
Key Ingredients & Substitutions
Rotini Pasta: Short pasta like rotini holds the dressing well. If you can’t find rotini, try fusilli, penne, or farfalle for a similar texture.
Chicken Breasts: Grilled chicken gives great flavor. You can substitute with leftover rotisserie chicken or even use grilled shrimp for a tasty twist!
Cherry Tomatoes: These add sweetness and color. If you’re out of cherry tomatoes, you can use diced regular tomatoes or grape tomatoes instead.
Fresh Mozzarella: Mozzarella balls are creamy and delicious. If you can’t find them, feta cheese can work too, but it will give a different taste!
Fresh Basil: Basil brings freshness. If you don’t have it, try parsley or arugula as an alternative, although it will slightly change the flavor.
How Do I Grill Chicken Perfectly?
Grilling chicken can be tricky, but with a few tips, you’ll have juicy, flavorful results every time! Here’s how:
- Start with even-sized chicken breasts for more uniform cooking. If they’re thick, consider pounding them to an even thickness.
- Preheat your grill or grill pan properly; the heat needs to be medium-high to get nice grill marks without drying out the meat.
- Brush olive oil on the chicken and season well with salt, pepper, and any other spices you love.
- Don’t rush; grill the chicken for about 6-7 minutes on each side. Use a meat thermometer to check that it reaches 165°F (75°C).
- Let the grilled chicken rest for 5 minutes before cutting. This keeps it juicy! Cutting too soon makes it dry.
Easy Layered Grilled Chicken Caprese Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 ounces rotini pasta (or other short pasta)
- 2 boneless, skinless chicken breasts
- 1 teaspoon olive oil (for brushing chicken)
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved (mix of red and yellow if possible)
- 8 ounces fresh mozzarella balls (bocconcini or ciliegine)
- 1/3 cup fresh basil leaves, sliced or torn
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar (or balsamic glaze for drizzling)
- 2 cloves garlic, minced
- Optional: 1 teaspoon Italian seasoning or dried oregano
Time Needed:
This tasty dish takes around 25-30 minutes to prepare from start to finish. You’ll spend about 10 minutes cooking the pasta and chicken and another 10-15 minutes assembling and dressing the salad. If you prefer chilling it for a bit to meld the flavors, add an extra 30 minutes to the total time.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once boiling, add the rotini pasta and cook according to the package instructions until it’s al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set the pasta aside while you prepare the chicken.
2. Grill the Chicken:
Preheat your grill or grill pan over medium-high heat. Brush both sides of the chicken breasts with olive oil and season them generously with salt, pepper, and, if you like, some Italian seasoning. Grill the chicken for about 6-7 minutes on each side or until they reach an internal temperature of 165°F (75°C) and have nice grill marks. Remove the chicken from the grill and let it rest for about 5 minutes before cutting.
3. Prepare the Chicken:
Once the chicken has rested, chop it into bite-sized cubes. This will make it easy to mix into the salad.
4. Make the Dressing:
In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, and some salt and pepper to taste. This dressing is simple yet full of flavor!
5. Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, grilled chicken cubes, halved cherry tomatoes, mozzarella balls, and fresh basil leaves. Make sure everything is well mixed for optimum flavor.
6. Dress the Salad:
Pour the prepared dressing over the salad and gently toss everything together. Be careful not to break the mozzarella balls while mixing!
7. Chill or Serve:
You can serve the salad immediately, or for even better flavor, cover it and chill in the fridge for about 30 minutes. If you like, drizzle a bit of balsamic glaze over the top just before serving for a decorative touch.
8. Enjoy!
This salad is perfect for lunch, a picnic, or a light dinner. It’s delicious both cold and at room temperature, making it a versatile choice. Enjoy your easy, delicious layered Caprese pasta salad!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken works great in this salad. Just cube it and mix it in. You’ll save time and get a delicious flavor boost!
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the chicken and add extra vegetables like bell peppers, cucumbers, or avocados for crunch. You can also add chickpeas or white beans for protein!
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the pasta from getting mushy, consider storing the dressing separately and mixing it in just before serving.
Can I Substitute the Mozzarella?
Yes! If fresh mozzarella isn’t available, you can use diced provolone, feta, or even hard cheese like parmesan for a different flavor. Just remember that it will change the overall taste of your salad.
