This easy Caprese chicken pasta salad is perfect for a quick meal! It combines tender chicken, juicy tomatoes, creamy mozzarella, and fresh basil tossed with pasta. Yum!
You can whip this up in no time, making it great for busy days. I love serving it cold—it’s like a summer picnic in a bowl! 🥗
Key Ingredients & Substitutions
Pasta: I love using rotini or radiatori for this salad because the twists hold onto the dressing well. If you don’t have these, any short pasta like penne or farfalle will work. Gluten-free pasta is great too!
Chicken: Boneless, skinless chicken breasts are easy to cook and slice. If you’re in a rush, feel free to use rotisserie chicken. Just shred it and mix it in for the same delicious flavor.
Cherry Tomatoes: They provide sweetness and color. If you can’t find them, chopped regular tomatoes or even sun-dried tomatoes make good replacements!
Mozzarella: Fresh mozzarella balls (bocconcini) are my favorite since they add creaminess. If you can’t find them, diced mozzarella cheese or even feta will work, though the flavor will change a bit.
Basil: Fresh basil is key for that Caprese flavor. In a pinch, use fresh parsley or mint for a different taste; dried basil can also replace fresh basil but make the flavor less vibrant.
How Do I Cook Chicken Perfectly for This Salad?
Cooking chicken to perfection can be tricky, but here’s an easy method:
- Start by patting the chicken dry—that helps with browning. Season with salt and pepper on both sides.
- Heat your skillet to medium-high heat and add olive oil—enough to coat the bottom.
- Cook the chicken for 5-7 minutes on each side. Keep an eye on it, and avoid moving it too much! Let it get a nice golden crust before flipping.
- After cooking, let the chicken rest for a few minutes before slicing it. It helps keep the juices in!
This way, your chicken stays juicy and flavorful, making your pasta salad even better!
Easy Caprese Chicken Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini or radiatori pasta (or any short pasta)
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for cooking chicken)
- Salt and black pepper, to taste
- 1 ½ cups cherry tomatoes, halved (red and yellow if available)
- 1 cup fresh mozzarella balls (bocconcini), drained
- 1 avocado, diced
- ½ cup fresh basil leaves, plus extra for garnish
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning or dried oregano
- 1 clove garlic, minced
- Red pepper flakes (optional, for a hint of spice)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare. You’ll spend about 10 minutes cooking the pasta and chicken, and the rest is for chopping and mixing. It’s a quick meal that’s full of flavor!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it’s al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to cool it down. Set it aside.
2. Cook the Chicken:
While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook it for about 5-7 minutes on each side until it’s cooked through and golden brown. Once done, remove it from the skillet, let it rest for a few minutes, then slice it into bite-sized pieces.
3. Prepare the Dressing:
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, minced garlic, Italian seasoning, a pinch of salt, and black pepper. If you like a little heat, sprinkle in some red pepper flakes. This will give your salad a lovely flavor!
4. Assemble the Salad:
In a large mixing bowl, combine the cooled pasta, sliced chicken, halved cherry tomatoes, fresh mozzarella balls, diced avocado, and basil leaves. It’s colorful and smells amazing!
5. Add Dressing:
Pour the prepared dressing over the salad and gently toss everything together until all the ingredients are coated evenly.
6. Serve:
Garnish your salad with more fresh basil leaves. You can serve it right away or chill it in the refrigerator for a little while—both ways are delicious!
This refreshing and colorful pasta salad combines classic Caprese flavors with hearty chicken, making it perfect for a light lunch or dinner. Enjoy your meal!
FAQ for Easy Caprese Chicken Pasta Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! This is a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand. Just shred or chop it into bite-sized pieces, and you’re good to go!
What Type of Pasta Works Best for This Recipe?
While rotini or radiatori are ideal because they hold the dressing well, any short pasta like penne, farfalle, or fusilli will work. Feel free to use gluten-free pasta if needed!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, give it a gentle toss and enjoy it cold or at room temperature!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad up to a day in advance. Wait to add the avocado until just before serving to prevent browning. This dish is perfect for meal prepping!
