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Fresh Caprese Chicken Pasta Salad with Pesto Vinaigrette

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A light, refreshing pasta salad featuring grilled chicken, fresh mozzarella, cherry tomatoes, and a vibrant homemade pesto vinaigrette. Perfect for easy summer meals and casual get-togethers.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), seasoned with salt, pepper, and garlic powder
  • 8 oz (225 g) rotini or penne pasta, cooked al dente and cooled
  • 8 oz (225 g) fresh mozzarella pearls or cubed fresh mozzarella
  • 1 ½ cups cherry or grape tomatoes, halved
  • 1 cup loosely packed fresh basil leaves, chopped
  • For the Pesto Vinaigrette:
  • 1 cup fresh basil leaves (packed)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons pine nuts or walnuts, toasted
  • 2 cloves garlic, minced
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper to taste
  • Optional: ¼ cup grated Parmesan cheese

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 oz rotini pasta and cook according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely (about 15 minutes).
  2. Prepare the chicken: While the pasta cooks, season chicken breasts with salt, pepper, and garlic powder on both sides. Heat a grill pan over medium-high heat and lightly oil the grates. Grill chicken for 5-7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing into thin strips or bite-sized pieces (about 15 minutes including resting).
  3. Make the pesto vinaigrette: In a food processor, combine 1 cup fresh basil leaves, 2 tablespoons toasted pine nuts, 2 minced garlic cloves, 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Pulse to combine. With the processor running, slowly drizzle in ¼ cup olive oil until smooth and emulsified. If using, add ¼ cup grated Parmesan and pulse once to blend (5 minutes).
  4. Assemble the salad: In a large mixing bowl, combine cooled pasta, sliced chicken, halved cherry tomatoes, fresh mozzarella pearls, and chopped basil leaves. Pour the pesto vinaigrette over the salad and toss gently to coat everything evenly.
  5. Final touches: Taste and adjust seasoning with salt and pepper as needed. Chill the salad in the refrigerator for at least 30 minutes to let flavors meld and serve cold or at room temperature.

Notes

Rinse pasta with cold water to stop cooking and help vinaigrette cling better. If pesto vinaigrette is too thick, add a teaspoon or two of water to loosen. For juicier chicken, pat dry before seasoning and avoid moving too much on the grill. Salad tastes better after chilling for at least 30 minutes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheating is not recommended; serve cold or room temperature.

Nutrition

Keywords: Caprese, chicken pasta salad, pesto vinaigrette, summer salad, easy dinner, healthy meal, grilled chicken, mozzarella, cherry tomatoes

Find it online: https://prismtaste.com/fresh-caprese-chicken-pasta-salad-recipe-easy-healthy-summer-meal/