Let Me Tell You About Chicken Caprese Pasta Salad
So picture this: it’s a muggy Tuesday evening, I’m tired, the kids are hovering like hungry seagulls, and my fridge looks bleak except for some leftover chicken and a sad bunch of basil. Enter Chicken Caprese Pasta Salad, the hero nobody asked for but everyone needs. First time I threw this together, I was really just winging it, but somehow it turned out so well my neighbor still brings it up (mostly to guilt me into making it again, honestly). I don’t always get it perfect, but that’s half the fun—plus, who really wants to eat like a robot? Not me, mate.
Why You'll Love This (or at least, not hate it)
I make this when I want something that feels like summer but still fills me up. My family goes absolutely bonkers for it—especially my son, who claims he doesn't like tomatoes but picks out the mozzarella and then comes back for seconds anyway. Truth is, it's the kind of thing I toss together when the "what's for dinner" question is met with a collective shrug. (Though, if you’re not a fan of cold pasta, this might test your patience. Warm pasta salad? I’ve tried it. 3/10. Would not recommend!)
Here's What You'll Need (Sort of)
- 2 cups cooked pasta (I usually use penne, but honestly, rotini or even fusilli works—my aunt swears by bowties, go figure)
- 1-2 cups cooked chicken, shredded or chopped (store-bought rotisserie saves my hide more often than I care to admit, but grilled works, too)
- 1 cup cherry tomatoes, halved (or just quarter up regular ones if that’s all you’ve got; I’ve done it and lived to tell the tale)
- 1 cup mozzarella balls, halved (the little bocconcini—though I've also just torn up a big piece of mozzarella when desperate)
- A good handful of fresh basil leaves, torn (dried basil in a pinch, but it’s not the same)
- 2-3 tablespoons olive oil (my grandmother always insisted on extra-virgin, but I’ve used the regular stuff. Not a big deal)
- 1-2 tablespoons balsamic glaze (or just balsamic vinegar if that’s what you’ve got, but glaze is better)
- Salt and black pepper, plus a pinch of chili flakes if you like a kick
How To Make My Kind of Chicken Caprese Pasta Salad
- First, cook your pasta in salty water until it’s just al dente. Don’t overdo it or you’ll end up with pasta mush (I have, and it’s... not ideal).
- Drain and rinse the pasta with cold water—yes, I know some chefs say not to, but I can't be bothered with sticky noodles.
- Toss the pasta in a big bowl. Add the chicken, tomatoes, mozzarella, and basil. This is where I sneak a few mozzarella balls; quality control, you know?
- Drizzle over the olive oil and balsamic glaze. Sprinkle with salt, pepper, and chili flakes if you’re feeling bold. Give everything a good toss. Don’t worry if it looks a bit weird; it kind of comes together after a minute.
- Actually, I find it works better if you let it sit for 15 minutes—just so the flavors can have a little mingle. But if you’re hangry, dig in right away.
Notes from My (Messy) Kitchen
- I once tried making this with whole wheat pasta, thinking I was being healthy. It was... chewy. Not my best move.
- If you only have regular vinegar, reduce it a bit on the stove with a teaspoon of sugar—it’s not glaze, but it’ll do in a jiffy.
Variations I’ve Actually Tried (Some Good, Some... Eh)
- Swapped chicken for grilled shrimp once—my sister loved it, but the kids staged a protest. Go figure.
- Tried adding avocado. Tasty, but turns weirdly mushy if you store it. Just skip it unless you’re eating it all in one go.
- Once, in a moment of madness, I grated parmesan all over—honestly, not bad, but it kind of overwhelmed the fresh mozzarella. Wouldn’t do it again, but live and learn.
Equipment (and How I Get By Without It)
- Large mixing bowl (I’ve used a salad spinner bowl in a pinch—just don’t spin!)
- Sharp knife for the tomatoes and chicken
- If you don’t have a salad tossing spoon, use your (clean) hands; more fun, anyway
How to Store It (If There’s Any Left)
Keep it in an airtight container in the fridge. It should last 2-3 days, but honestly, in my house, it never lasts more than a day! And, in my opinion, the flavors are actually better the next day—if you can wait that long.
Serving Ideas (Not That You Asked)
I usually serve it straight from the fridge, maybe with some crusty bread if I'm feeling fancy. My mum likes to add a squeeze of lemon on top—she says it "wakes the whole thing up." Sometimes I just eat it out of the bowl in front of the telly. No shame.
Pro Tips (Learned the Hard Way)
- Don’t overcook the pasta! I once tried to multitask and ended up with mush. Never again.
- If you’re making it ahead, keep a few basil leaves back and add them right before serving, or they’ll go all limp and sad.
- Actually, I find it works better if you let it sit at room temp for about 10 minutes before eating. The flavors really come through.
FAQ (Because You Ask, I Answer)
- Can I make it vegetarian? Absolutely. Just skip the chicken or try chickpeas for a bit of protein. Or tofu, if you’re into that. (I’m not, but you do you!)
- Is it gluten-free? Well, only if you use gluten-free pasta, obviously. I’ve used this Bon Appétit list of gluten-free pastas before and it turned out decent.
- Can I use dried basil? Technically yes, but it’s just not the same. If you must, rehydrate it a bit in the olive oil first. Or raid your neighbor’s herb garden—kidding, mostly.
- What pasta shape is best? I like penne, but honestly, any short pasta works. I read over on Serious Eats that shapes like rotini cling to dressing better. I agree, kinda.
- Can I freeze it? I wouldn’t. The mozzarella gets weird and the tomatoes go watery. Just make a smaller batch if you need to.
Oh, and before I forget, one time I accidentally swapped the olive oil for avocado oil. Not bad! So, go wild. After all, cooking’s part art, part happy accident, right?
Ingredients
- 2 cups cooked pasta (such as rotini or penne)
- 2 grilled chicken breasts, sliced
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- ¼ cup fresh basil leaves, torn
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
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1Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
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2Season chicken breasts with salt and pepper, grill until cooked through, then slice into strips.
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3In a large bowl, combine cooked pasta, sliced chicken, cherry tomatoes, mozzarella balls, and basil leaves.
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4In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper.
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5Pour the dressing over the salad and toss gently to combine. Serve immediately or chill before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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