Caprese Chicken Pasta Salad
By Better Plate RecipesTender bowtie pasta tossed with juicy grilled chicken, sweet cherry tomatoes, fresh mozzarella pearls, torn basil, and a balsamic glaze that ties it all together. It feels like a summer picnic in a bowl, the kind of hearty pasta salad that disappears fast at every cookout.
Why You’ll Love This Recipe
You will love this pasta salad because it gives classic Caprese flavors enough protein and texture to become a full meal. Bowtie pasta catches the balsamic dressing, grilled chicken makes it filling, cherry tomatoes add sweetness, mozzarella pearls bring creamy bites, basil keeps it fresh, and red onion adds just enough sharpness. The balsamic vinegar and glaze make the dressing tangy, glossy, and a little sweet. It is great for cookouts or meal prep because it tastes good at room temperature or chilled. The beginner-friendly trick is to rinse the pasta after cooking, cool it before adding mozzarella, and toss gently so everything stays bright and separate. The result feels picnic-friendly, colorful, and sturdy without tasting heavy. That makes it easy to serve for guests or pack for lunch.
Texture and Flavor Notes
This pasta salad works because the bowties give the dressing places to cling. Farfalle pasta has folds that catch balsamic vinaigrette, basil, and little bits of red onion, so the salad tastes seasoned instead of plain. Chicken makes it hearty, cherry tomatoes bring juicy sweetness, and mozzarella pearls give cool, creamy bites. Fresh basil is important because it keeps the balsamic and olive oil from tasting too heavy. The balsamic glaze adds a glossy sweet-tangy finish that makes the salad feel more like Caprese than a regular pasta bowl. Cooling the pasta before adding the mozzarella and tomatoes protects their texture, and tossing gently keeps the pearls, basil, and tomatoes from getting crushed. That texture control keeps the salad from tasting sticky, watery, or heavy.
Serving Ideas
This salad is made for cookouts, lunches, and make-ahead dinners because it tastes good at room temperature or chilled. Let the cooked pasta cool before adding the mozzarella, tomatoes, and basil so the cheese stays firm and the tomatoes stay fresh. If the salad has been in the fridge, let it sit at room temperature for 10 to 15 minutes before serving so the olive oil loosens and the flavors wake back up. Add the final balsamic glaze right before serving for the prettiest look. Because the chicken and pasta make it filling, it can stand alone as lunch, but it also works as a side with simple grilled vegetables or a green salad. Keep the basil bright by folding it in close to serving.
Make-Ahead Tips
This pasta salad is made for prepping ahead, but it tastes best when the texture is protected. Cook the bowtie pasta until tender with a slight bite, rinse it under cold water, and toss with a little olive oil so the pieces do not stick. Let the chicken rest before dicing so the juices stay in the meat. Cool the pasta fully before adding mozzarella, tomatoes, basil, and red onion. If the salad has been chilled overnight, it may absorb dressing, so save a little vinaigrette or add a small drizzle of olive oil before serving. Finish with balsamic glaze right at the end so it stays glossy. That last refresh keeps the pasta glossy and the Caprese flavors clear. This keeps the basil fresh and the mozzarella pleasantly firm.
Ingredient Notes & Easy Swaps
Bowtie pasta: Bowtie pasta holds dressing well and looks nice in a pasta salad. Rotini, penne, or shells can work if that is what you have.
Chicken breasts: Season the chicken before cooking and let it rest before dicing. Resting keeps the chicken from losing too much juice into the salad.
Olive oil: Olive oil is used for the pasta, chicken, and dressing. Tossing the cooled pasta with a little oil helps keep it from clumping.
Cherry tomatoes: Halved cherry tomatoes add sweetness and color. Grape tomatoes can work too.
Fresh mozzarella pearls: Pearls are easy to mix in, but diced fresh mozzarella works just as well. Pat the mozzarella dry so it does not water down the salad.
Fresh basil: Basil gives the pasta salad its classic caprese flavor. Add it after the pasta cools so the leaves stay green and fresh.
Red onion: Thin red onion adds bite against the creamy mozzarella. Use less if you want a milder salad.
Balsamic vinegar and balsamic glaze: Vinegar gives the dressing tang, while glaze adds a sweet finish. Drizzle the extra glaze lightly so the salad does not become too sweet.
Caprese Chicken Pasta Salad
Description
Tender bowtie pasta tossed with juicy grilled chicken, sweet cherry tomatoes, fresh mozzarella pearls, torn basil, and a balsamic glaze that ties it all together. It feels like a summer picnic in a bowl, the kind of hearty pasta salad that disappears fast at every cookout.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb boneless, skinless chicken breasts
- 3 tbsp olive oil, divided
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella pearls
- 1/2 cup chopped fresh basil
- 1/4 small red onion, thinly sliced
- 1/4 cup olive oil (for dressing)
- 3 tbsp balsamic vinegar
- 1 tbsp balsamic glaze, plus more for drizzling
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- 1/2 tsp honey
- Salt and pepper, to taste
Instructions
- 1Equipment: a large pot, a colander, a cutting board, a chef's knife, a large serving bowl, a small bowl and whisk or a small jar for the dressing, measuring spoons and cups, a grill pan or large skillet, tongs, an instant-read thermometer, and paper towels.
- 2Fill a large pot with water, add enough salt so the water tastes lightly salty, and bring it to a strong boil over high heat before adding the pasta. Add the bowtie pasta and cook according to the package directions until tender with a slight bite in the center, usually 10 to 11 minutes. Drain, rinse under cold water to stop the cooking, and toss with 1 tablespoon olive oil to keep the pasta from sticking.
- 3While the pasta cooks, pat the chicken dry and season both sides with the Italian seasoning, garlic powder, salt, and pepper. Drizzle with 1 tablespoon olive oil and rub it in.
- 4Heat a grill pan or large skillet over medium-high heat with 1 tablespoon olive oil. Once the oil is hot and moves easily around the pan, add the chicken and cook for 5 to 6 minutes per side, until the outside is golden with grill marks and the thickest part reads 165°F on a meat thermometer. Move to a clean cutting board to rest for 5 minutes, then dice into 1/2 inch pieces.
- 5Make the dressing in a small jar by combining 1/4 cup olive oil, balsamic vinegar, balsamic glaze, Dijon, grated garlic, honey, and a pinch of salt and pepper. Shake hard for 15 seconds until emulsified.
- 6In a large serving bowl, combine the cooled pasta, diced chicken, cherry tomatoes, mozzarella pearls, basil, and red onion. Pour the dressing over the top and toss gently with tongs so everything is evenly coated.
- 7Drizzle extra balsamic glaze in thin zigzags over the top, finish with a few cracks of black pepper, and serve at room temperature or chilled.
Tips and Tricks
- 1
Cook Pasta for Cold Salad: Boil the bowties until tender with just a slight bite, since pasta firms as it cools. Rinse under cold water to stop the cooking, then toss with a little olive oil so the pieces do not stick.
- 2
Toss Hot Pasta With Olive Oil: Drizzle a little olive oil over the just-drained pasta and toss to coat every noodle. The oil keeps the pasta from sticking together as it cools and creates a small barrier so it doesn't soak up too much of the basil dressing and turn dry by the next day.
- 3
Sear Chicken With Italian Seasoning: Season the chicken with Italian seasoning, garlic powder, salt, pepper, and olive oil before searing until it reaches 165°F inside. Resting it 5 minutes before dicing keeps the juices in the meat and out of the pasta salad.
- 4
Add Mozzarella and Tomatoes Last: Fold in the mozzarella pearls, cherry tomatoes, basil, and red onion only after the pasta has cooled. Hot pasta can melt the cheese, soften the tomatoes, and make the salad look dull instead of fresh.
Nutrition
Per serving — Calories: 500kcal, Protein: 39g, Carbs: 26g, Fat: 27g, Fiber: 2g, Sugar: 3g, Sodium: 510mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.