Chicken Caprese Pasta Salad Recipe

Introduction

Chicken Caprese Pasta Salad is a fresh and flavorful dish combining tender chicken, tangy cherry tomatoes, creamy mozzarella, and aromatic basil. Tossed with a zesty Italian dressing and a smooth mayo-based sauce, it’s perfect for a light lunch or a crowd-pleasing picnic.

Ingredients

• 1 pound fusilli pasta
• 2 chicken breasts, cut into ½ inch chunks
• 1 ½ pint cherry tomatoes, halved
• 16 oz mozzarella pearls marinated in oil, chili peppers, and garlic (include the marinated oil)
• 1 tbsp balsamic vinegar (for marinating chicken)
• ½ cup fresh basil, chopped
• Salt and pepper, to taste
• 1 packet zesty Italian dressing mix
• ¼ cup balsamic vinegar (for dressing)
• 3 tbsp water
• ½ cup olive oil
• 1 cup mayonnaise
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Cook the fusilli pasta according to package instructions until al dente. Drain and let it cool completely.
2. Step 2: Place the chicken chunks into a gallon-size zip-top bag. Add the marinated oil from the mozzarella pearls and 1 tablespoon of balsamic vinegar. Seal and refrigerate to marinate for at least one hour or up to overnight.
3. Step 3: Heat 2–3 tablespoons of the marinated oil in a pan over medium-high heat. Remove the chicken from the bag and sauté in the hot oil until browned and cooked through on all sides. Discard any remaining oil. Set the cooked chicken aside.
4. Step 4: In a cruet or mason jar, combine ¼ cup balsamic vinegar, 3 tablespoons water, and the zesty Italian dressing mix. Shake well. Add ½ cup olive oil and shake again until emulsified.
5. Step 5: In a separate bowl, mix 1 cup mayonnaise with ½ cup of the prepared Italian dressing until fully combined. This will be your creamy dressing.
6. Step 6: In a large serving bowl, toss the cooled pasta with half of the creamy dressing mixture until well coated.
7. Step 7: Add the halved cherry tomatoes, mozzarella pearls, and chopped basil. Gently toss to combine.
8. Step 8: Stir in the cooked chicken, then pour in the remaining creamy dressing. Toss gently until everything is evenly coated.
9. Step 9: Garnish with chopped fresh parsley and, if desired, a drizzle of balsamic glaze or vinegar.
10. Step 10: Chill the salad for at least one hour or preferably overnight to allow flavors to meld before serving.

Tips & Variations

• For extra flavor, use homemade balsamic glaze as a finishing touch just before serving.
• Substitute rotini or penne pasta if fusilli is unavailable.
• Grill the chicken instead of sautéing for a smoky taste.
• Add sliced olives or sun-dried tomatoes for a Mediterranean twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta salad is best served chilled. Before serving again, give it a gentle toss and add a splash of olive oil or balsamic vinegar to freshen the flavors if needed. Avoid freezing, as the texture of the mozzarella and dressing may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan or vegetarian?

Yes, simply omit the chicken and mozzarella pearls. You can add chickpeas or grilled vegetables for protein and keep the creamy dressing or replace it with a plant-based alternative.

How do I prevent the pasta from sticking together?

Be sure to drain the cooked pasta well and toss it with a little olive oil as soon as it’s drained. Cooling it completely before mixing with other ingredients also helps prevent sticking.

Chicken Caprese Pasta Salad Recipe

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A flavorful and refreshing Chicken Caprese Pasta Salad featuring tender sautéed chicken, al dente fusilli pasta, juicy cherry tomatoes, marinated mozzarella pearls, fresh basil, and a creamy zesty Italian dressing with a balsamic twist. Perfect for a light lunch or a make-ahead meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes (includes marinating and chilling time)
• Yield: 6 servings 1x
• Category: Salad
• Method: Sautéing
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta and Salad Ingredients

• 1 pound fusilli pasta
• 1 1/2 pint cherry tomatoes, halved
• 16 oz mozzarella pearls marinated in oil, chili peppers, and garlic (including the marinated oil)
• 1/2 cup fresh basil, chopped
• Salt & pepper to taste
• For garnish: chopped fresh parsley
• Drizzle of balsamic glaze or vinegar for garnish

Chicken

• 2 chicken breasts, cut into ½ inch chunks
• 1 tbsp balsamic vinegar (for marinating chicken)
• 2–3 tbsp marinated mozzarella oil (for cooking chicken)

Dressing

• 1 packet zesty Italian dressing mix
• ¼ cup balsamic vinegar
• 3 tbsp water
• ½ cup olive oil
• 1 cup mayonnaise

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, according to package instructions. Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool completely.
2. Marinate Chicken: Place the chicken chunks into a large gallon-sized Ziploc bag. Add the marinated oil from the mozzarella pearls and 1 tablespoon of balsamic vinegar into the bag. Seal and refrigerate for at least 1 hour or up to overnight to allow the chicken to absorb the flavors.
3. Sauté Chicken: Heat 2-3 tablespoons of the marinated oil in a pan over medium-high heat. Once hot, add the chicken chunks and discard any remaining oil from the marinade. Cook the chicken, turning occasionally, until all sides are nicely browned and the chicken is cooked through, about 6-8 minutes. Remove from heat and set aside.
4. Prepare Dressing: In a cruet or mason jar, combine ¼ cup balsamic vinegar, 3 tablespoons water, and the zesty Italian dressing mix. Shake well to dissolve the mix completely. Add ½ cup olive oil to the jar and shake vigorously until combined. In a separate bowl, mix 1 cup mayonnaise with ½ cup of this prepared Italian dressing until smooth and creamy. This creates a rich, creamy dressing for the salad.
5. Assemble Salad: In a large serving bowl, add the cooled fusilli pasta and half of the creamy Italian dressing mixture. Toss gently to coat the pasta evenly. Add the halved cherry tomatoes, halved mozzarella pearls, and chopped fresh basil. Toss again to distribute ingredients. Add the cooked chicken chunks, then pour in the remaining creamy dressing and gently toss until the salad is fully incorporated.
6. Chill: Cover the salad tightly and refrigerate for at least 1 hour, preferably overnight, to allow flavors to meld and the salad to chill.
7. Garnish and Serve: Before serving, garnish the salad with chopped fresh parsley and drizzle with balsamic glaze or additional balsamic vinegar for extra flavor. Optionally, drizzle a little olive oil and season with salt and pepper to taste.

Notes

• Marinating the chicken overnight enhances the flavor and tenderness.
• Use fresh mozzarella pearls marinated in oil and chili peppers for the best taste.
• For a lighter version, substitute mayonnaise with Greek yogurt.
• Ensure the pasta is thoroughly cooled before mixing to prevent the dressing from becoming greasy.
• Chilling the salad allows the flavors to meld beautifully before serving.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keywords: Chicken Caprese Pasta Salad, fusilli pasta salad, mozzarella pearl salad, cherry tomato pasta salad, Italian pasta salad, creamy Italian dressing, summer pasta salad