This grilled chicken Caprese pasta salad is pure summer perfection. Serve it layered or tossed, drizzle with a tangy balsamic vinaigrette and enjoy. Marinated grilled chicken, ripe tomatoes, creamy mozzarella and fragrant basil come together for an incredible, versatile dish.
It’s giving all the best summer vibes.
This pasta salad is reliable, bright and easy to make. It works as a side at a BBQ, a hearty lunch or even a main course for dinner. You can prep most of it ahead of time or put it together about 30 minutes before serving — it’s that flexible.
Layered or tossed — both look beautiful and taste fantastic. A layered presentation is fun to serve and makes a pretty buffet centerpiece; just toss right before serving so the basil stays fresh.
Make it however you like
I’ve made Caprese-style pasta salads for years and when I added balsamic-marinated chicken it became a must-share for summer entertaining. This comes together easily and is perfect for holiday weekends or a simple weeknight meal.
Start with the balsamic-marinated grilled chicken. You can marinate and grill the chicken a day or two ahead or use leftover grilled chicken. It’s quick to prepare and keeps well.
The rest is classic Caprese flavors in pasta-salad form: fresh mozzarella (I like the small ciliegine balls, halved if large), sweet grape or cherry tomatoes and a generous amount of fresh basil. The tomatoes only get better as the season progresses.
Lots of fresh basil
Use your favorite pasta shape — spirals or penne are both excellent for pasta salads because they hold the dressing and ingredients well.
The dressing is a simple balsamic vinaigrette that doubles as the chicken marinade. It’s ideal because the flavors marry nicely and the salad holds up if made a few hours ahead. If you assemble ahead, wait to add the fresh basil until just before serving to keep it bright and not wilted.
This salad is dreamy eaten outside on a sunny day — fresh, vibrant and satisfying for everyone at the table.
Grilled Chicken Caprese Pasta Salad
Grilled Chicken Caprese Pasta Salad
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 3/4 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- kosher salt and pepper
- 1 pound spiral pasta, cooked (or your favorite cut, like penne)
- 12 to 16 ounces grape or cherry tomatoes, halved
- 8 ounces fresh mozzarella, ciliegine or a chopped log
- 1 large handful fresh basil, about 2/3 cup, chopped or chiffonade
Instructions
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Prep the chicken: place chicken in a baking dish or resealable bag. Whisk together olive oil, balsamic vinegar, minced garlic, dried basil and a generous pinch of salt and pepper. Reserve about 1/4 cup of the dressing to use on the pasta salad and pour the rest over the chicken. Marinate at least 30 minutes or up to overnight.
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Grill the chicken: preheat the grill to high. Let excess marinade run off and grill the chicken 5–6 minutes per side, or until the internal temperature reaches 165°F. Let rest 5–10 minutes, then cut into chunks.
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Cook the pasta according to package directions (or do this the day before). Drain and cool. Halve the tomatoes and chop the basil while the chicken cooks.
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Assemble the salad: layer or toss the pasta, chunked chicken, tomatoes, mozzarella and basil. Repeat layers if desired, or simply combine everything in a large bowl.
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Dress and serve: drizzle the reserved dressing over the salad and toss to combine. Serve immediately or refrigerate until ready. If prepared ahead, add fresh basil just before serving to keep it vibrant.
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Perfect forkful.