Grilled Chicken Caprese Pasta Salad Recipe

If you’re looking for a pasta salad that’s bursting with fresh, vibrant flavors and has a little something for everyone, you’re in for a treat. This Grilled Chicken Caprese Pasta Salad Recipe is absolutely fan-freaking-tastic—I promise it’ll become your go-to for potlucks, weeknight dinners, or even a picnic with friends. I love this recipe because it’s got the smoky goodness of grilled chicken, the juicy sweetness of fresh tomatoes, the creamy pop of mozzarella, and that bright basil—plus a simple balsamic dressing that ties it all together perfectly. Keep reading, and I’ll share all my tips to make sure yours turns out incredible!

this Recipe

Ingredients You’ll Need

Every ingredient in this Grilled Chicken Caprese Pasta Salad Recipe plays a role in creating that perfect balance of textures and flavors. I always recommend grabbing the freshest basil and the best mozzarella you can find—it really elevates the dish.

• Boneless, skinless chicken breasts: Choose chicken breasts that are even in thickness for more even grilling.
• Extra virgin olive oil: Go for good quality olive oil to ensure your dressing is flavorful and smooth.
• Balsamic vinegar: Adds the perfect tangy-sweet kick; if you find a good aged balsamic, even better!
• Garlic cloves: Fresh minced garlic gives the dressing a punch—you’ll taste the difference over pre-minced garlic.
• Dried basil: Adds an herbal note in the marinade, complementing the fresh basil in the salad.
• Kosher salt and pepper: Essential for seasoning the chicken and dressing perfectly.
• Spiral pasta (or favorite cut): Spiral holds onto the dressing well, but penne or fusilli work beautifully too.
• Grape or cherry tomatoes: These burst with sweetness and add juicy pops in every bite.
• Fresh mozzarella: I love using ciliegine balls because they’re bite-sized; cutting them in half helps distribute the cheese more evenly.
• Fresh basil: Adds the final aromatic lift; chiffonade or chopped, both work great depending on your preference.

Variations

I like to mix things up sometimes based on what’s in season or what I have on hand. Feel free to make this Grilled Chicken Caprese Pasta Salad Recipe your own—the best dishes come from a little creativity and personal flair.

• Swap the protein: I’ve made this with grilled shrimp or even tofu for a vegetarian twist, and it turns out just as delicious.
• Use different pasta: Whole wheat or gluten-free pasta works wonderfully—just cook to al dente for the best texture.
• Add extra veggies: Roasted red peppers, cucumbers, or olives add a fun Mediterranean vibe.
• Dressing tweaks: Sometimes I add a touch of honey or Dijon mustard to the balsamic dressing for extra depth.

How to Make Grilled Chicken Caprese Pasta Salad Recipe

Step 1: Marinate the Chicken Like a Pro

Start by placing your chicken breasts in a baking dish or a resealable bag. Whisk together the olive oil, balsamic vinegar, minced garlic, dried basil, and a generous pinch of salt and pepper. Pour about ¼ cup of this marinade over the chicken—this will soak in all the flavor and help keep the meat juicy. The rest? Save it—this is going to be our pasta salad dressing. Marinate the chicken for at least 30 minutes, but if you can, let it sit overnight. The longer it rests, the more tender and tasty it gets!

Step 2: Grill the Chicken to Perfection

Fire up your grill to the highest heat—you want it nice and hot for those gorgeous char marks and flavor. Take the chicken out of the marinade and place it right on the grill. Grill for about 5 to 6 minutes on each side, turning once, until the internal temperature hits 165°F. Don’t rush this part! After grilling, let the chicken rest for 5 to 10 minutes before cutting it into tender chunks. This rest time locks in the juices, so your chicken stays moist and flavorful.

Step 3: Cook the Pasta and Prep Fresh Ingredients

While your chicken is grilling, cook your pasta in salted boiling water according to package instructions until al dente. I usually add a bit of olive oil to the drained pasta to keep it from sticking, plus it adds a touch of richness. You can cook the pasta a day ahead if you’re prepping early. Now’s also a great time to halve your tomatoes, cut the mozzarella, and chiffonade your fresh basil—fresh herbs really make this salad sing!

Step 4: Assemble Your Grilled Chicken Caprese Pasta Salad

Now for the fun part! I like to layer my pasta salad by starting with a bed of pasta, then adding chunks of grilled chicken, tomatoes, mozzarella, and fresh basil, then repeating the layers until everything’s used up. But honestly, tossing it all together works just as well if you’re short on time. Finally, drizzle the remaining marinade—our homemade dressing—over the top and give everything a gentle toss to coat. My secret? Add the fresh basil right before serving so it keeps its vibrant color and flavor.

How to Serve Grilled Chicken Caprese Pasta Salad Recipe

Garnishes

I usually finish this pasta salad with a little extra basil on top and a few fresh twists of black pepper. Sometimes, I drizzle a bit more good-quality olive oil or even a light sprinkle of flaky sea salt just before serving. A few fresh spinach or arugula leaves tossed in at the end add a lovely peppery note, too.

Side Dishes

It pairs beautifully with garlic bread or a crisp green salad for a full meal. On warmer days, I often serve it alongside grilled veggies like zucchini or asparagus—it’s such a fresh, summery combo!

Creative Ways to Present

For a picnic or potluck, try serving this salad in a large glass bowl so all those beautiful colors show through. I also love layering it in a trifle dish when I want guests to swoon over the presentation. Individual mason jars are another fun idea—great for lunches or on-the-go meals!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Since the basil wilts over time, I usually scoop out what I plan to eat and sprinkle fresh basil on top to refresh the flavors.

Freezing

This salad doesn’t freeze well because fresh mozzarella and basil can get watery and lose texture, so I’d recommend enjoying it fresh or refrigerated only.

Reheating

If you want to warm it up, I suggest removing the fresh basil and mozzarella first, gently warming the chicken and pasta in a skillet or microwave, then adding the cheese and basil back afterward—it keeps everything tasting fresh and avoids melting the mozzarella too much.

FAQs

Final Thoughts

This Grilled Chicken Caprese Pasta Salad Recipe has become a favorite in my kitchen because it’s fresh, easy, and endlessly adaptable. Whether you’re feeding a crowd or just craving something light and satisfying, it hits all the right notes. I can’t wait for you to try it and hear how your family goes crazy for it too. Seriously, once you make this, you’ll want to keep it in your weeknight dinner rotation—and I’m already excited to hear your variations!

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