There’s something comforting about a dish that looks like it belongs on a picnic blanket and tastes like a backyard dinner party. This Grilled Chicken Caprese Pasta Salad manages both — it’s bright and fresh, but filling enough to be a main. If you’ve ever wanted Caprese flavors in a bowl with hearty grilled chicken and pasta that soaks up every last drop of dressing, you’re in the right place.
If you love garlic and lemon, you’ll also enjoy the Lemon Garlic Butter Chicken with Parmesan Linguine.
Why you’ll love this recipe
This salad hits a few sweet spots: it’s quick, makes great leftovers, and walks that fine line between light and satisfying. The char from grilled chicken adds a smoky contrast to sweet cherry tomatoes and pillowy mozzarella. Plus, it’s flexible — toss in extra veggies, swap proteins, or serve warm straight off the grill.
For a seafood twist, consider swapping chicken for the Grilled Shrimp Bowl with Avocado Corn Salsa.
Ingredients
These are pantry-friendly ingredients with a few fresh stars. I’ve broken them into groups so you can prep like a pro.
For the chicken
- 2 boneless skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
Pasta & salad
- 8 oz short pasta (rotini, penne or fusilli)
- 2 cups cherry or grape tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, torn
- 1/4 cup thinly sliced red onion (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper to taste
Garnish
- 2 tbsp toasted pine nuts or chopped walnuts (optional)
- Extra basil and a drizzle of good balsamic glaze
How to Make Grilled Chicken Caprese Pasta Salad
Time needed: 35 minutes
Plan on about 30–35 minutes from start to finish. If you’d like, cook the chicken the night before — it keeps the flavors clean and makes assembly lightning-fast.
- Season and grill the chicken
Pat the chicken dry and rub with olive oil, oregano, garlic powder, salt and pepper. Preheat your grill or grill pan over medium-high heat. Grill the chicken 5–7 minutes per side, until the internal temperature reaches 165°F (74°C) and the outside has nice char marks. Let the chicken rest 5–10 minutes, then slice thinly.
- Cook the pasta
Boil the pasta in salted water according to package directions until al dente. Reserve 1/4 cup of the pasta water, then drain and rinse briefly with cool water to stop cooking and cool the pasta for the salad.
- Make the dressing
Whisk together olive oil, balsamic vinegar, Dijon, minced garlic, salt and pepper. Taste and adjust — you want a nice balance of tang and richness. If it tastes too sharp, add a teaspoon of honey.
- Assemble the salad
In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella, torn basil and red onion. Toss with the dressing, adding a splash of reserved pasta water if you want the dressing to cling more smoothly. Fold in the sliced grilled chicken and finish with toasted nuts, extra basil and a drizzle of balsamic glaze.
Tips & Variations
- If you don’t have fresh mozzarella balls, dice a hunk of fresh mozzarella — just drain excess moisture first.
- Swap the chicken for grilled shrimp or slices of steak for a different protein profile.
- Make this vegetarian by leaving out chicken and increasing the nuts or adding roasted chickpeas for texture.
- Leftovers keep well for 2–3 days; basil will darken a bit, so add a handful of fresh leaves before serving again.
- If you want to repurpose leftovers, try them in a Chicken Pesto Sandwich.
FAQs
Yes. Cook everything ahead, but toss the dressing with the pasta and salad ingredients just before serving if you want the freshest basil and texture. If storing, keep dressing separate and add when ready to eat.
Short, ridged pasta like rotini, fusilli or penne holds the dressing and bites of tomato and mozzarella well. Orzo also works if you prefer smaller pieces.
You’ll want to use balsamic vinegar in the dressing for acidity; reserve glaze for finishing — a little goes a long way for sweetness and glossy presentation.
Conclusion
This Grilled Chicken Caprese Pasta Salad is one of those recipes you’ll come back to when you need something that feels a little special without a lot of fuss. It’s great for weeknight dinners, potlucks, and those times when you need to impress without stressing. The next day it’s even better chilled with a few extra basil leaves tossed in — if you have leftovers, I highly recommend it.
Happy grilling, and don’t be surprised if this becomes your go-to summer pasta salad. If you prefer a saucier protein, try the Honey Garlic Chicken Bowls.
Grilled Chicken Caprese Pasta Salad
Ingredients
For the chicken
- 2 boneless skinless chicken breasts about 1 lb
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper to taste
Pasta & salad
- 8 oz rotini pasta , penne or fusilli
- 2 cups cherry tomatoes or grape tomatoes, halved
- 8 oz fresh mozzarella balls bocconcini, halved
- 1 cup fresh basil leaves torn
- ¼ cup thinly sliced red onion optional
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove minced
- Salt and pepper to taste
- 1 tsp honey optional, to balance acidity
Garnish
- 2 tbsp toasted pine nuts or chopped walnuts, optional
- Extra basil and a drizzle of balsamic glaze
Instructions
- Pat the chicken dry and rub with olive oil, oregano, garlic powder, salt and pepper. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5–10 minutes, then slice thinly.
- Boil pasta in salted water according to package directions until al dente. Reserve 1/4 cup pasta water, drain and rinse briefly with cool water to stop cooking.
- Whisk together olive oil, balsamic vinegar, Dijon, minced garlic, salt and pepper. Adjust to taste and add honey if desired.
- In a large bowl, combine cooled pasta, halved tomatoes, mozzarella, torn basil and red onion. Toss with dressing, adding reserved pasta water if needed. Fold in sliced chicken and finish with toasted nuts and a drizzle of balsamic glaze.
Notes
- To prevent soggy mozzarella, drain any excess liquid before adding to the salad.
- If making ahead, store dressing separately and add just before serving to keep basil bright.
- Leftovers keep well for 2–3 days in the fridge; add fresh basil when serving again.
