Delicious Layered Grilled Chicken Caprese Pasta Salad
This pasta salad layers juicy grilled chicken, tender pasta, fresh mozzarella, ripe tomatoes, and fragrant basil, all tied together with a light balsamic dressing. The layering makes it look beautiful in a glass bowl and keeps the flavors fresh until ready to toss and serve.
Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 6
Ingredients
For the Salad:
12 oz (340 g) short pasta (penne, fusilli, or rotini work best)
2 medium chicken breasts, grilled and sliced
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
½ cup fresh basil leaves, roughly torn
¼ cup red onion, thinly sliced
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, minced
Salt & black pepper, to taste
Instructions
Step 1: Cook the Pasta
Bring a pot of salted water to a boil.
Cook pasta until al dente according to package directions.
Drain, rinse under cold water, and set aside.
Step 2: Grill the Chicken
Season chicken breasts with olive oil, salt, and pepper (and a pinch of Italian herbs if you like).
Grill over medium heat for 5–6 minutes per side until cooked through (internal temp: 165°F / 74°C).
Let rest for 5 minutes, then slice thinly.
Step 3: Make the Dressing
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
Step 4: Layer the Salad
In a large glass trifle bowl or deep serving bowl, layer in this order:
Bottom layer: Half the pasta
Next: Half the grilled chicken
Then: Half the tomatoes and mozzarella
Then: Half the basil leaves
Repeat layers with remaining ingredients.
Drizzle dressing over the top just before serving, or serve on the side.
Step 5: Serve
Toss just before eating to combine flavors, or let guests scoop layered servings.
Notes & Tips
Make it Mediterranean-friendly: Use whole-wheat pasta, grilled zucchini slices, and a lighter olive oil–based dressing.
Meal prep tip: Store dressing separately if making ahead so salad stays fresh and not soggy.
Cheese swap: Use crumbled feta for a saltier, tangier flavor.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of grilled?
A: Yes — it’s a great shortcut and saves time.
Q: Can I make it vegetarian?
A: Skip the chicken and add grilled eggplant or chickpeas.
Nutritional Information
Calories: ~390 kcal
Protein: 25g
Carbs: 38g
Fat: 15g
Fiber: 3g
Sodium: ~380mg