What to have with Caprese pasta salad?

Chicken Caprese Pasta Salad is versatile enough to pair with a variety of dishes. Try serving it with grilled vegetables like asparagus or zucchini, a crisp arugula salad with lemon vinaigrette, or garlic bread for something more filling. It also complements proteins like grilled shrimp or salmon, especially for cookouts and picnics. For a lighter touch, serve with a simple cucumber soup or gazpacho.

How long is chicken pasta salad good for?

This pasta salad stays fresh for 2 to 3 days in the refrigerator if stored in an airtight container. After that, the fresh ingredients—especially tomatoes and mozzarella—start to degrade in texture and flavor. For best results, store the tomato base and cooked chicken separately and combine just before eating.

How do you describe a Caprese salad?

A traditional Caprese salad (or insalata caprese ) is an Italian classic featuring sliced fresh mozzarella, ripe tomatoes, and basil leaves. It's often drizzled with olive oil and seasoned with salt and pepper. This salad celebrates simplicity and balance, showcasing fresh, high-quality ingredients in their purest form.

What is the correct way to prepare Caprese?

The proper method involves layering equal-sized slices of ripe tomatoes and fresh mozzarella, then tucking in whole basil leaves between them. Season generously with salt and pepper, drizzle with high-quality extra virgin olive oil, and optionally finish with balsamic glaze. The result is a beautifully arranged dish that reflects the colors of the Italian flag and highlights each ingredient’s unique flavor.

Chicken Caprese Pasta Salad: 7 Proven Tips to Elevate Flavor

Description

Chicken Caprese Pasta Salad delivers tomatoes, basil, chicken, and mozzarella in one easy, satisfying summer bowl. Ready in under 45 minutes.

Ingredients

4 large beefsteak tomatoes (about 3 lb total), 3 grated, 1 chopped
2 cloves garlic, finely grated
1 tablespoon kosher salt, plus more to taste
1 teaspoon granulated sugar
4 tablespoons extra-virgin olive oil, divided
1 pound fusilli pasta
2 boneless, skinless chicken breasts (about 1.5 lb total)
Freshly ground black pepper, to taste
1 cup balsamic vinegar
3 tablespoons brown sugar
8 ounces mozzarella cheese, torn into bite-size pieces
1/4 cup fresh basil leaves, torn

Cook Mode Prevent your screen from going dark

Instructions

Prepare Tomato Base: Place the grated tomatoes in a fine mesh sieve or colander to drain. Transfer to a large mixing bowl and stir in garlic, 1 tablespoon salt, sugar, and 2 tablespoons olive oil. Let this sit and marinate.
Cook the Pasta: Boil a large pot of salted water. Cook the fusilli according to package directions until al dente. Drain and return to the pot. Add 1 tablespoon olive oil and toss to coat.
Cook the Chicken: Pat the chicken dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for about 2 minutes per side until golden brown. Transfer to a 350°F oven and bake for 15–20 minutes, or until the internal temperature reaches 160°F. Let cool, then cut into bite-size pieces.
Make Balsamic Glaze: In a small saucepan, bring the balsamic vinegar and brown sugar to a boil, whisking frequently. Reduce heat and simmer for 12–15 minutes, stirring occasionally, until thick and syrupy.
Assemble Salad: Combine the pasta, chopped chicken, and marinated tomato mixture in the pot. Toss everything together.
Serve: Spoon the salad into bowls or onto a serving platter. Top with mozzarella, chopped tomatoes, and fresh basil. Drizzle with balsamic glaze just before serving.