Fresh mozzarella, ripe tomatoes, and fragrant basil combine with perfectly grilled chicken and pasta in this elevated take on classic caprese flavors.
Recipe Details
Ingredients
- 400g penne or fusilli pasta
- 600g boneless, skinless chicken breasts
- 500g cherry tomatoes, halved
- 250g fresh mozzarella balls, quartered
- 60ml fresh basil leaves, torn
- 45ml extra virgin olive oil
- 30ml balsamic vinegar
- 2 cloves garlic cloves, minced
- 5ml Italian seasoning
- 90ml extra virgin olive oil
- 45ml fresh lemon juice
- 5ml lemon zest
- to taste salt
- to taste freshly ground black pepper
- 2ml red pepper flakes (optional)
Instructions
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Cook 400g penne or fusilli pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool completely.
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In a bowl, combine 45ml extra virgin olive oil, 30ml balsamic vinegar, 2 cloves garlic cloves, and 5ml Italian seasoning. Season 600g boneless with to taste salt and to taste freshly ground black pepper, then marinate in the mixture for at least 15 minutes.
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Preheat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 74°C (165°F). Let rest for 5 minutes, then slice into bite-sized pieces.
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For the dressing, whisk together 90ml extra virgin olive oil, 45ml fresh lemon juice, 5ml lemon zest, to taste salt, to taste freshly ground black pepper, and 2ml red pepper flakes (optional) if using.
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In a large serving bowl, combine the cooled 400g penne or fusilli pasta, grilled chicken pieces, 500g cherry tomatoes, and 250g fresh mozzarella balls.
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Pour the dressing over the salad and toss gently to coat. Add 60ml fresh basil leaves and toss once more.
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Let the salad sit for 15 minutes to allow flavors to meld before serving. Taste and adjust seasoning as needed.
Tips
Pasta Choice: Short pasta shapes like penne, fusilli, or farfalle work best as they hold the dressing and mix well with the other ingredients.
Mozzarella Quality: Use high-quality fresh mozzarella (bocconcini or ciliegine) for the best flavor and texture. Drain well to prevent the salad from becoming watery.
Make Ahead: This salad can be made up to 4 hours ahead. Add the basil just before serving to prevent wilting.
Grilling Alternative: If you don't have a grill, cook the chicken in a cast-iron skillet over medium-high heat for similar results.
Storage: Refrigerate leftovers for up to 3 days. Let come to room temperature for 15 minutes before serving for best flavor.