Caprese Chicken Pasta Salad

This easy Caprese Chicken Pasta Salad with honey balsamic dressing is a go-to summer pasta salad. It’s almost no-cook and comes together quickly, and with very little effort. Grilled balsamic herb chicken tossed with balsamic dressing, pasta, marinated mozzarella, cherry tomatoes, and creamy avocado. It’s colorful and so delicious. Enjoy this for dinner and save the leftovers for lunch. Or serve it up at your next summer party. It’s always good. 

Ingredients:

Balsamic Dressing:

• 2/3 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 3 tablespoons honey
• 1 shallot chopped
• 3 cloves garlic chopped
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• kosher salt black pepper, and red pepper flakes

Salad:

• 1 pound boneless skinless chicken tenders
• 1 pound short cut pasta
• 2 cups mozzarella balls use marinated, if you can find
• 2 cups cherry tomatoes halved
• 1 cup fresh basil leaves torn
• 1 avocado diced

Instructions:

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
2. In a bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.
3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.

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Caprese Chicken Pasta Salad

This easy Caprese Chicken Pasta Salad with honey balsamic dressing is a go-to summer pasta salad. It’s almost no-cook and comes together quickly, and with very little effort. Grilled balsamic herb chicken tossed with balsamic dressing, pasta, marinated mozzarella, cherry tomatoes, and creamy avocado. It’s colorful and so delicious. Enjoy this for dinner and save the leftovers for lunch. Or serve it up at your next summer party. It’s always good. 

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Course Main Course

Cuisine Italian

Equipment

• Mixing Bowls
• Measuring cups and spoons
• Large Cast Iron Grill Pan
• Large Cast Iron Skillet
• Pasta Pot
• Herb Scissors/Chopper

Ingredients

  

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Balsamic Dressing:

• 2/3 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 3 tablespoons honey
• 1 shallot chopped
• 3 cloves garlic chopped
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• kosher salt black pepper, and red pepper flakes

Salad:

• 1 pound boneless skinless chicken tenders
• 1 pound short cut pasta
• 2 cups mozzarella balls use marinated, if you can find
• 2 cups cherry tomatoes halved
• 1 cup fresh basil leaves torn
• 1 avocado diced

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Instructions

 

• To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
• In a bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.
• Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.

Keyword #northeastnosh #mozzarellaballs #pastasalad #chickensalad #caprese #freshbasil #balsamicdressing #italiancusine #dinigalfresco #helthylunch #healthydinner #quickmeals #easymeals #summerrecipes 

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