Balsamic Caprese Chicken Pasta Salad

Why You’ll Love This Recipe

• All the classic caprese flavors in a hearty, protein-packed pasta salad.
• Ready in about 40 minutes with simple grocery-store ingredients.
• Delicious warm, at room temperature, or chilled for meal prep and picnics.
• Balanced: juicy tomatoes, creamy mozzarella, bright basil, and tangy-sweet balsamic glaze.

Grocery List

• Produce: Cherry or grape tomatoes, fresh basil (large bunch), garlic (optional)
• Dairy: Fresh mozzarella pearls (8 oz)
• Pantry: Short pasta, balsamic vinegar, extra-virgin olive oil, kosher salt, black pepper, Italian seasoning (or dried oregano), garlic powder, red pepper flakes (optional), honey or brown sugar (optional)

Full Ingredients

For the Grilled Chicken

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
• 1/2 tsp garlic powder

For the Balsamic Reduction

• 1/2 cup balsamic vinegar
• 1 tsp honey or brown sugar (optional, for a slightly sweeter glaze)

For the Pasta Salad

• 12 oz short pasta (rotini, penne, or farfalle)
• 1.5 tbsp kosher salt (for pasta water)
• 3 tbsp extra-virgin olive oil (for tossing)
• 2 cups cherry or grape tomatoes, halved
• 8 oz fresh mozzarella pearls, drained and patted dry
• 1 cup loosely packed fresh basil leaves, torn (plus extra for garnish)
• 1/4 tsp crushed red pepper flakes (optional)
• Freshly ground black pepper, to taste
• 1/4 cup reserved pasta cooking water, as needed

To Finish

• Remaining balsamic reduction (from above)
• Up to 1/2 tsp flaky sea salt, for serving (optional)

Step-by-Step Instructions

Step 1: Make the balsamic reduction

Add 1/2 cup balsamic vinegar to a small saucepan. If you prefer a slightly sweeter glaze, stir in 1 tsp honey or brown sugar. Bring to a gentle simmer over medium heat, then reduce heat to medium-low and simmer until thickened and reduced by about half, 8–12 minutes. It should coat the back of a spoon. Remove from heat; it will thicken further as it cools. You’re aiming for about 1/4 cup total.

Step 2: Season the chicken

In a bowl, combine chicken breasts with 1 tbsp olive oil, 1 tbsp balsamic vinegar, 3/4 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Toss to coat and let sit at room temperature while you heat the grill and prep other ingredients (about 10 minutes).

Step 3: Grill the chicken

Preheat an outdoor grill or grill pan to medium-high (about 450°F). Grill chicken 4–5 minutes per side until nicely charred and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then cut into 3/4-inch cubes.

Step 4: Cook the pasta

Bring a large pot (4–5 quarts) of water to a boil. Add 1.5 tbsp kosher salt, then add 12 oz pasta. Cook until al dente according to package directions (usually 9–11 minutes). Reserve 1/4 cup pasta water, then drain well.

Step 5: Prep tomatoes, mozzarella, and basil

While the pasta cooks, halve the cherry tomatoes. Drain mozzarella pearls and pat dry with paper towels to remove excess moisture. Tear basil leaves into bite-size pieces, reserving a few pretty leaves for garnish.

Step 6: Dress the warm pasta

Return the drained pasta to the warm pot or a large mixing bowl. Add 3 tbsp olive oil, 2 tbsp of the balsamic reduction, and a splash of reserved pasta water. Toss until the pasta is glossy and lightly coated. Season with a few grinds of black pepper and a pinch of salt if needed.

Step 7: Combine, finish, and serve

Fold in the cubed grilled chicken, tomatoes, mozzarella pearls, and most of the torn basil. Add more pasta water, a tablespoon at a time, if you want it looser. Transfer to a serving bowl, drizzle the remaining balsamic reduction over the top, sprinkle with red pepper flakes (optional), finish with flaky sea salt, and garnish with the reserved basil. Serve warm or at room temperature, or chill 30–60 minutes for a cold pasta salad.

Pro Tips

• Don’t over-reduce: pull the balsamic while it’s still pourable; it thickens as it cools.
• Toss while warm so the pasta absorbs the olive oil and reduction for better flavor.
• Pound chicken to even thickness for faster, juicier grilling and clean cubes.
• Pat mozzarella dry and halve any large pearls to avoid watering down the salad.
• Salt the pasta water generously; it’s your best shot at seasoning the noodles from the inside out.

Variations

• Pesto twist: Add 2 tbsp pesto and 1 tbsp lemon juice when tossing the warm pasta for a herby, bright finish.
• No-grill shortcut: Pan-sear chicken in a skillet, or use 2 cups diced rotisserie chicken.
• Vegetarian swap: Replace chicken with 1 can (15 oz) cannellini beans (rinsed and drained) or grilled zucchini.

Storage & Make-Ahead

Refrigerate in an airtight container up to 3 days. For best texture, add fresh basil just before serving. Balsamic reduction can be made up to 2 weeks ahead and stored covered in the fridge; gently warm if too thick. To refresh leftovers, toss with a teaspoon of warm water and a splash of olive oil. Not recommended for freezing.

Nutrition (per serving)

Approximate: 520 calories; 18 g fat; 49 g carbohydrates; 35 g protein; 3 g fiber; 580 mg sodium. Values will vary based on specific brands and any optional additions.