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Caprese Chicken Pasta Salad

Prep Time 20 minutes
Cook Time 10 minutes


Balsamic Dressing
  • 1/3 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 3 tbsp honey
  • 1 shallot, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp chopped fresh oregano
  • 2 tbsp chopped fresh basil
  • kosher salt, black pepper, and red pepper flakes
  • 1 pound boneless skinless chicken tenders
  • 1 pound short cut pasta
  • 2 cup mozzarella balls (use marinated, if you can find)
  • 2 cups cherry tomatoes, halved
  • 1 cup  fresh basil leaves, torn
  • 1 avocado, diced


  • 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.
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