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This Caprese Pasta Salad is loaded with balsamic-marinated chicken, juicy tomatoes, mozzarella pearls, crispy bacon, and fresh basil tossed in a tangy homemade balsamic dressing. The extra step of soaking the pasta in balsamic vinegar gives every bite bold flavor. It’s a versatile recipe that works equally well for meal prep and for picnics and BBQs.
Behind This Caprese Pasta Salad Recipe
As we head into the hot summer months, I’ve been thinking about recipes that pack BIG flavor and use fresh ingredients that don’t require heating up the kitchen. For me, that usually means salads. Not boring lettuce salads but flavorful, protein-packed salads like guacamole chicken salad, broccoli chicken pasta salad, and this caprese pasta salad.
I took some inspiration from my caprese bites for this one, keeping the mozzarella, tomatoes, and basil while also incorporating pasta and balsamic dressing, plus some chicken and bacon.
The chicken really turns this caprese pasta salad into the perfect dinner for hot summer days. It’s light but filling and best enjoyed cold (unless you’re my husband, who likes to microwave his.) This is one of my favorite summer meal prep recipes because it tastes even better on day 2. I also sometimes take it to summer picnics and BBQs, and it’s always been a hit.
Tips from My Kitchen
- Do not over-marinate. Due to the balsamic vinegar in the marinade, it’s important to keep the marinating time between 1 and 4 hours. This isn’t a dish you want to marinate overnight because the acid can break down the chicken.
- Rinse the pasta. While rinsing pasta is not a good idea for hot pasta dishes as it rinses off the starch, it’s important for this caprese pasta salad. It stops the cooking process and because it rinses off the starch, it helps prevent the noodles from sticking together.
- Toss the pasta with balsamic. This is one of my favorite hacks for this pasta salad. Tossing the noodles themselves with a bit of balsamic infuses them with extra tangy flavor and helps prevent them from absorbing so much of the dressing.
- Try it warm. If you’re a little crazy like my husband, try this pasta salad warmed in the microwave for 30-40 seconds. It warms the chicken and mozzarella and is truly delish.
- Make ahead. While you can enjoy it immediately, I definitely recommend making this pasta salad ahead of time. It’s perfect for meal prep or preparing the day before a cookout because it tastes even better after it’s chilled for several hours.
Key Ingredients
Let’s take a look at the ingredients needed to make this caprese chicken pasta salad, including the marinade and the dressing. Keep in mind that many of the ingredients, like the balsamic vinegar, are used in multiple parts of the recipe. The full list of ingredients with the exact measurements can be found in the recipe card at the end of the post.
- Chicken breasts – Pound them to 1/4-inch thickness, which helps make them more flavorful from the marinade and ensures even cooking.
- Olive oil & balsamic vinegar – These are the bases of both the marinade and the dressing. Quality matters here, so use the best EVOO you have and a balsamic vinegar you enjoy the flavor of.
- Herbs & spices – Rosemary (freshly chopped is ideal but dried works too), salt, and pepper are used to season the chicken, while Italian seasoning adds extra flavor to the dressing.
- Dijon mustard – A bit of Dijon adds an extra bite of flavor to the marinade.
- Garlic – I recommend grating or pressing the garlic to get the most flavor.
- Honey – A tiny amount of honey helps balance the tartness of the vinegar in the dressing.
- Pasta – I like to use bowtie pasta here but any small or medium pasta shape works.
- Tomatoes – I used grape tomatoes as they’re slightly bigger than cherry tomatoes and sliced them. You could also halve cherry tomatoes or smaller grape tomatoes.
- Mozzarella pearls – Fresh mozzarella is key for caprese!
- Bacon – Bacon adds a bit of salty crunch to the salad. The air fryer works great for cooking just a few slices.
- Basil – Look for basil that’s green with no wilting or brown spots for the freshest flavor.
How To Make Caprese Pasta Salad
One thing I love about this pasta salad is how little time it takes to prepare. The chicken does need to marinate for a bit, but that’s passive hands-off time. The printable instructions can be found in the recipe card below.
- Marinate the chicken. Combine the marinade ingredients in a shallow bowl or zip-top bag. Marinate for at least an hour and remove from the fridge 30 minutes before cooking.
- Cook the chicken. Heat olive oil over medium heat. Cook the chicken for 5 minutes on one side, flip, reduce the heat to low, and cook for another 5 minutes. Cool on a plate then dice into bite-sized pieces.
- Cook the pasta. Cook the pasta in salted water according to package instructions. Drain and rinse under cold water until completely cooled.
- Toss with balsamic. Place the cooled pasta in a zip-top bag with ¼ cup of balsamic vinegar. Seal and shake to coat the pasta. Let it sit while you make the dressing.
- Make the dressing. Whisk the balsamic dressing ingredients until fully combined.
- Assemble. Add the pasta, tomatoes, mozzarella pearls, chicken, bacon, and basil to a large bowl. Pour the dressing on top and toss to coat.
- Chill. Cover and refrigerate for at least 2 hours before serving.
Skip the Chicken
For a lighter side salad, you can easily skip the chicken in this caprese salad. Just start with the step of cooking the pasta. I’ll sometimes do this if I’m taking it to a picnic or BBQ where I expect there will already be lots of meat entrees.
For a vegetarian caprese pasta salad, you can omit the bacon, too.
Make Ahead & Storage
This caprese pasta salad is perfect for making ahead because it tastes even better after it’s chilled for several hours. I often like to make it a day in advance.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Just give it a good stir before serving and keep in mind that the pasta may absorb more of the dressing, though not as much as other pasta salads, since it’s also tossed in balsamic.
Looking For More Salad Recipes?
Have you tried this caprese pasta salad recipe? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.
Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!
Caprese Pasta Salad
Ingredients
For the Balsamic Chicken
- 1 pound chicken breasts pounded to 1/4-inch even thickness
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon freshly chopped rosemary or 1/2 teaspoon dried rosemary
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil for cooking
For the Dressing
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon Italian seasoning
- 2 garlic cloves grated or pressed
- 1 teaspoon honey
- Salt and pepper to taste
For the Pasta Salad
- 1 pound bowtie pasta
- 1/4 cup balsamic vinegar
- 1 pint grape tomatoes sliced
- 8 ounces mozzarella pearls
- 6 strips bacon cooked crispy and diced
- 1/3 cup fresh basil chiffonade
Instructions
Marinate the Chicken
- In a shallow bowl or zip-top bag, combine the olive oil, balsamic vinegar, rosemary, Dijon mustard, salt, and pepper. Add the chicken and coat evenly in the marinade.
- Cover and refrigerate for at least 1 hour (or up to 4 hours*).
- Remove the chicken from the fridge about 30 minutes before cooking to take the chill off.
Cook the Chicken
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chicken and cook for 5 minutes on one side. Flip, reduce heat to low, and continue cooking another 5 minutes or until fully cooked through.
- Transfer to a plate and let cool completely before dicing into bite-sized pieces.
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- Drain and rinse well under cold water until completely cooled*.
Add Extra Flavor to the Pasta
- Transfer the cooled pasta to a large zip-top bag. Pour in 1/4 cup balsamic vinegar, seal the bag, and shake until the pasta is evenly coated. Allow it to sit while you prep the dressing.
Make the Dressing
- In a medium bowl, whisk together the balsamic vinegar, olive oil, Italian seasoning, garlic, honey, salt, and pepper until fully combined.
Assemble the Pasta Salad
- Add the pasta to a large serving bowl. Add the tomatoes, mozzarella pearls, diced chicken, bacon, and basil.
- Pour over the dressing and toss until evenly combined.
- Cover and refrigerate for at least 2 hours before serving for the best flavor.
Notes
- If you’re a little crazy like my husband, try this pasta salad warmed in the microwave for 30-40 seconds. It warms the chicken and mozzarella and is truly delish!
- Do not marinate the chicken longer than 4 hours if using a stronger balsamic vinegar, as the acid can begin breaking down the texture of the chicken.
- Rinsing pasta is usually not recommended for hot pasta dishes, but it’s important for pasta salad. It immediately stops the cooking process and removes excess starch so the noodles stay loose instead of clumping together.
- Tossing the pasta with balsamic vinegar before assembling gives the noodles extra tangy flavor throughout the salad instead of relying only on the dressing.
- This pasta salad tastes even better after chilling for several hours, making it perfect for meal prep, cookouts, or summer gatherings.
