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A bowl of caprese pasta salad
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Caprese Pasta Salad

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.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Salad
Cuisine: American
Servings: 8 people
Author: Mallory Austin

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.