Spring and Summer are coming. Finally! It’s time to start introducing some lighter Spring and Summer fare into my heavier Fall and Winter menu. Check out this Caprese Chicken Pasta Salad. It has all the elements of the perfect Summer meal. Pasta (who doesn’t love pasta?)….Cheese (ZOMG….CHEESE!) and some tomatoes and basil to boot (yay fresh veggies!).
Scroll to the bottom for full, printable recipe.
Caprese Chicken Pasta Salad
- 2 cups pasta (any shape you wish)
- 2 cups mini Bocconcini cheese
- 1 cup cherry tomatoes, cut in half
- 2 Tbsp fresh basil, cut in small pieces
- 2 cups chicken, cooked, cut into pieces the size of the mini Bocconcini
- ¼ cup olive oil
- 3 Tbsp white balsamic vinegar
- as desired salt and pepper
Prep your tomatoes and basil. Cook pasta until just tender. Rinse with cold water to cool the pasta down quickly. Set aside.
In a bowl, mix together the tomatoes, cheese, basil and chicken. Mix well.
Add cooked and cooled pasta.
In a smaller bowl, combine the vinegar, olive oil, salt and pepper. Drizzle dressing over the salad, – dress to the amount that you see fit. If you like a lot of dressing, use more, less dressing, use less. Mix the salad as you go.
Cover and refridgerate at least 1 hour before serving.
*optional, sprinkle extra cut basil over the top of the salad before serving for extra garnish.
Want more scrumptious salad recipes? Check out these!