Description
This Chicken Caprese Pasta Salad is a fresh and flavorful gluten-free dish perfect for a quick and easy meal. Featuring tender cooked chicken, juicy cherry tomatoes, creamy mozzarella pearls, and a vibrant basil-herb blend, all tossed in a zesty balsamic-lemon dressing. Served chilled and finished with a balsamic glaze and optional parmesan, it's a delightful combination of Italian-inspired flavors ideal for lunch or a light dinner.
Ingredients
Pasta and Protein
- 12 ounces gluten free rotini or fusilli pasta (such as Jovial or Barilla GF)
- 2 cups cooked chicken breast, diced or shredded (rotisserie chicken works well)
Vegetables and Cheese
- 10 ounces cherry tomatoes, halved
- 8 ounces fresh mozzarella pearls (ciliegine), drained
- 1/2 cup finely chopped fresh basil (plus more for garnish)
- 2 tablespoons finely chopped fresh parsley (optional)
- 2 tablespoons finely diced red onion
Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Finishing Touches
- Balsamic glaze, for drizzling
- Extra fresh basil leaves, for garnish
- Flaky sea salt, to taste
- Freshly grated parmesan cheese (optional, omit if dairy-free)
Instructions
- Cook the Pasta: Cook the gluten-free pasta according to the package instructions until just al dente. Drain and rinse briefly under cool water to stop the cooking process. Shake off excess water and transfer to a large serving bowl. Drizzle about 1 teaspoon of olive oil over the pasta and toss to coat. Allow it to cool for 10-15 minutes.
- Make the Dressing: In a bowl, whisk together the extra virgin olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, Italian seasoning, sea salt, and black pepper until the mixture is smooth and emulsified.
- Combine Salad Ingredients: To the cooled pasta, add the cooked chicken, halved cherry tomatoes, drained mozzarella pearls, chopped fresh basil, parsley (if using), and diced red onion. Pour about three-quarters of the dressing over the salad and gently toss to combine. Taste and add the remaining dressing if desired.
- Chill to Blend Flavors: Cover the salad and refrigerate for 20-30 minutes to allow the flavors to meld together and the salad to chill.
- Garnish and Serve: Before serving, drizzle the salad generously with balsamic glaze. Garnish with extra fresh basil leaves, a sprinkle of flaky sea salt, freshly cracked black pepper, and, if desired, a dusting of freshly grated parmesan cheese.
Notes
- Use gluten-free pasta to keep this recipe gluten-free.
- Rotisserie chicken is a great shortcut to save time without sacrificing flavor.
- Adjust the sweetness of the dressing with more or less honey or maple syrup to taste.
- Balsamic glaze adds a sweet tangy finish; you can make your own by reducing balsamic vinegar or buy it pre-made.
- The salad tastes best after chilling but can also be served immediately if needed.
- If dairy-free, omit mozzarella and parmesan or substitute with dairy-free cheese alternatives.