Caprese Pasta Salad
Caprese Pasta Salad is packed with chicken, bacon, tomatoes, mozzarella, and fresh basil in a simple balsamic dressing that ties it all together.
Servings: 8 servings, as a side
Cost: $15.83
Equipment
- Wide-mouth Mason Jar
Ingredients
- 1 (16-ounce) package mini bowtie pasta
- 2 cups diced rotisserie chicken
- 2 cups cherry tomatoes halved
- 1/3 cup cooked and crumbled bacon
- 1 (8-ounce) package mozzarella pearls
- 1 lightly packed cup basil leaves torn by hand, see note 1
Dressing
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon-style mustard
- 2 teaspoons honey
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Make dressing: Add all dressing ingredients to a large jar. Seal and shake well to combine. The dressing will taste sharp on its own, but the flavor mellows once tossed with the salad.
- Cook pasta: Bring 12 cups water to a boil in a large pot. Once boiling, add 1 tablespoon salt. Cook pasta according to package directions.
- Cool pasta: Drain pasta well and rinse under cold water for about 20 seconds, shaking off excess water. Transfer to a large bowl.
- Dress pasta: Shake the dressing again and pour about two-thirds over the warm pasta. Toss well, then let sit for about 30 minutes so the pasta can cool and soak up the dressing.
- Finish salad: Add tomatoes, chicken, bacon, and mozzarella. Pour over the remaining dressing and toss well. Add torn basil and gently toss again.
- Serve: Transfer to a large serving bowl and enjoy immediately. This salad is best enjoyed the same day and not long after being dressed.
Video
Notes
Note 1: I know the Italians will tell you to never cut basil because it bruises and browns quickly, so tearing it is your best bet. That said, I’ll still chiffonade it if I know the whole salad is getting eaten right away.
Storage: This salad is best enjoyed the same day. The basil browns quickly and the pasta soaks up the dressing as it sits. Store leftovers in the fridge and, if possible, keep the basil, bacon, and dressing separate until ready to serve.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 47g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 52mg | Sodium: 552mg | Potassium: 363mg | Fiber: 3g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 14mg | Calcium: 184mg | Iron: 2mg