Caprese Pasta Salad

Make this, refrigerate until needed, pack it, go on a hike, eat it. You can totally omit the chicken and it would be just as delicious. 

If you're making this for a crowd you can add arugula and Persian cucumbers to bulk up the pasta salad. This would also be a great side on your Easter menu.

Let's get started.

Caprese Pasta Salad

1 lb. any short pasta works

1 Pint Cherry Tomatoes, halved

1 Pint Mozzarella Pearls, drained 

1/4 Cup Parmesan Cheese, shaved

2 Chicken Breast, halved to make 4, pounded slightly

1 Tsp. Kosher Salt

1/2 Tsp. Freshly Ground Black Pepper

1 Tbsp. Olive Oil

2 Tsp. Italian Seasoning   

1 Lemon, juiced

Vinaigrette

1 Shallot

2 Cups Basil

1-2 Cloves of Garlic

1/2 Tsp. Red Pepper Flakes

1/2 Cup Olive Oil 

2 Tbsp. Red Wine Vinegar

1 Tsp. Kosher Salt

1/2 Tsp. Freshly Ground Black Pepper

Balsamic Glaze, for topping

In a bowl, add in the chicken, salt, pepper, olive oil, Italian seasoning, lemon juice, toss until well combined. Allow to marinade for a minimum of 30 minutes or overnight.

Pre-heat grill or grill pan.

Remove chicken from the refrigerator 20 minutes prior to grilling.

Grill for 3-4 minutes on each side. Remove from grill and allow to rest for 10 minutes. 

Cook Pasta according to package directions, drain, and allow to cool.

In a blender, add in the shallot, garlic, basil, red pepper flakes, olive oil, red wine vinegar, salt, pepper, pulse until combined.

In a large bowl, add in the pasta, tomatoes, mozzarella, parmesan, chicken, vinaigrette, and toss to combine. Add a drizzle of balsamic glaze over top.

Serve alongside grilled chicken and enjoy. 

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