Cold Chicken Caprese Pasta Salad
Cold Chicken Caprese Pasta Salad recipe with olive oil, balsamic vinegar and basil dressing, a fantastic salad to be enjoyed as a work lunch or quick easy dinner. Also great to take on a picnic. Filling, tasty and super easy to make.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: Italian
Servings: 2 people
Calories: 434kcal
- 1 cup fussili pasta
- 1 chicken breast
- 2 medium tomatoes
- ½ cup cubed mozzarella cheese
- 2 tablespoon freshly-chopped basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon vegetable oil
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Bring a pan of salted water to a boil and cook the pasta according to the package instructions.
When ready, drain the water and set aside to cool.
Chop the tomatoes and add them to a bowl together with the cubed mozzarella cheese.
Cut the chicken into cubes, add them to a re-sealable bag together with the vegetable oil, salt and pepper.
Shake the bag well to coat the chicken, then heat up a grill pan and cook the chicken for about 3-4 minutes on each side until lightly brown and cooked through.
Mix the chicken pieces with the cooked pasta, tomatoes and mozzarella.
To make the dressing, combine the balsamic vinegar with the olive oil and chopped basil, then drizzle over the salad.
Serve cold from the fridge.
- I have cooked the chicken on the grill, but leftover chicken from a good chicken roast is also a good option.
- Fresh basil has a lot more aroma, but if you happen to have only the dry basil that can also be used.
- Tomatoes can be of any kind or shape, cherry tomatoes, plum tomatoes, or the regular-size tomatoes cut into cubes.
Calories: 434kcal | Carbohydrates: 29g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 898mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1530IU | Vitamin C: 18.6mg | Calcium: 166mg | Iron: 1.3mg