Caprese Pasta Salad combines tender chicken, crispy bacon, sweet cherry tomatoes, fresh mozzarella, and basil, all tossed in a bright balsamic vinaigrette for a refreshing, satisfying dish.
Author’s Notes
Caprese, reimagined as a pasta salad
I love Caprese flavors—the combination of ripe tomatoes, basil, and creamy mozzarella is outstanding. A splash of balsamic pulls everything together. Turning those flavors into a pasta salad felt natural, and adding chicken and bacon makes it hearty enough for a full meal.
This recipe is forgiving: keep the meat for a fuller dish or skip it for an easy vegetarian version. Tear basil by hand right before serving for the best texture and flavor.
Caprese Pasta Salad Ingredients
| Ingredient | Notes |
|---|---|
| Mini bowtie pasta | Small shapes hold dressing and mix well; rotini works too. |
| Rotisserie chicken & bacon | Use rotisserie chicken to save time. Cook bacon until crisp so it stays crunchy in the salad. |
| Cherry tomatoes & basil | Choose ripe tomatoes and tear basil by hand just before serving for freshness. |
| Fresh mozzarella | Mozzarella pearls are convenient; larger balls can be chopped. Pat dry if watery. |
| Olive oil, vinegars, Dijon, honey & seasonings | Shake dressing well before tossing. It may seem strong on its own but mellows when combined with the pasta. |
What To Serve With Caprese Pasta Salad
- Bread: Warm garlic bread or a crusty loaf complements the salad nicely.
- Fresh fruit: Watermelon, grapes, peaches, or a simple fruit salad work well.
- Grilled veggies: Grilled zucchini, asparagus, corn, or summer squash make a great side.
- From the grill: Grilled chicken, burgers, steak, or Italian sausage turn this into a larger summer meal.
Quick Tip
Make it vegetarian: Omit the chicken and bacon, and add extra mozzarella, chickpeas or white beans, avocado, or diced cucumber to keep it filling. Keep add-in amounts similar and the recipe adapts well.
Chelsea’s Tips
A Few Helpful Tips
- Salt the water: Add salt to the pasta water to season the pasta from the start.
- Dress warm pasta: Warm pasta absorbs the dressing more effectively.
- Use ripe tomatoes: Sweet, ripe tomatoes make a noticeable difference.
- Tear basil: Hand-torn basil bruises less and stays fresher than sliced basil.
Storage
This salad is best the day it’s made. Basil wilts quickly and the pasta soaks up dressing as it sits. If you need to make it ahead or save leftovers, store the bacon, basil, and dressing separately and toss only what you’ll eat that day.
More Favorite Pasta Salad Recipes
Healthy
Greek Orzo Pasta Salad
Salads
Asian Pasta Salad
Salads
Mexican Street Corn Pasta Salad
Pasta Salads
Easy Buffalo Chicken Pasta Salad
Caprese Pasta Salad
Equipment
- Large pot
- Large bowl
- Wide-mouth Mason jar or similar for dressing
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
- 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 the dressing: Combine all dressing ingredients in a jar, seal, and shake well to blend. It will taste strong on its own but mellows once mixed with the pasta.
- Cook the pasta: Bring about 12 cups of water to a boil in a large pot. Add 1 tablespoon salt when boiling, then cook the pasta according to package instructions.
- Cool the pasta: Drain well and rinse briefly under cold water, shaking off excess. Transfer pasta to a large bowl.
- Dress the pasta: Shake the dressing and pour roughly two-thirds over the warm pasta. Toss thoroughly and let sit about 30 minutes so the pasta cools and absorbs the dressing.
- Finish the salad: Add tomatoes, chicken, bacon, and mozzarella. Pour remaining dressing over the salad and toss. Add torn basil and gently toss again.
- Serve: Transfer to a serving bowl and enjoy immediately. This salad is best the same day it’s dressed.
Recipe Notes
Note: Tearing basil by hand reduces bruising and keeps it greener longer. If the salad will be eaten right away, you can chiffonade basil instead.
Storage: Best the day it’s made. If storing leftovers, keep basil, bacon, and dressing separate and combine before serving to preserve texture.
Nutrition
| Calories: 455 kcal
| Carbs: 47 g
| Protein: 23 g
Nutrition information is an estimate and should be used as a guideline.