Pesto Chicken Caprese Pasta Salad

• 8 oz penne pasta
• 1 lb chicken breast, grilled and diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• 1/2 cup pesto
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Steps

1. 1 Cook pasta according to package instructions until al dente.
2. 2 While pasta cooks, grill or pan-sear the chicken until fully cooked, then dice it.
3. 3 In a large bowl, combine cooked pasta, diced chicken, cherry tomatoes, and mozzarella.
4. 4 Add pesto, fresh basil, minced garlic, olive oil, salt, pepper, and lemon juice to the bowl.
5. 5 Gently toss until all ingredients are evenly coated.
6. 6 Serve immediately or chill in the fridge for a couple of hours to let the flavors meld.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Large mixing bowl

Variations

• Add roasted red peppers for extra color and flavor.
• Substitute chicken with chickpeas for a vegetarian option.

Substitutions

• Use sun-dried tomato pesto for a richer flavor.
• If fresh basil isn't available, use dried basil.

Pairings

• Serve with a chilled white wine like Pinot Grigio.
• A simple arugula salad complements this dish perfectly.

Nutrition

Tips

• For extra flavor, marinate the diced chicken in pesto for 30 minutes before cooking.
• Add some toasted pine nuts for a delightful crunch.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Best served cold or at room temperature.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with crusty bread on the side.

FAQ