make this chicken pasta salad as a main course on a hot summer night
chicken caprese pasta salad
12 ounces cheese tortellini or mini ravioli 1/4 cup fresh basil finely chopped 1/2 teaspoon dried oregano 2 chicken breasts boneless and skinless 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper 1 tablespoon olive oil 16 ounces grape tomatoes cut in half 8 ounces fresh mozzarella ciliegine balls 1/4 cup balsamic glaze balsamic dressing 1/4 cup balsamic vinegar 1/4 teaspoon garlic powder 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 3/4 cup olive oil
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Ingredients
- 12 ounces cheese tortellini or mini ravioli
- 1/4 cup fresh basil finely chopped
- 1/2 teaspoon dried oregano
- 2 chicken breasts boneless and skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 tablespoon olive oil
- 16 ounces grape tomatoes cut in half
- 8 ounces fresh mozzarella ciliegine balls
- 1/4 cup balsamic glaze
balsamic dressing
- 1/4 cup balsamic vinegar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 3/4 cup olive oil
Instructions
make the dressing by adding all the ingredients to the jar and shake to combine.
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cook the pasta as instructed on the packaging and let cool.
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preheat the grill
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butterfly the chicken open and season the chicken with salt and pepper and olive oil.
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cook for 5-6 minutes on each side, do not move at all before the single flip to allow for a good crust to form.
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remove from grill, let cool and chop.
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in a large bowl add the cooled tortellini, chicken, salt, pepper, basil, oregano and grape tomatoes.
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top with the balsamic dressing.
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toss together.
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add the mozzarella to the bowl and drizzle with balsamic glaze.
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serve at room temperature.
