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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
serves 6
by Nancy

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.

  1. cook the pasta as instructed on the packaging and let cool.
  2. preheat the grill
  3. butterfly the chicken open and season the chicken with salt and pepper and olive oil.
  4. 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.
  5. remove from grill, let cool and chop.
  6. in a large bowl add the cooled tortellini, chicken, salt, pepper, basil, oregano and grape tomatoes.
  7. top with the balsamic dressing.
  8. toss together.
  9. add the mozzarella to the bowl and drizzle with balsamic glaze.
  10. serve at room temperature.