Caprese Pasta Salad blends tender chicken and crisp bacon with juicy cherry tomatoes, fresh mozzarella, and basil, all tossed in a bright balsamic dressing for a simple, satisfying summer meal.
Author’s Notes
Caprese, but as a pasta salad
I love Caprese flavors — ripe tomatoes, fresh basil, and creamy mozzarella — and a splash of balsamic pulls it all together. Turning that combination into a pasta salad makes it heartier, so I added shredded rotisserie chicken and crispy bacon to make this a complete, easy meal.
This recipe is forgiving: use mini bowtie or rotini for best dressing coverage, and swap out the chicken and bacon to make it vegetarian if you prefer. The salad comes together quickly and is perfect for picnics, potlucks, or a simple weeknight dinner.
Caprese Pasta Salad Ingredients
| Ingredient | Notes |
|---|---|
| Mini bowtie pasta (farfalle) or rotini | Small shapes hold dressing and mix well with the toppings. |
| Rotisserie chicken | Shredded or diced rotisserie chicken keeps the prep quick. |
| Bacon | Cook until crisp so it stays crunchy in the salad. |
| Cherry tomatoes | Use ripe, sweet tomatoes and halve them for bite-size pieces. |
| Fresh mozzarella | Mozzarella pearls are convenient; larger balls can be cut into bite-size pieces and patted dry if watery. |
| Fresh basil | Tear basil by hand just before serving for best texture and color. |
| Olive oil, balsamic & red wine vinegar, Dijon mustard, honey, Italian seasoning, salt, pepper | Shake the dressing well; it may taste bright on its own but softens once 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 are refreshing alongside it.
- Grilled vegetables: Zucchini, asparagus, corn, or summer squash make an easy, flavorful side.
- Grilled proteins: Grilled chicken, burgers, flank steak, or Italian sausage turn this into a larger summer meal.
Quick Tip
Make it vegetarian by skipping the chicken and bacon. Add extra mozzarella, chickpeas or white beans, avocado, or diced cucumber for substance while keeping similar quantities.
Chelsea’s Tips
A few helpful tips
- Salt the water: Well-salted pasta water seasons the pasta from the start.
- Dress warm pasta: Warm pasta absorbs dressing better, which helps the flavors meld.
- Use ripe tomatoes: Sweet, ripe tomatoes elevate the whole salad.
- Tear basil: Hand-torn basil bruises less and keeps its bright color longer.
Storage
This Caprese Pasta Salad is best eaten the same day—the basil wilts and the pasta soaks up dressing over time. If you need to make it ahead or save leftovers, store the bacon, basil, and dressing separately and combine only what you plan to serve that day.
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Caprese Pasta Salad
Video
Equipment
- Large pot
- Large bowl
- Wide-mouth Mason jar (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 large jar, seal, and shake well to emulsify. It will taste sharp on its own but mellows when mixed with the pasta.
- Cook the pasta: Bring about 12 cups of water to a boil in a large pot. Add 1 tablespoon salt, then cook the pasta according to package directions until al dente.
- Cool the pasta: Drain and briefly rinse under cold water for about 20 seconds, shaking off excess water. Transfer to a large bowl.
- Dress the pasta: Shake the dressing again and pour about two-thirds over the warm pasta. Toss well and let sit about 30 minutes so the pasta cools and soaks up the dressing.
- Finish the salad: Add the tomatoes, chicken, bacon, and mozzarella. Pour over the remaining dressing and toss gently. Add torn basil and toss once more.
- Serve: Transfer to a serving bowl and enjoy immediately. For best texture and color, eat the salad the same day.
Recipe Notes
Note: Tearing basil by hand keeps it from bruising and browning. If you plan to serve the salad immediately, you can chiffonade the basil, but tearing is safest for make-ahead salads.
Storage: This salad is best the day it’s dressed. Leftovers should be refrigerated; if possible, store basil, bacon, and dressing separately and combine just before serving to preserve texture.
Nutrition
Calories: 455 kcal |
Carbohydrates: 47 g |
Protein: 23 g |
Fat: 20 g
Nutrition information is an estimate and should be used as a guideline.