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The 35 Most Popular Easy Summer Recipes.
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This easy Caprese Chicken Pasta Salad with honey balsamic dressing is my go-to summer pasta salad. It’s almost no-cook and comes together quickly, and with very little effort. Grilled balsamic herb chicken tossed with balsamic dressing, pasta, marinated mozzarella, cherry tomatoes, and creamy avocado. It’s colorful and so delicious. Enjoy this for dinner and save the leftovers for lunch. Or serve it up at your next summer party. It’s always good.
Ever since I was a kid, I’ve always loved a summertime pasta salad. My dad would often make his super simple pasta salad on busy nights. It used to be one of my favorite dinners.
I’ve mentioned this before, but my dad’s pasta salad was the simplest. I believe it was literally just pasta, broccoli, bell peppers, and cubes of cheddar cheese tossed with olive oil, balsamic vinegar, salt, and pepper. He probably threw in a lot of fresh basil too.
Simple, I know, but still so good…or at least that’s how I remember it. Anyway, my point is, summertime is pasta salad season. The more recipes you have in your back pocket, the better.
Ingredients
- Extra virgin olive oil
- Balsamic vinegar
- Honey
- Shallot
- Garlic
- Chopped fresh oregano
- Chopped fresh basil
- Kosher salt, black pepper, red pepper flakes
Salad
- Boneless skinless chicken tenders
- Short cut pasta
- Mozzarella balls
- Cherry tomatoes
- Fresh basil leaves
- Avocado
Since the 4th of July is upon us, I figured that now is the perfect time to share one of my go-to summer pasta salads. I make this any chance I get. It’s simple, just like my dad’s, but done up with a little more color, flavor, and dressing.
Plus, I always have these ingredients on hand, so it’s really a staple kind of recipe over here. I make it for every summer gathering. It’s always one of the first dishes to disappear.
This pasta salad is easy, let’s start with the dressing
The honey balsamic dressing really is the key to this salad. It adds all the flavor.
It’s a simple mix-up of olive oil, balsamic vinegar, honey, shallots, garlic, fresh oregano, and fresh basil. I love to mix balsamic and honey for a tangy-sweet dressing and then add herbs for additional flavor.
It’s so delicious and one of my go-to salad dressings all year long.
This makes a lot of dressing, which is what you need for this salad. Again the dressing is KEY.
Next, toss the chicken with a bit of the dressing. If time allows, let the chicken marinate for even more flavor, then just grill it up.
I love to use chicken tenders or strips instead of breasts. The dressing is able to coat more of the chicken then, adding even more flavor.
For the salad…
You need your favorite short-cut pasta, fresh mozzarella balls, and lots of cherry tomatoes. Oh, and avocado too.
For the mozzarella, use marinated mozzarella if you can find it. Trust me, it’s delish and yup, adds even more flavor.
When the chicken is done grilling, and the pasta is cooked, just toss everything up with dressing. And that’s it. Simple. Simple. But so delicious!
This is a great recipe for prepping ahead of time for parties or even work lunches. The pasta holds up really well in the fridge and would be great to make on a Sunday for the week ahead. It even takes on more flavor as the salad sits! Just be sure to add the avocado the day of so that it doesn’t get brown.
What I love most about this pasta recipe is that it really does use some of summer’s best ingredients. So if you have a surplus of fresh cherry tomatoes and basil lying around, this is the recipe to make.
Looking for other great pasta salad recipes? Here are some favorites:
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
Avocado Caprese Pasta with Grilled Broccoli Rabe
Corn, Tomato, and Avocado Pasta Salad
Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
Lastly, if you make this Caprese Chicken Pasta Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Caprese Chicken Pasta Salad
Servings: 8
Calories Per Serving: 644 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Balsamic Dressing
- 2/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- kosher salt, black pepper, and red pepper flakes
Salad
- 1 pound boneless skinless chicken tenders
- 1 pound short cut pasta
- 2 cups mozzarella balls (use marinated, if you can find)
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, torn
- 1 avocado, diced
Instructions
- 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.2. In a bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes. 3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.
This post was originally published on July 1, 2021
This is delicious. I loved the flavors , they were so balanced. I am not a sweet person so I decreased the honey to 1 1/2 TBS. Otherwise, I followed the recipe as written (even used the same pasta!). Crazy that something so simple (fresh summer ingredients) can taste so great. Thank you!
Hey Tina,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xT
My friend made this salad for a summer bbq. It was absolutely delicious. She left out the chicken since there were some vegetarians in the group, but it didn’t affect the flavor. Loved this salad. 10/10
Hey Liz,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT
easy, yummy, and perfect for those warm summer nights on the patio.
Thanks so much, Suzette! Love to hear that this dish turned out well for you, I appreciate you making it! xT
The dressing makes the salad too sweet. I had to try to balance with a lot of Dijon mustard, white wine vinegar, and soy sauce.
Hi Judy,
Thanks so much for trying this recipe and sharing your feedback, sorry to hear you did not enjoy the dressing! xx
Amazing!! Soooo good!
Hey Tammy,
Happy Sunday! I am thrilled to hear that you enjoyed this recipe, thank you so much for making it! xT
Do you use white balsamic vinegar?
Hi Aimee,
For this recipe, I used regular balsamic vinegar. Please let me know if you have any other questions, I hope you love this recipe! xT
Hi! I’m making this salad for the upcoming 4th of July. My question is how many days in advanced can I make this? And could I mix the dressing and the cheese in advance or wait till the day of ?
Also- making your strawberry ice cream cake with graham crackers and wondering how many days in advanced I could make. Thanks 🙏
Hi Michelle,
You can make the ice cream cake now and it will be just fine. I wouldn’t make this salad anymore than 2 days in advance and then add the dressing and cheese the day you want to serve. I hope this helps! xT
Exactly how much kosher salt, pepper, and red flakes for the dressing also?thanks
Hi Again,
Those are all to taste:) Let me know if I can help in any other way! xT
What If I don’t have fresh oregano?
Hey Jale,
You could use another fresh herb that you enjoy or just use some dried oregano. Please let me know if you have any other questions, I hope you love this recipe! xT
If I made this the day before a wedding shower, Would you recommend serving the chicken cold on the side of the pasta salad or just tossing it all together the following day with the cold chicken? I have made this before and it was yummy
Hey Jale,
So glad you have enjoyed this recipe! I would just toss it altogether the following day with the cold chicken. Please let me know if you have any other questions! xT
This is so delicious! Easy to prepare and customise. For example, I omitted the chicken and quartered the bocconcini to make it go further! Highly recommend!
Hi Emily,
Happy Sunday!! Thanks for your comment and making this recipe, love to hear it was a hit! xT
I’m making this for the thirf time tonight! It was requested by my 12 year old son. Last time I made it my picky teenager took it for lunch the next day! It’s a keeper for our family. Thanks for the great recipie!
Made this for my family this evening and it was a crowd pleaser! Simple and easily adaptable, the dressing was the star. We had it warm but I think it will be great for lunch as well.
Hi Michelle! Thanks so much for giving the recipe a try! So happy to hear it was enjoyed! Have an awesome week! xT
Love this so much. Just as good for lunch the next day!
Hi Lisa,
So glad to hear that this dish turned out well for you, thanks for making it! Have a great Saturday! xT
Love this recipe with chickpea pasta so it’s gluten-free. The dressing is delicious.
Hi Emily,
Happy Tuesday!! Love to hear that this recipe was a winner, thanks a bunch for making it:)