Name: Layered Grilled Chicken Caprese Pasta Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian-Inspired
Ingredients: 8 oz (about 2 ½ cups) rotini or penne pasta; 2 boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp dried oregano; Salt and pepper, to taste; 2 cups cherry tomatoes, halved; 1 ½ cups fresh mozzarella balls (bocconcini or ciliegine), halved; 1/3 cup fresh basil leaves, torn; 1/4 cup red onion, thinly sliced; 1/4 cup balsamic glaze; 2 tbsp extra virgin olive oil; 1 tbsp red wine vinegar (optional)

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A refreshing blend of grilled chicken, juicy cherry tomatoes, creamy mozzarella, and fragrant basil layered with al dente pasta, this Layered Grilled Chicken Caprese Pasta Salad is a go-to for warm weather meals. I love how the vibrant ingredients not only make this salad visually stunning but also offer a deliciously balanced combination of flavors. It’s hearty enough to serve as a main dish and elegant enough to bring to gatherings.

Layered Grilled Chicken Caprese Pasta Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 oz (about 2 ½ cups) rotini or penne pasta

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

2 cups cherry tomatoes, halved

1 ½ cups fresh mozzarella balls (bocconcini or ciliegine), halved

⅓ cup fresh basil leaves, torn

¼ cup red onion, thinly sliced

¼ cup balsamic glaze

2 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar (optional)

directions

I start by cooking the pasta until it’s al dente, then rinse it under cold water to cool it down quickly.

While the pasta is cooking, I rub the chicken breasts with olive oil, garlic powder, oregano, salt, and pepper.

I grill the chicken over medium heat for 5–6 minutes on each side until it’s fully cooked, then let it rest before slicing it thinly.

In a large glass bowl or trifle dish, I layer half the pasta, grilled chicken, tomatoes, mozzarella, red onion, and basil.

I repeat with the remaining ingredients to build a second layer.

For the finishing touch, I drizzle balsamic glaze and extra virgin olive oil over the top. When I want a little extra tang, I add red wine vinegar too.

I chill the salad for at least 30 minutes so the flavors can meld together beautifully before serving.

Servings and timing

Servings: 6 servings

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Calories: Approximately 410 kcal per serving

Variations

When I want to change things up, I swap the chicken for grilled shrimp or omit the meat for a vegetarian version. Sometimes I use tortellini instead of rotini for an extra cheesy twist. For more crunch, I’ve added arugula or baby spinach between the layers. If I don’t have balsamic glaze on hand, I whisk together balsamic vinegar and a touch of honey for a quick alternative.

Storage/Reheating

I store this pasta salad in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors develop. I don’t recommend reheating it since it’s meant to be served chilled or at room temperature. If it looks a little dry after chilling, I drizzle a little extra olive oil or balsamic glaze before serving.

FAQs

What kind of pasta works best for this salad?

I usually go with rotini or penne because they hold the dressing well and layer nicely, but any short pasta will do.

Can I make this salad in advance?

Absolutely. I often make it a day ahead. The flavors meld even better after a few hours in the fridge.

Do I have to grill the chicken?

Not at all. I’ve used oven-baked or pan-seared chicken when grilling isn’t an option, and it still tastes great.

What’s a good substitute for mozzarella balls?

If I’m out of bocconcini or ciliegine, I cut up fresh mozzarella into small cubes. Even a good-quality shredded mozzarella can work in a pinch.

How do I keep the basil from wilting?

I usually tear the basil right before layering and keep the salad chilled. If I’m making it far in advance, I add the basil just before serving.

Conclusion

This Layered Grilled Chicken Caprese Pasta Salad is everything I love about summer cooking—fresh, flavorful, and low effort with a high reward. It brings together protein, veggies, and carbs in a way that feels light yet filling. Whether I’m feeding a crowd or just looking for a quick meal, it’s always a hit in my kitchen.

Recipe:

Layered Grilled Chicken Caprese Pasta Salad

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Author: Cheryl
Total Time: 32 minutes
Yield: 6 servings
Diet: Low Lactose

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Description

A vibrant and refreshing pasta salad layered with grilled chicken, cherry tomatoes, mozzarella, red onion, and basil, finished with a drizzle of balsamic glaze. Perfect for warm-weather meals, gatherings, or meal prep.

Instructions

Cook the pasta until al dente according to package instructions. Rinse under cold water to cool.
Rub chicken breasts with olive oil, garlic powder, oregano, salt, and pepper.
Grill the chicken over medium heat for 5–6 minutes per side until fully cooked. Let rest, then slice thinly.
In a large glass bowl or trifle dish, layer half the pasta, grilled chicken, cherry tomatoes, mozzarella, red onion, and basil.
Repeat with the remaining ingredients to create a second layer.
Drizzle the top with balsamic glaze and extra virgin olive oil. Add red wine vinegar if desired.
Chill the salad for at least 30 minutes before serving to allow flavors to meld.