Pasta salad + caprese salad = a match made in heaven
Guys… I mean it when I say this is one of my new favorite recipe I’ve EVER made, and I don’t say that lightly!! I’ve been craving a caprese salad recently, probably because tomatoes are still in peak season. While caprese is an incredible dish all on it’s own, I wanted to create it into a full meal while still letting the traditional ingredients shine. So, I tossed in some delicious Italian chicken, fusilli pasta to soak up the delicious vinaigrette, and some arugula for a peppery bite. Talk about an upgrade!
This meal comes together super quick and only dirties a few dishes, so it’s a great easy weeknight dinner that is sure to be a hit! This would also be especially great for meal prep.. pasta salad is always better the next day ;)
Find the full recipe below!
Serves 3
For the chicken:
1.5lbs boneless skinless chicken breast, cubed
1 ½ tbsp extra virgin olive oil
1 ½ tbsp concentrated balsamic vinegar
½ tbsp honey
1 tsp Dijon mustard
1 tsp oregano
½ tsp garlic powder
½ tsp onion powder
Salt and pepper
Combine all ingredients in a bowl, set aside to marinade for a few minutes while you boil the pasta.
For the pasta salad:
12oz pasta shape of choice, cooked and rinsed with cold water (I used Jovial’s gluten-free brown rice fusilli, and the shape did a great job of soaking up the vinaigrette!)
1 pint cherry or grape tomatoes, halved or quartered
Mozzarella pearls, I used Buf’s buffalo mozzarella pearls
A generous handful of arugula for each plate, massaged in olive oil
Lots of fresh basil for topping
Flaky sea salt for topping (optional)
Quick and simple balsamic vinaigrette:
2/3 ratio of concentrated balsamic vinegar to olive oil
1 tbsp honey
1 tsp Dijon mustard (I used grainy)
Start by marinading your chicken. Begin boiling your pasta water, and once you begin boiling the pasta, cook your chicken over medium heat. Make sure to stir your pasta every couple minutes to ensure they don’t stick.
After one side of the chicken is cooked, flip the cubes to the other side. The marinade should reduce and brown a bit, make sure to scrape that all up or deglaze the pan with a bit of water so the chicken gets covered in all that flavor.
To assemble the plates, start by draining and rinsing the pasta with cold water after it finishes boiling. Add a generous handful of arugula to each plate and give it a quick drizzle of olive oil, and massage it in to soften the arugula. Add 1/3 of the pasta to each plate, followed by your desired amount of tomatoes and mozzarella. Divide the chicken between plates. Drizzle each bowl with the vinaigrette, then top with lots of freshly torn basil and a sprinkle of flaky sea salt.
DIG IN!!! And enjoy. I like to mix everything together before eating, and get a little bit of everything with each bite. :)
I hope you love this recipe as much as I do!!! This is truly a new favorite and I’m sure it will become one of your new favorites too. Check out my Instagram @abigailsapron for more delicious content <3
I hope you all have a fabulous weekend full of yummy food!!!
With love,
Abigail
Absolutely delicious! The perfect summer dinner!