Have you ever layered fresh ingredients in a bowl and watched them transform into something dazzling? That’s exactly what happens when you make this Layered Grilled Chicken Caprese Pasta Salad. Every forkful takes you through tender strips of perfectly grilled chicken, a bed of al dente penne pasta, and juicy bursts of cherry tomatoes intermingled with cubes of creamy mozzarella. Then there’s that bright pop of torn basil and the sweet-tangy kiss of balsamic glaze blended into a zesty dressing of extra-virgin olive oil, lemon juice, garlic, and Italian seasoning. It’s simple enough for a weeknight dinner yet sophisticated enough for a summer gathering or potluck—and it comes together in just under an hour.
What really thrills me about this recipe is the layering technique. Instead of tossing everything together, you build flavors step by step, starting with the pasta, adding the warm grilled chicken, then piling on that colorful tomato–mozzarella–basil mixture. As the layers settle, they mingle and share their juices, creating a vibrant mosaic of tastes and textures. If you chill it for an hour, the dressing seeps in even more deeply, so every component shines. At around 450 calories per serving, it’s hearty but balanced, and with only beginner-friendly steps—20 minutes prep, 25 minutes cooking, and a quick 10-minute rest—it’s an all-star for anyone who wants a fuss-free yet impressive lunch or dinner dish.
KEY INGREDIENTS IN LAYERED GRILLED CHICKEN CAPRESE PASTA SALAD
Every great recipe starts with the best ingredients. For this Caprese-inspired pasta salad, quality is key: fresh produce, good cheese, and lean protein. Here’s what you’ll need to pull it all together:
- Chicken breasts
Lean, boneless, skinless cuts that grill up juicy and tender. They bring satisfying protein and a lightly charred flavor that pairs perfectly with Caprese-style accents.
- Salt and pepper
Simple seasonings that awaken natural flavors. Use them generously on your chicken and pasta to ensure every layer is properly seasoned.
- Olive oil
A drizzle of this before grilling locks in moisture, prevents sticking, and adds a silky mouthfeel to the chicken.
- Penne pasta
Sturdy tubes that trap dressing in their ridges and channels. Its firm, al dente texture holds up well in a layered salad.
- Cherry tomatoes
These little gems burst with sweetness and acidity. Halving them releases their juices, which mingle with other ingredients for juicy pops of flavor.
- Fresh mozzarella cheese
Soft, milky cubes that lend a creamy contrast to the tangy balsamic and bright basil. Their mild richness balances the salad beautifully.
- Fresh basil leaves
Fragrant, herbaceous, and slightly peppery—basil is the soul of any Caprese dish. Chopped or torn, it infuses each bite with green freshness.
- Balsamic glaze
A luscious, syrupy reduction of balsamic vinegar. Its sweet-tart profile ties all the flavors together in one elegant drizzle.
- Extra-virgin olive oil
The backbone of the dressing, offering richness and smoothness. It carries garlic and lemon notes throughout the layers.
- Lemon juice
A burst of citrus brightness that livens the entire salad, cutting through the richness of the cheese and oil.
- Garlic
Freshly minced to deliver a pungent, savory depth—garlic enhances the dressing and echoes in every layer.
- Italian seasoning
A fragrant blend of dried herbs—oregano, thyme, rosemary, and more—that seasons the dressing and highlights the Caprese theme.
HOW TO MAKE LAYERED GRILLED CHICKEN CAPRESE PASTA SALAD
Bringing this dish to life is all about pacing and precision. From heating the grill to layering each component, follow these steps to build an Instagram-worthy salad that tastes even better than it looks.
1. Preheat your grill to medium-high heat. Season the chicken breasts evenly with salt, pepper, and a drizzle of olive oil to coat. This initial layer of seasoning ensures flavorful, non-stick grilling.
2. Grill the chicken for 6–7 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F (75°C). Let the breasts rest on a cutting board for about 5 minutes—this allows juices to redistribute—then slice into thin strips.
3. Cook the penne pasta according to package instructions until al dente, meaning it should still have a slight bite in the center. Drain the pasta and rinse under cold water to stop the cooking process, then set aside in a large serving bowl.
4. In a separate large mixing bowl, toss together the halved cherry tomatoes, mozzarella cubes, and chopped basil. The mix of red, white, and green is not only visually stunning but also a classic Caprese combination.
5. Whisk the dressing in a small bowl: combine the balsamic glaze, extra-virgin olive oil, lemon juice, minced garlic, and Italian seasoning until emulsified and smooth.
6. Layer the salad in your serving vessel. Start with the cooked pasta, then arrange the sliced grilled chicken on top. Spoon the tomato–mozzarella–basil mixture over the chicken, creating distinct layers.
7. Drizzle the prepared dressing evenly over the top layer, allowing some to drizzle down into the lower levels for maximum flavor infusion.
8. Garnish with a few extra basil leaves for a burst of fresh color and aroma.
9. Serve immediately, or cover and chill in the fridge for an hour to let the flavors meld fully—either way, every bite remains delightfully fresh.
SERVING SUGGESTIONS FOR LAYERED GRILLED CHICKEN CAPRESE PASTA SALAD
When you present this Layered Grilled Chicken Caprese Pasta Salad, you want your guests’ eyes to light up before they taste a single forkful. Think about pairing it with complementary sides, serving vessels, and at just the right temperature. Ideally, you’ll let it sit at room temperature for about 10 minutes after refrigeration so the flavors open up again. Whether you’re hosting a casual backyard barbecue or a more refined dinner, plating can elevate this salad into a showstopper. You can spoon it into shallow bowls, arrange it in clear glass jars for a picnic-ready vibe, or serve it family-style in a large wooden bowl that showcases all the colorful layers. Remember to keep extra balsamic glaze and fresh basil on hand for that final flourish.
- Family-style feast: Spoon the salad into a large ceramic bowl and set it in the center of your table. Provide tongs so everyone can help themselves, and sprinkle freshly grated Parmesan around the edges for a bold, cheesy accent.
- Individual mason jars: Layer the ingredients in clear jars for portable, single-serving portions. This method is perfect for picnics or potlucks, and it keeps the layers intact until you’re ready to eat.
- Elegant buffet display: Use a tiered platter stand—pasta on the bottom tier, chicken in the middle, and the tomato–mozzarella mix on top. Drizzle dressing tableside for a touch of culinary theater.
- Light lunch pairing: Serve alongside grilled asparagus or garlic breadsticks for a satisfying but not heavy midday meal. A crisp white wine such as Pinot Grigio complements the bright flavors beautifully.
HOW TO STORE LAYERED GRILLED CHICKEN CAPRESE PASTA SALAD
Proper storage ensures your pasta salad stays fresh, flavorful, and safe to eat for days after you first prepare it. Because the dressing and ingredients interact over time, it’s best to store components separately if you’re planning ahead. Keep everything chilled in airtight containers and only assemble or dress the salad when you’re ready to serve. If you’ve already combined the layers and added the dressing, place the salad in the coldest part of your fridge, ideally at or below 40°F, to maintain optimal texture and taste. Always give it a gentle stir or re-layer slightly before serving to redistribute any dressing that’s settled to the bottom.
- Refrigeration: Transfer leftovers to a sealed glass or BPA-free plastic container. Store in the refrigerator for up to 3 days. Before eating, let the salad sit at room temperature for 10 minutes and give it a light toss.
- Separate components: If prepping in advance, keep the pasta, chicken, and tomato–mozzarella–basil mix in separate containers. Store the dressing in a small jar. When ready to serve, layer and dress for peak freshness.
- Airtight containers: Choose leak-proof containers with tight-fitting lids to prevent odors from other foods from seeping in. Mason jars also work well for individual servings.
- Avoid freezing: Freezing can compromise the texture of the pasta and cheese. It’s best to enjoy this salad fresh or within a few days of assembly.
CONCLUSION
This Layered Grilled Chicken Caprese Pasta Salad is a celebration of simple, vibrant ingredients coming together in each colorful layer. From the warm, perfectly seasoned grilled chicken to the al dente penne and the fresh Caprese trio of tomatoes, mozzarella, and basil, every component has its moment to shine. The zesty balsamic-glazed dressing ties it all together, offering a sweet-tart finish that keeps you reaching for seconds. Whether you’re a beginner in the kitchen or you’ve been cooking for years, you’ll appreciate how easily this salad transforms into a stunning centerpiece for lunch, dinner, or entertaining. With just 20 minutes of prep, 25 minutes of cooking, and a brief rest time, you can create an eye-catching dish that tastes as good as it looks and clocks in at around 450 calories per serving.
Feel free to print and save this article so you can revisit it whenever you need a quick yet impressive meal idea. Below, you’ll find a FAQ to help answer any lingering questions you might have about ingredient swaps, dietary adjustments, or serving variations. If you give this recipe a try, I’d love to hear how it turned out—leave a comment, share your tips, or ask any questions you may have. Your feedback and experiences help build a community of home cooks who are passionate about fresh, flavorful food. Happy cooking!
Layered Grilled Chicken Caprese Pasta Salad
Description
This layered grilled chicken Caprese pasta salad bursts with flavors from succulent chicken, juicy cherry tomatoes, and a zesty balsamic dressing that'll have everyone asking for seconds!
Ingredients
Instructions
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Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a tablespoon of olive oil.
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Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest before slicing into thin strips.
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Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
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In a large mixing bowl, combine the halved cherry tomatoes, mozzarella cubes, and fresh basil.
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In a small bowl, whisk together the balsamic glaze, extra-virgin olive oil, lemon juice, minced garlic, and Italian seasoning to make the dressing.
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Layer the salad in a large serving bowl or individual jars. Start with a layer of cooked pasta, followed by sliced grilled chicken, and then the tomato and mozzarella mixture.
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Drizzle the prepared dressing over the salad layers.
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Garnish with additional basil leaves if desired.
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Serve immediately or cover and chill in the fridge for an hour to allow flavors to meld.
Note
- This salad can be made up to a day in advance; just add the dressing before serving to keep the flavors fresh.
- Substitute gluten-free pasta if needed to accommodate dietary restrictions.
- For added flavor, marinate the chicken in balsamic vinegar for an hour before grilling.
- You can use a store-bought balsamic glaze or make your own by reducing balsamic vinegar with a little sugar.
- This dish is perfect for picnics or potlucks as it can be served cold or at room temperature.
