Ingredients
Scale
For the Pasta Salad:
- 1 pound short pasta (such as rotini, fusilli, or penne)
- 3 cups cherry or grape tomatoes, halved
- 16 ounces mozzarella pearls or small mozzarella balls, halved
- 1/2 cup fresh basil leaves, thinly sliced (chiffonade)
- 2 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning (optional, for chicken)
- Salt and pepper, to taste
- Olive oil, for grilling or pan-searing chicken
For the Creamy Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- 1/4 cup mayonnaise or Greek yogurt (for creaminess)
- 1 teaspoon honey or maple syrup (to balance acidity)
- Salt and freshly cracked black pepper, to taste
Preparation Notes:
- Be sure to rinse and drain your mozzarella pearls thoroughly before mixing into the salad to prevent excess moisture.
- If fresh basil is not available, you may substitute with baby spinach, arugula, or a small amount of dried basil.
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente (usually 8–10 minutes).
- Drain and rinse the pasta under cold water to cool it quickly and stop the cooking process.
- Set aside in a large mixing bowl and toss with a drizzle of olive oil to prevent sticking.
2. Prepare the Grilled Chicken
- Pat the chicken breasts dry with paper towels.
- Season with salt, pepper, and Italian seasoning on both sides.
- Grill the chicken over medium heat for about 6–7 minutes per side or until the internal temperature reaches 165°F (75°C).
- If grilling is not an option, pan-searing works just as well. Use a hot skillet with a bit of olive oil and cook over medium-high heat.
- Allow the chicken to rest for 5 minutes before slicing it into thin strips or bite-sized cubes.
3. Make the Creamy Dressing
- In a medium bowl, combine the olive oil, white balsamic vinegar, Dijon mustard, garlic, mayonnaise (or Greek yogurt), and honey.
- Whisk together until emulsified and creamy.
- Season with salt and black pepper to taste.
- If the dressing feels too thick, you can thin it out with 1–2 teaspoons of water or reserved pasta water.
4. Combine Salad Ingredients
- In the bowl with the cooled pasta, add:
- Halved cherry tomatoes
- Halved mozzarella pearls
- Sliced grilled chicken
- Fresh basil
- Pour about 3/4 of the dressing over the mixture and toss gently to coat everything evenly.
- Reserve the remaining dressing to add later if needed (especially if the pasta absorbs too much after chilling).
5. Chill and Marinate
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a gentle stir and add the remaining dressing if desired.
Notes
- Salt the pasta water generously. This is your chance to infuse flavor directly into the pasta.
- Cool the pasta completely before adding the dressing to prevent it from soaking up too much and becoming dry.
- Don’t skip the resting time. A short chill period allows the ingredients to absorb the dressing and improves texture and flavor.
- Use good-quality mozzarella and olive oil. The simple flavors of this salad shine with quality ingredients.
- Grill extra chicken. Leftovers can be added to other salads or wraps later in the week.
- Make it ahead. This salad tastes even better the next day, making it perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes