This chicken caprese pasta salad with pesto dressing is bursting with fresh summer flavors. It's ready to go in just 25 minutes!
Course: Main Course
12ozpastapreferably a shorter kind
pinchsalt and pepper
1cupmozzarella ballsmarinated or plain
fresh basil leaves
Place a large stockpot filled 2/3 of the way with water over high heat. When the water comes to a boil, add the pasta and cook according to the package's directions.
Meanwhile, set a large skillet over medium heat, add the olive oil. Place the chicken in a dish or plastic bag and coat the chicken with the vinegar, Italian seasoning, garlic powder, salt and pepper. Transfer to the hot pan and cook on both sides until it reaches an internal temperature of 160 degrees. Transfer to cutting board and allow to rest.
Drain the pasta and rinse with cold water, drain and set aside.
Cut the warm chicken into slices and toss with the pasta, cherry tomatoes, mozzarella and mixed greens. Toss with the pesto and serve immediately or allow to chill in the refrigerator until ready to serve. Garnish with julienned basil and grated parmesan, if desired.
-Don't want chicken? It's just as delicious without it!