caprese pasta salad
because who doesn't need a high protein pasta salad recipe for summer?
Hi friends! I hope you all had the best Fourth of July. We hosted our (now annual) Fourth of July BBQ with as many friends and family as we could gather—and it was such a good day. We made a brisket, pulled pork sliders, ribs and jalapeño poppers and everyone else brought the sides. There is nothing better then when everything turns out just like planned and I cant wait to do it again next year.
July is my absolute favorite month of the year: It’s my birthday month, Joe’s birthday month, and it’s usually the hottest, sunniest stretch of summer here in Chicago. And hot weather calls for cold pasta salad.
You guys know my whole thing is high-protein meals, so of course I had to share my favorite pasta salad recipe—but with a macro-friendly twist. I hope you love it as much as I do and that you're having the best summer.
Tools Needed 🍳
Medium saucepan – for boiling pasta
Colander – to drain and rinse the pasta
Large mixing bowl – to toss everything together
Small bowl – to marinate the tomatoes
Cutting board + knife – for slicing tomatoes, onions, basil, and chicken
Tongs or a large spoon – for mixing
Measuring spoons – for oil, balsamic, and pesto
Links You May Need 🔗
Caprese Chicken Pasta Salad
Makes 5 Servings
Prep Time: 20 minutes
Total Time: 20 minutes
Macros : 430 Cal | 28g Protein | 37g Carbs | 18g Fat | 2g Fiber
Ingredients
1 box Betty Crocker Suddenly Pasta Salad – Classic (Salad Supreme)
2 tablespoons oil
1 pint cherry tomatoes, halved
1 tablespoon balsamic vinegar
¼ teaspoon kosher salt
1 pound chicken breast, grilled and shredded
4 ounces mozzarella ciliegine
¼ red onion, finely chopped
1 bunch fresh basil, finely chopped (about ½ cup packed)
¼ cup pesto
Instructions
Marinate the tomatoes: In a bowl, combine the halved cherry tomatoes with 1 tablespoon balsamic vinegar and ¼ teaspoon salt. Stir and let sit while you prep everything else.
Cook the pasta: Bring a medium pot of water to a boil. Add the pasta from the Betty Crocker Suddenly Salad box and cook according to package instructions (usually about 12 minutes). Drain and rinse with cold water to cool it down.
Prepare the dressing: In a large mixing bowl, combine the seasoning packet from the box with 2 tablespoons of oil (as directed) and stir in ¼ cup pesto until well blended.
Add the cooked and cooled pasta to the bowl with the pesto-seasoning mix.
Stir in the marinated cherry tomatoes (with their balsamic juices), shredded grilled chicken, mozzarella balls, chopped red onion, and chopped basil.
Toss everything together until evenly coated.
Chill and serve: You can serve it immediately, or for best flavor cover and refrigerate overnight to let the flavors combine.
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I thought it was also wonderful!!! Excellent even!