Caprese Pasta Salad with Grilled Chicken and Garlic Bread

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 1 lb boneless, skinless chicken breast
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 pints cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or small mozzarella balls), drained
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, finely grated
• 1/2 tsp dried oregano
• 2 tbsp grated Parmesan cheese (optional, for serving)
• 4 slices rustic bread
• 2 tbsp unsalted butter, softened
• 1/2 tsp garlic powder
• 1 tbsp chopped fresh parsley (optional for bread)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cool water, then drain well again and set aside.
2. While pasta cooks, season chicken with salt and pepper. Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat. Cook chicken until browned and cooked through (about 6–8 minutes per side, depending on thickness). Transfer to a plate and rest 5–10 minutes, then slice.
3. In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, grated garlic, and oregano.
4. Add tomatoes to the bowl and toss with the vinaigrette. Let sit 5 minutes, then add mozzarella and basil and gently fold.
5. Add the cooled pasta and sliced chicken to the bowl. Toss until evenly coated. Taste and adjust seasoning if needed.
6. Make garlic bread: Preheat oven to 400°F (or use a toaster oven). Spread butter on bread slices and sprinkle with garlic powder (and parsley if using). Toast until golden and crisp, about 8–10 minutes.
7. Serve pasta salad with garlic bread on the side or topped with a little Parmesan if desired.