Crispy Pasta Caprese Chicken Salad
No doubt you’ve seen the viral crispy pasta videos going around on social media, that’s what inspired this fresh summer recipe for Crispy Pasta Caprese Chicken Salad.
My love of a caprese salad runs deep, and I added chicken for a boost of protein making this salad a filling meal.
But you could easily leave the chicken out and serve this as a party side dish for all the upcoming summer gatherings!
How to make Crispy Pasta Caprese Chicken Salad
First boil 1 1/2 cups of bowtie pasta according to the package directions.
Drain the pasta, pat it dry just a bit, and put it back into the same pot that you boiled it in (only to save on dishes).
Add olive oil, parmesan cheese, and season with kosher salt, pepper, Italian seasoning, and garlic powder.
Toss until combined and add it to your air fryer basket.
It will cook at 380 degrees for 13 to 16 minutes, and remove the basket to shake a few times throughout.
Oven directions are in the recipe card for you 🙂
Let the crispy pasta cool, but feel free to snack on a few 😉
Then, in a large bowl combine the crispy pasta, cooked chicken, sliced cherry tomatoes, mozzarella pearls, and shredded lettuce.
Toss with olive oil, balsamic vinegar, and the same seasonings used for the pasta.
Let it sit for about 5 minutes and taste for seasonings, and adjust as needed.
I served Crispy Pasta Caprese Chicken Salad with fresh basil and balsamic glaze!
This was a very generous serving for two.
We did have some leftover and it was very good the next day, obviously the pasta and lettuce weren’t quite as crisp but still delish.
If you like Crispy Pasta Caprese Chicken Salad, you might also like these recipes…
Best Bowl Recipes for Dinner
Easy Ideas To Jazz Up Salad Kits
Healthy High Protein Blackstone Recipes
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Crispy Pasta Caprese Chicken Salad
Crispy Pasta Caprese Chicken Salad combines air fryer crispy pasta and all the yummy caprese ingredients for the ultimate summer recipe!
Ingredients
- 1 1/2 cups dry bowtie pasta
- olive oil, kosher salt, pepper, Italian seasoning, garlic powder, grated parmesan cheese
- 1 1/2 cups cooked diced or shredded chicken
- 1 pint cherry tomatoes sliced in half
- 8 ounces fresh mozzarella pearls
- 3 cups shredded lettuce of choice
- 2 to 3 tablespoons balsamic vinegar
- balsamic glaze, fresh sliced basil
Instructions
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Boil the pasta according to package directions, drain, and pat dry slightly. Put the pasta back into the same empty pot that you boiled it in, drizzle about 1 tablespoon of the olive oil, and season with kosher salt, pepper, Italian seasoning, garlic powder, and parmesan cheese according to your taste.
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Toss the pasta until combined and place in your air fryer basket. Set the air fryer to 380 degrees for 13 to 16 minutes, remove the air fryer basket and shake it a few times throughout. Let cool slightly.
Note: For oven directions, place the pasta on a baking sheet and bake at 400 degrees for 15 to 18 minutes, tossing a few times.
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Put the crispy pasta, chicken, tomatoes, mozzarella pearls, and lettuce in a large bowl. Drizzle about 3 to 4 tablespoons of the olive oil and balsamic vinegar over top, and add kosher salt, pepper, Italian seasoning, and garlic powder to taste. Toss until combined and let it sit for 5 minutes.
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Taste for seasoning and add more olive oil, balsamic vinegar, and/or any of the seasonings as needed.
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Serve with balsamic glaze drizzled over top and fresh basil.
Note: If you have leftovers they are good the next day, the lettuce and pasta aren't as crisp but still so so yummy!
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