Grilled Chicken Caprese Pasta Salad

Anyone else hate slaving away over a hot stove in the summer!? It can’t just be me….! This recipe is done in the blink of an eye! So easy, flavorful and can be enjoyed hot or cold!


  • 1 lb. bow tie pasta- cooked, drained and rinsed with cold water
  • 1 pint grape tomatoes, sliced in half
  • 10 oz. pesto of your choosing, we used classic basil
  • 3 chicken breasts, grilled and shredded (or you can cube it)
  • 8 oz. brick or mozzarella, cubed.


  1. Cook your bow tie pasta according to box directions. Drain and rinse under cold water.
  2. Grill your chicken breasts. I used the George Foreman because it was nearly 90 degrees outside and humid!! I grilled mine for 14 minutes. Once cooled, shred and set aside.
  3. Combine all ingredients in a large bowl! Enjoy!

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