Chicken Caprese Pasta Salad

This recipe combines an Italian idea, a Spanish technique, and an American invention, and turns them into a perfectly harmonious pasta salad you’re going to want to make again and again. It’s one of those dishes that, after one taste, you’ll go: Why have I never made this before? It would be especially delightful in summer with sweet, in-season tomatoes and flavorful basil, but you can make this any time of year for a super-satisfying, unique twist on the traditional summer side.

Let’s break it down: Pasta salad is a distinctly American tradition, and you’d be hard pressed to find a picnic or BBQ without it. That said, while mayo-based macaroni salads did originate in the United States, vinaigrette-based pasta salads can be traced back to Italy. Even today, Italians enjoy a cold pasta salad (or pasta fredda) al fresco.

To push the Italian inspiration here even further, we’re looking to the other Italian summer classic—Caprese salad. A Caprese is made with beloved Italian ingredients like tomato, basil, and mozzarella; all together, they even look like the red, white, and green of the Italian flag. We’re keeping with that simplicity here too, only adding some chicken breasts for protein and pasta for heft.

We could have just tossed all those ingredients together and called it a day, but what fun would that be? Instead we’re making this dish extra special by adding a little Spanish flair. A staple of any tapas bar these days, pan con tomate was originally invented as a way of saving stale bread. Just rub it with a tomato, and you’ll have something akin to bruschetta with a twist. The twist is that instead of using diced tomatoes, you’ll grate them instead (!!). This method can transform even ugly, slightly overripe tomatoes into something great. Here’s how to do it: Cut a thin slice off the bottom of your tomato, then grate the tomato on the largest holes of a box grater into a bowl. Stop when all you’ve got left is the stem (and be careful not to catch your fingers!).

Pro tip: As the glaze cools down, it also gets hard and sticky. Simply reheat it in a pot, and it’s ready to be used again! Same goes for cleaning the pot: reheat it, and the glaze will come off easily.

Made this? Let us know what you think in the comments below.