Name: 15-minute caprese chicken pasta salad for one
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 200g spiral pasta; 1/2 cup basil leaves, plus extra to serve; 1 tablespoon pine nuts, toasted; 1 tablespoon grated parmesan, plus extra to serve; 1 small clove garlic, crushed; 2 tablespoons olive oil; Sea-salt flakes and freshly ground black pepper, to season; 1 cup shredded barbecue chicken; 125g cherry tomatoes, halved; 100g cherry bocconcini, torn

When you need something fresh, fast, and satisfying, this caprese chicken pasta salad delivers big flavour in a perfectly portioned bowl. It combines tender chicken, juicy tomatoes, creamy mozzarella, and fresh basil with pasta for a bright, balanced meal that feels both light and filling.

Inspired by classic Caprese flavours, this single-serve pasta salad is ideal for lunch, a quick dinner, or even a no-fuss meal prep option without a fridge full of leftovers.

Ingredients

200g spiral pasta

1/2 cup basil leaves, plus extra to serve

1 tablespoon pine nuts, toasted

1 tablespoon grated parmesan, plus extra to serve

1 small clove garlic, crushed

2 tablespoons olive oil

Sea-salt flakes and freshly ground black pepper, to season

1 cup shredded barbecue chicken

125g cherry tomatoes, halved

100g cherry bocconcini, torn

Method

Step 1

In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain. Set aside.

Step 2

To make a pesto, finely chop the basil and pine nuts. Combine in a bowl with parmesan, garlic and oil. Season.

Step 3

In a bowl, toss together the pasta, pesto, chicken, tomatoes and bocconcini. Serve with extra basil leaves and parmesan.

*(Credit: (Photography Tim Roberts Styling MICHELE CRANSTON Food preparation Mel Burge))*

What type of pasta works best?

Short pasta shapes like penne, rotini, bow ties, or shells work best because they hold onto the dressing and mix well with the other ingredients. If you’re cooking just for one, measure about 1 cup of dry pasta for the ideal single serving.

Can I make this ahead of time?

Yes. You can prepare it a few hours in advance and store it in the refrigerator. If making ahead, consider adding the fresh basil and a drizzle of olive oil or balsamic glaze just before serving to keep the flavours bright and fresh.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.