Protein-Packed Chicken Pasta Salad

This Protein-Packed Chicken Pasta Salad is the ultimate dish for anyone looking for a healthy, satisfying, and protein-rich meal. Combining nutrient-packed ingredients like high-protein pasta, chicken, and fresh vegetables, this recipe is perfect for meal prepping, a quick lunch, or even a light dinner. Whether you’re an athlete seeking a post-workout meal or simply someone who enjoys delicious, nutritious food, this salad is the perfect fit. It’s easy to make, customizable, and can be stored for later, making it both practical and delicious. This pasta salad is a flavorful, balanced combination of lean protein, fiber, and healthy fats—sure to fuel your body and keep you satisfied for hours.

Why You’ll Love This Recipe

This Protein-Packed Chicken Pasta Salad is not only bursting with flavor but also offers a wide range of health benefits. The combination of lean chicken, high-protein pasta, and a tangy yogurt-based dressing makes it a well-rounded, nourishing meal. It’s quick and easy to make, making it a perfect weeknight dinner or a weekend meal prep option. Plus, it’s fully customizable—you can adjust the ingredients according to your taste and dietary preferences. The use of fresh vegetables adds crunch and freshness, while the feta cheese or Parmesan delivers a creamy, savory touch. Whether you’re following a high-protein diet or just looking for a hearty salad, this recipe is bound to satisfy your hunger and taste buds.

Ingredients

Base:

  • High-protein pasta (chickpea, lentil, or whole wheat)
  • Cooked chicken breast, diced or shredded
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Bell peppers, diced
  • Red onion, thinly sliced
  • Black olives, sliced (optional)

Protein Boosters:

  • Feta cheese or shredded Parmesan
  • Plain Greek yogurt (for dressing)
  • Hummus or light mayo
  • Lemon juice
  • Olive oil
  • Dijon mustard
  • Garlic powder
  • Dried oregano
  • Salt and pepper, to taste

Variations

You can easily make this chicken pasta salad your own by swapping or adding ingredients. For a vegan version, use chickpea or lentil pasta and substitute the chicken with tofu or a plant-based protein. Swap the feta or Parmesan for a vegan cheese option, and use a plant-based yogurt and mayo alternative. If you prefer more veggies, add ingredients like spinach, avocado, or shredded carrots for added texture and flavor. For a spicy kick, toss in some jalapeños or chili flakes. The beauty of this recipe lies in its versatility—make it suit your tastes!

How to Make the Recipe

Step 1: Cook the pasta

Start by cooking the high-protein pasta according to the package instructions. Once done, drain the pasta and rinse it with cold water to cool it down.

Step 2: Prepare the vegetables

While the pasta is cooking, slice the cherry tomatoes, dice the cucumber, bell peppers, and red onion, and slice the black olives if you’re using them. Set the vegetables aside.

Step 3: Cook the chicken

If you don’t have cooked chicken on hand, grill, bake, or pan-sear the chicken breasts. Once cooked, dice or shred the chicken into bite-sized pieces.

Step 4: Make the dressing

In a bowl, whisk together the plain Greek yogurt, hummus or light mayo, lemon juice, olive oil, Dijon mustard, garlic powder, dried oregano, salt, and pepper. Mix until smooth and well-combined.

Step 5: Combine the ingredients

In a large bowl, add the cooked pasta, diced chicken, prepared vegetables, and protein boosters (feta or Parmesan). Pour the dressing over the mixture and toss everything together until well-coated.

Step 6: Chill and serve

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. You can serve it cold or at room temperature.

Tips for Making the Recipe

  • If you’re short on time, use pre-cooked chicken or rotisserie chicken for convenience.
  • To avoid soggy pasta, rinse the cooked pasta under cold water before mixing it with the other ingredients.
  • Add a pinch of red pepper flakes for some extra heat if you like spicy food.
  • If you don’t have Greek yogurt, you can substitute it with sour cream for a similar texture, though Greek yogurt adds a nice tang.
  • For a creamier dressing, you can increase the amount of hummus or mayo in the recipe.
  • To make it even more filling, toss in some quinoa or chickpeas for an added protein boost.

How to Serve

This Protein-Packed Chicken Pasta Salad is perfect on its own as a main course, but it can also be served alongside other dishes like grilled vegetables, a side of bread, or a fresh green salad. It works great as a healthy lunch or dinner, and it’s also an ideal choice for picnics, barbecues, or potlucks. Its versatility makes it a go-to option for any occasion.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta salad tastes even better the next day as the flavors continue to develop.

Freezing

This recipe is not ideal for freezing due to the texture of the pasta and fresh vegetables. The dressing may also not hold up well once frozen and thawed.

Reheating

If you prefer to enjoy the salad warm, you can lightly heat it in the microwave or in a pan. However, this recipe is best served cold, so reheating is optional.

FAQs

1. Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer. Whole wheat, chickpea, or lentil pasta are great options for a protein boost.

2. How long does this pasta salad last in the fridge?

This pasta salad will stay fresh in the fridge for up to 3 days.

3. Can I use store-bought dressing instead of the homemade one?

Yes, you can use store-bought dressing, but the homemade yogurt-based dressing adds extra protein and a fresh, tangy flavor.

4. Can I make this salad ahead of time?

Yes, this salad can be made a day ahead and stored in the fridge. The flavors will meld together even better after a few hours.

5. Can I make this recipe gluten-free?

Yes, simply use gluten-free pasta to make the recipe gluten-free.

6. Can I add other protein sources?

Yes, you can add extra protein sources like chickpeas, hard-boiled eggs, or a sprinkle of seeds or nuts.

7. Is this recipe suitable for meal prep?

Yes, it’s perfect for meal prepping. Just store the salad in individual servings for a convenient, grab-and-go lunch.

8. Can I use a different cheese than feta or Parmesan?

Yes, feel free to swap in your favorite cheese, such as mozzarella or goat cheese.

9. How do I prevent the pasta from getting soggy?

Make sure to rinse the pasta with cold water after cooking to stop the cooking process and prevent it from becoming too soft.

10. Can I use a different dressing base?

Yes, you can substitute the Greek yogurt with sour cream, a light vinaigrette, or any other dressing you prefer.

Conclusion

This Protein-Packed Chicken Pasta Salad is a delightful, versatile, and nutritious dish that’s perfect for any occasion. Packed with protein, fiber, and fresh veggies, it’s a satisfying meal that will keep you full and energized. Whether you’re meal prepping for the week or looking for a quick and healthy lunch, this pasta salad checks all the boxes. Enjoy it as is or customize it to suit your tastes—either way, you’ll love every bite!

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Protein-Packed Chicken Pasta Salad


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  • Author: Amelia
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

A delicious and nutritious pasta salad, packed with protein from lean chicken, high-protein pasta, and a creamy yogurt dressing. This refreshing salad is perfect for a healthy meal or a light lunch.


Ingredients

Scale

Base:

  • 8 oz high-protein pasta (chickpea, lentil, or whole wheat)
  • 2 cups cooked chicken breast, diced or shredded
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ½ cup bell peppers, diced
  • ¼ cup red onion, thinly sliced
  • ¼ cup black olives, sliced (optional)

Protein Boosters:

  • ½ cup feta cheese or shredded Parmesan
  • ½ cup plain Greek yogurt (for dressing)
  • 2 tbsp hummus or light mayo
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • Salt and pepper, to taste

Instructions

  • Cook the high-protein pasta according to package instructions. Drain and set aside to cool.
  • In a large bowl, combine the cooked pasta, chicken breast, cherry tomatoes, cucumber, bell peppers, red onion, and olives.
  • In a separate small bowl, whisk together the feta cheese, Greek yogurt, hummus (or light mayo), lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano to create the dressing.
  • Pour the dressing over the pasta mixture and toss to combine. Season with salt and pepper to taste.
  • Serve immediately or refrigerate for 30 minutes before serving for a chilled salad.

Notes

  • For a vegan version, swap the chicken with chickpeas or tofu, and use vegan yogurt and cheese.
  • The salad can be made ahead of time and stored in the fridge for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing, Cooking
  • Cuisine: Mediterranean, American

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