High Protein Pasta Salad with Chicken

Why You’ll Love This Recipe

This pasta salad isn’t just tasty—it’s a well-balanced, high-protein option that will keep you full and energized. With lean chicken, protein-enriched pasta, and fresh ingredients, it’s a great choice for those looking to maintain a healthy lifestyle without sacrificing flavor. It’s also easy to customize, make ahead, and enjoy cold or at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast (grilled, baked, or shredded)
• High-protein pasta (like chickpea, lentil, or whole wheat pasta)
• Cherry tomatoes, halved
• Cucumber, diced
• Bell pepper, chopped
• Red onion, finely chopped
• Baby spinach or arugula
• Feta cheese or shredded mozzarella (optional)
• Olive oil
• Lemon juice or red wine vinegar
• Dijon mustard
• Garlic, minced
• Salt and pepper
• Optional: fresh herbs like parsley or basil

Directions

1. Cook the high-protein pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
2. In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
3. In a large bowl, combine cooked pasta, chicken, tomatoes, cucumber, bell pepper, red onion, and greens.
4. Pour the dressing over the salad and toss to combine.
5. Add feta or mozzarella if using, and gently mix again.
6. Taste and adjust seasoning if needed.
7. Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 10 minutes (for pasta)
Total time: 25 minutes (plus chill time)

Variations

• Spicy version: Add chopped jalapeños or a dash of hot sauce to the dressing.
• Dairy-free: Omit the cheese or use a dairy-free alternative.
• Mediterranean twist: Add olives, sun-dried tomatoes, and fresh oregano.
• Add more protein: Mix in hard-boiled eggs, edamame, or chickpeas.
• Creamy version: Replace vinaigrette with a light Greek yogurt-based dressing.

Storage/Reheating

Store the pasta salad in an airtight container in the refrigerator for up to 4 days.
This salad is best served cold or at room temperature.
If it dries out slightly in the fridge, refresh with a drizzle of olive oil or a squeeze of lemon before serving.
Freezing is not recommended, as fresh vegetables and pasta can become mushy upon thawing.

FAQs

What makes this pasta salad high in protein?

It uses protein-rich ingredients like chicken breast and high-protein pasta made from legumes or whole grains.

Can I use regular pasta?

Yes, but using high-protein pasta increases the nutritional value and helps you feel fuller longer.

Can I make this salad ahead of time?

Definitely. It’s great for meal prep and tastes even better after the flavors have melded in the fridge.

What kind of chicken works best?

Grilled, baked, poached, or even rotisserie chicken all work well—just make sure it’s fully cooked and diced or shredded.

Is this salad good for weight loss?

Yes, it’s high in protein and fiber, which can help with satiety. Be mindful of portion sizes and dressing quantity.

Can I make this vegetarian?

Yes, omit the chicken and add chickpeas, lentils, or tofu for a plant-based protein boost.

Is this pasta salad gluten-free?

Use gluten-free, high-protein pasta to make this recipe fully gluten-free.

How can I increase the fiber content?

Add more vegetables like broccoli, kale, or beans, and use whole grain pasta.

Does this need to be served cold?

It’s best served chilled, but you can also enjoy it at room temperature.

Can I use store-bought dressing?

Yes, but making your own allows you to control the ingredients and keep it healthier.

Conclusion

High Protein Pasta Salad with Chicken is a flavorful, nutrient-packed dish that makes healthy eating easy and enjoyable. With lean protein, fresh veggies, and a zesty homemade dressing, it’s ideal for lunchboxes, meal prep, or post-workout meals. Wholesome, quick to prepare, and endlessly customizable, this pasta salad is a delicious way to fuel your day.

High Protein Pasta Salad with Chicken

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High Protein Pasta Salad with Chicken is a fresh, nutritious, and satisfying dish made with lean chicken, high-protein pasta, crisp vegetables, and a zesty homemade dressing. Perfect for meal prep, lunches, or a post-workout meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: No-Cook (after boiling pasta)
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 cups cooked chicken breast (grilled, baked, or shredded)
• 8 oz high-protein pasta (chickpea, lentil, or whole wheat)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 2 cups baby spinach or arugula
• 1/2 cup feta cheese or shredded mozzarella (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice or red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste
• Optional: fresh parsley or basil, chopped

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Instructions

1. Cook high-protein pasta according to package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, garlic, salt, and pepper.
3. In a large mixing bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, bell pepper, red onion, and greens.
4. Pour the dressing over the salad and toss to combine.
5. Add feta or mozzarella cheese if using, and gently mix again.
6. Taste and adjust seasoning as needed.
7. Chill for at least 30 minutes before serving. Garnish with fresh herbs if desired.

Notes

• Add hot sauce or jalapeños for a spicy version.
• Omit cheese or use dairy-free alternatives for a dairy-free option.
• Include olives, sun-dried tomatoes, or oregano for a Mediterranean twist.
• Boost protein with chickpeas, hard-boiled eggs, or edamame.
• Use Greek yogurt dressing for a creamy version.
• Great for meal prep—lasts up to 4 days in the fridge.

Nutrition

• Serving Size: 1/5 of recipe
• Calories: 420
• Sugar: 3g
• Sodium: 360mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg