If you’re craving something that’s bursting with flavor, nourishing, and easy to whip up, this Protein-Packed Chicken Pasta Salad Recipe is exactly what your lunchbox or dinner table needs. Imagine tender chunks of chicken mingling with vibrant veggies, hearty high-protein pasta, and a creamy, tangy dressing that ties everything together perfectly. It’s a celebration of textures and tastes that satisfy your hunger while fueling your body, making it a staple for anyone who loves a wholesome, mouthwatering meal.
Ingredients You’ll Need
Every ingredient in this recipe is deliberately chosen to create a harmonious balance of flavors and textures, making the salad both colorful and satisfying. From the protein-rich pasta to the crisp veggies and creamy dressing, each component plays a key role.
- 8 oz high-protein pasta: Chickpea, lentil, or whole wheat pasta adds a nutty flavor and packs the protein punch this salad is known for.
- 2 cups cooked chicken breast: Diced or shredded, the chicken brings lean protein and a tender, juicy texture.
- 1 cup cherry tomatoes: Halved for bursts of sweetness and a bright pop of red color.
- ½ cup cucumber: Diced cucumber adds a refreshing crunch and cool contrast.
- ½ cup bell peppers: Diced for vibrant color and subtle sweetness.
- ¼ cup red onion: Thinly sliced for a little sharpness without overpowering the salad.
- ¼ cup black olives (optional): Adds a briny depth and an extra layer of flavor.
- ½ cup feta cheese or shredded Parmesan: Creamy, salty cheese to enhance creaminess and umami.
- ½ cup plain Greek yogurt: Base for the dressing, giving it creaminess with a tangy twist.
- 2 tbsp hummus or light mayo: Adds richness and silky texture to the dressing.
- 1 tbsp lemon juice: Brings brightness and balances the creaminess.
- 1 tbsp olive oil: Helps bind the dressing and adds subtle fruity notes.
- 1 tsp Dijon mustard: Gives the dressing a little kick and depth.
- ½ tsp garlic powder: Infuses a comforting, savory touch.
- ½ tsp dried oregano: Adds a Mediterranean aroma that pairs beautifully with the feta and chicken.
- Salt and pepper, to taste: Essential for seasoning and bringing all flavors together.
How to Make Protein-Packed Chicken Pasta Salad Recipe
Step 1: Cook the Pasta
Begin by preparing the high-protein pasta according to the package directions. This is a key step because the pasta is the foundation of the salad — getting it perfectly cooked ensures it holds up beautifully when tossed with the dressing and other ingredients. Drain it well and set aside to cool slightly so it doesn’t wilt the fresh veggies.
Step 2: Combine the Main Ingredients
Grab a large bowl and toss together the cooled pasta, your cooked chicken breast, cherry tomatoes, cucumber, bell peppers, red onion, and black olives if you’re using them. Right here you start to see the salad take shape with vivid colors and a mix of juicy and crunchy textures that promise something delightful with each bite.
Step 3: Whisk Together the Dressing
In a smaller bowl, mix the creamy feta cheese with the Greek yogurt, hummus or light mayo, fresh lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano. This dressing is the magic that brings everything together — creamy but light, with a perfect balance of tang and spice that makes the salad irresistibly tasty.
Step 4: Toss and Season
Pour your dressing over the pasta and chicken mixture, then toss gently but thoroughly to make sure every bite is coated in that luscious dressing. Finish by seasoning with salt and pepper to your preference. This seasoning step is vital because it lets you customize the flavor just how you like it.
Step 5: Serve or Chill
You can serve it right away if you’re eager to dive in, but letting it chill in the fridge for about 30 minutes really lets all those flavors meld together, turning this into a refreshingly cool dish perfect for warm days or packed lunches.
How to Serve Protein-Packed Chicken Pasta Salad Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil can add a pop of color and fresh herbal brightness that elevates the salad’s visual appeal. A little extra crumbled feta on top just before serving also adds a creamy finish that guests always appreciate.
Side Dishes
This salad is brilliant on its own but pairs wonderfully with warm crusty bread or garlic naan to round out the meal. For a heartier occasion, a cup of homemade soup or grilled vegetables compliments the salad’s fresh flavors beautifully.
Creative Ways to Present
For entertaining, try serving the salad in hollowed-out bell peppers or large lettuce leaves to create individual colorful cups. Alternatively, layering it in a clear glass bowl for a buffet offers an inviting, visually stunning presentation that shows off all the vibrant ingredients.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the fridge where it will stay fresh and flavorful for up to three days. Stir gently before serving again, since the dressing may settle or thicken slightly overnight.
Freezing
Due to the fresh vegetables and creamy dressing, this Protein-Packed Chicken Pasta Salad Recipe is best enjoyed fresh or refrigerated; freezing is not recommended as it can affect the texture of both the pasta and the dressing once thawed.
Reheating
This salad is designed to be served cold or at room temperature. If you prefer a warm dish, reheat the chicken and pasta separately, then toss with fresh veggies and dressing just before serving to maintain that refreshing contrast.
FAQs
Can I use regular pasta instead of high-protein pasta?
Absolutely, you can swap in your favorite type of pasta, but using high-protein pasta is a great way to boost the dish’s nutritional power, keeping you fuller for longer with extra protein.
What can I substitute for Greek yogurt in the dressing?
If you don’t have Greek yogurt, a good alternative is sour cream or a mayo and lemon juice combination, though the dressing may be a little less tangy.
Is this salad good for meal prepping?
Yes! It’s a fantastic option for meal prep since it stores well and stays satisfying for several days. Just keep the salad refrigerated and give it a quick toss before eating.
Can I add other vegetables to the salad?
Definitely. Feel free to add crunchy veggies like carrots, snap peas, or even spinach for extra nutrients and color variation.
How do I make this salad vegan?
To make it vegan, replace the chicken with grilled tofu or chickpeas, use vegan pasta, and swap the feta and yogurt with plant-based alternatives like cashew cheese and coconut yogurt.
Final Thoughts
This Protein-Packed Chicken Pasta Salad Recipe is a true crowd-pleaser, combining wholesome ingredients with a creamy, flavorful dressing that comes together in no time. It’s perfect for busy days, picnics, or a light dinner that doesn’t compromise on taste or nutrition. Give it a try — your taste buds and your body will thank you!
Print
Protein-Packed Chicken Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A protein-packed, flavorful chicken pasta salad featuring high-protein pasta, fresh vegetables, and a creamy Mediterranean-inspired Greek yogurt and feta dressing. Perfect for a quick, healthy lunch or light dinner.
Ingredients
Main Ingredients
- 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)
- ½ cup feta cheese or shredded Parmesan
Dressing Ingredients
- ½ cup plain Greek yogurt
- 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 pasta: Cook the high-protein pasta according to package instructions. Drain well and set aside to cool, ensuring it doesn’t become mushy.
- Combine salad ingredients: In a large bowl, add the cooled pasta, cooked chicken breast, halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, and sliced black olives if using. Toss gently to mix evenly.
- Prepare dressing: In a small bowl, whisk together feta cheese, plain Greek yogurt, hummus or light mayo, lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano until smooth and creamy.
- Toss salad with dressing: Pour the dressing over the pasta and chicken mixture. Toss thoroughly to ensure everything is coated well. Taste and add salt and pepper as needed.
- Serve or chill: Serve the salad immediately at room temperature or refrigerate for 30 minutes to serve a refreshing chilled salad.
Notes
- Use chickpea or lentil pasta for added protein and fiber.
- Leftover cooked chicken works perfectly to save time.
- Feta cheese adds tanginess; Parmesan can be used for a milder flavor.
- The salad keeps well refrigerated for up to 2 days.
- For a vegan version, substitute chicken with chickpeas and use vegan yogurt and cheese alternatives.
