If you’re on the lookout for a vibrant, satisfying meal that fuels your day with muscle-friendly ingredients, this Protein-Packed Chicken Pasta Salad Recipe is an absolute winner. Packed with tender chunks of chicken breast, hearty high-protein pasta, and a colorful mix of fresh veggies, every bite bursts with flavor and texture. Whether you want a quick lunch, a post-workout boost, or a pretty dish to impress your friends at a picnic, this salad delivers protein and deliciousness in perfect harmony.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is all you need to create a dish that’s as nutritious as it is tasty. Each component plays a key role—whether it’s the creamy tang of feta and Greek yogurt, the freshness of crunchy veggies, or the richness brought by olive oil and mustard in the dressing.
- 8 oz high-protein pasta: Chickpea, lentil, or whole wheat pasta are excellent choices to keep this salad hearty and filling.
- 2 cups cooked chicken breast: Diced or shredded, this is the star protein that makes the salad truly satisfying.
- 1 cup cherry tomatoes: Halved for bursts of juicy sweetness that brighten every forkful.
- ½ cup cucumber: Adds a refreshing crunch and lightness to balance the creamy elements.
- ½ cup bell peppers: Diced for a pop of color and subtle sweetness.
- ¼ cup red onion: Thinly sliced for a hint of sharpness without overwhelming the palate.
- ¼ cup black olives (optional): Bring a touch of briny depth to the salad if you like a savory twist.
- ½ cup feta cheese or shredded Parmesan: Crumbled or grated, these add tangy, salty richness.
- ½ cup plain Greek yogurt: The creamy base of the dressing, offering protein and a gentle tang.
- 2 tbsp hummus or light mayo: Gives the dressing a smooth texture and an extra layer of flavor.
- 1 tbsp lemon juice: Brightens the dressing with fresh citrus zing.
- 1 tbsp olive oil: Adds richness and helps combine all the flavors in the dressing.
- 1 tsp Dijon mustard: Provides a subtle spicy edge to the dressing.
- ½ tsp garlic powder: Offers deep savory notes without overpowering the other tastes.
- ½ tsp dried oregano: Lends a warm, herbal aroma that complements the salad beautifully.
- Salt and pepper, to taste: Essential seasoning to enhance and balance all the flavors.
How to Make Protein-Packed Chicken Pasta Salad Recipe
Step 1: Cook Your Protein-Packed Pasta
Start by cooking your chosen high-protein pasta according to the package directions. This step ensures your salad has a sturdy base loaded with plant-powered protein. Once cooked, drain well and set the pasta aside to cool—this prevents it from becoming mushy and keeps your salad fresh and firm.
Step 2: Combine Fresh Ingredients and Chicken
In a roomy bowl, toss together the cooled pasta, diced or shredded cooked chicken breast, halved cherry tomatoes, diced cucumber and bell peppers, thinly sliced red onion, and optional black olives. This colorful medley not only packs in nutrients but also builds layers of texture that make every bite exciting.
Step 3: Whisk Together the Creamy Dressing
In a small bowl, mix feta cheese with plain Greek yogurt and your choice of hummus or light mayo. Add in lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano. Whisk these ingredients until smooth and creamy, creating a dressing that perfectly ties all the salad components together with tangy, savory goodness.
Step 4: Toss and Season
Pour the luscious dressing over the colorful salad bowl, then toss gently but thoroughly to ensure every piece is coated. Taste and adjust with salt and pepper, tailoring the seasoning to your preference. This step locks in the flavors and makes sure no bite is bland or dry.
Step 5: Chill or Serve Immediately
Choose your adventure! You can serve this Protein-Packed Chicken Pasta Salad Recipe right away for a fresh, vibrant dish, or pop it in the fridge for 30 minutes to chill. The slight cooling intensifies the flavors and makes it the perfect refreshing salad for warmer days.
How to Serve Protein-Packed Chicken Pasta Salad Recipe
Garnishes
Elevate your salad with a sprinkle of fresh herbs like chopped parsley or basil to add a pop of green and an herbal hint. Toasted pine nuts or slivered almonds also add delightful crunch and nutty richness that contrast beautifully with the creamy dressing.
Side Dishes
This salad shines as a complete meal on its own but pairs wonderfully with warm, crusty bread or a light soup for a balanced lunch or dinner. For extra greens, serve alongside a simple arugula or mixed leaf salad dressed with a lemon vinaigrette to keep things bright and fresh.
Creative Ways to Present
For a pretty presentation, serve the salad in hollowed-out bell peppers or individual mason jars layered with ingredients for grab-and-go lunches. You can also plate it over a bed of baby spinach or kale to sneak in more greens and add extra nutrients.
Make Ahead and Storage
Storing Leftovers
This Protein-Packed Chicken Pasta Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The pasta absorbs flavors over time, making leftovers even tastier. Just give it a quick stir before serving to refresh the mix.
Freezing
Because of the fresh vegetables and creamy dressing, freezing is not recommended. The texture of the salad ingredients will suffer greatly after thawing, especially the cucumbers and tomatoes, which tend to become watery and mushy.
Reheating
Since this is best served cold or at room temperature, reheating isn’t necessary. If you prefer a warmer dish, remove the dressing components and heat the chicken and pasta separately, then toss with fresh veggies and dressing afterward.
FAQs
Can I use different types of protein instead of chicken?
Absolutely! Grilled shrimp, turkey breast, or even firm tofu are fantastic alternatives that keep the salad protein-rich and delicious.
Is this salad good for meal prepping?
Yes, it holds up well in the fridge for several days, making it perfect for prepping ahead for busy weeks. Just keep the dressing and fresh veggies separate if you want to keep the textures crisp, combining them right before eating.
Can I make the dressing vegan?
Definitely! Swap out the feta for a plant-based cheese and use a vegan mayo or hummus combined with nondairy yogurt to keep the dressing creamy and flavorful.
What pasta works best in the Protein-Packed Chicken Pasta Salad Recipe?
High-protein pastas like chickpea, lentil, or whole wheat varieties give you extra nutrition and a satisfying bite that pasta made from refined flour can’t match.
How long should I chill the salad before serving?
About 30 minutes in the refrigerator allows the flavors to meld beautifully and makes for a refreshing and cool dish, perfect on warm days.
Final Thoughts
This Protein-Packed Chicken Pasta Salad Recipe is truly a keeper. It’s simple, wholesome, and bursting with flavors that never get boring. Whether you’re cooking for yourself or feeding a crowd, this salad satisfies hunger and pleases the palate with its perfect balance of protein, veggies, and creamy dressing. Give it a try—you’ll soon see why it’s become a personal favorite that I can’t stop recommending!
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: American
- Diet: Low Fat
Description
This Protein-Packed Chicken Pasta Salad is a nutritious and delicious meal perfect for a quick lunch or light dinner. Featuring high-protein pasta and lean chicken breast combined with fresh vegetables and a creamy Greek yogurt-based dressing, it’s a flavorful, satisfying salad that is easy to prepare in just 25 minutes.
Ingredients
Pasta and Chicken
- 8 oz high-protein pasta (chickpea, lentil, or whole wheat)
- 2 cups cooked chicken breast, diced or shredded
Vegetables
- 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)
Cheese
- ½ cup feta cheese or shredded Parmesan
Dressing
- 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 the package instructions until al dente. Drain well and set aside to cool to room temperature.
- Combine Ingredients: In a large bowl, mix together the cooled pasta, diced or shredded cooked chicken breast, halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, and sliced black olives if using.
- Prepare Dressing: In a separate small bowl, whisk together the 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: Pour the dressing over the pasta and vegetable mixture. Toss thoroughly to evenly coat all ingredients. Season with salt and pepper to your taste preference.
- Serve: Serve the salad immediately or refrigerate for about 30 minutes before serving to allow flavors to meld and for a chilled salad experience.
Notes
- Use high-protein pasta made from chickpeas, lentils, or whole wheat for an extra boost of protein and fiber.
- Leftover cooked chicken breast works perfectly in this recipe.
- The salad can be served immediately or chilled for better flavor.
- Feta cheese can be substituted with shredded Parmesan if preferred.
- For a vegan version, replace chicken with chickpeas and use vegan yogurt and cheese alternatives.
