Description
This Easy High-Protein Pasta Salad is a vibrant and nutritious dish combining whole-grain pasta, tender cooked chicken breast, fresh vegetables, and a tangy homemade dressing. Perfect for quick lunches or light dinners, it offers a balanced blend of protein, fiber, and healthy fats, ready in just 15 minutes.
Ingredients
Scale
Pasta and Protein
- 8 oz whole-grain pasta
- 1 cup cooked chicken breast, diced
Vegetables and Add-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup feta cheese, crumbled
- ¼ cup black olives, sliced
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the whole-grain pasta according to the package instructions until al dente. This typically takes about 8-10 minutes.
- Cool Pasta: Drain the pasta in a colander and immediately rinse under cold water to stop the cooking process and cool it down for the salad.
- Make Dressing: In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and freshly ground black pepper until well emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, diced cooked chicken breast, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, crumbled feta cheese, sliced black olives, and chopped fresh parsley.
- Toss Salad with Dressing: Pour the prepared dressing over the combined salad ingredients and gently toss everything together until well coated and evenly mixed.
- Serve or Refrigerate: Serve immediately for fresh flavor or cover and refrigerate the salad for up to 3 days to allow the flavors to meld and deepen.
Notes
- For best texture, avoid overcooking the pasta; it should remain slightly firm.
- You can substitute chicken breast with chickpeas or tofu to make this vegetarian.
- Adding a squeeze of fresh lemon juice can brighten the dressing further.
- Use gluten-free pasta if needed to accommodate gluten sensitivities.
- This salad keeps well refrigerated but is best enjoyed within 3 days for optimal freshness.
