Description
This Healthy Chicken Pasta Salad is packed with lean protein, fresh veggies, and a light, tangy dressing. It’s perfect for meal prep, picnics, or a refreshing lunch. Quick to make and full of flavor, this salad is both nutritious and satisfying!
Ingredients
Units
Scale
For the Salad:
- 8 oz (225g) whole wheat or chickpea pasta (penne, rotini, or bowtie)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled (or mozzarella pearls)
- 1/4 cup black olives, sliced (optional)
- 2 tbsp fresh parsley or basil, chopped
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (or red wine vinegar)
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain, rinse with cold water, and set aside.
Step 2: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, pepper, and oregano.
Step 3: Assemble the Salad
- In a large bowl, combine the cooked pasta, chicken, tomatoes, cucumber, bell pepper, red onion, feta cheese, and olives.
- Drizzle with the dressing and toss well to coat.
Step 4: Serve & Enjoy
- Garnish with fresh parsley or basil and serve immediately, or refrigerate for at least 30 minutes for the flavors to blend.
Notes
- Protein Boost: Use grilled chicken, rotisserie chicken, or chickpeas for a vegetarian option.
- Dairy-Free: Skip the feta or use dairy-free cheese.
- Gluten-Free: Swap pasta for quinoa or gluten-free pasta.
- Storage: Keeps well in the fridge for up to 3 days.