Gluten-Free Pasta Salad with Chicken and Vegetables
Bursting with vibrant colors and fresh flavors, this Gluten-Free Pasta Salad with Chicken and Vegetables is the perfect healthy and satisfying dish for any occasion. Featuring tender grilled chicken, crunchy garden vegetables like cherry tomatoes, cucumber, and bell pepper, and a zesty lemon-olive oil dressing, this salad is both naturally gluten-free and irresistibly delicious. Topped with crumbled feta cheese and fresh parsley, it strikes the ideal balance between creamy and crunchy textures. Ready in just 50 minutes, this recipe is a go-to for summer picnics, meal prepping, or light lunches. Whether you're catering to dietary restrictions or simply love bold, wholesome meals, this vibrant pasta salad is sure to delight!
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Recipe Information
Ingredients
- 250 g gluten-free pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 200 g cherry tomatoes
- 1 medium cucumber
- 1 yellow bell pepper
- 0.5 medium red onion
- 3 tbsp fresh parsley
- 100 g feta cheese
Instructions
Start by cooking the gluten-free pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool, then set aside.
While the pasta is cooking, season the chicken breasts with 1 tablespoon of olive oil, half of the lemon juice, salt, and pepper.
Heat a grill pan over medium heat and cook the chicken for about 6-7 minutes on each side, or until cooked through and no longer pink inside.
Remove the chicken from the pan and allow it to rest for a few minutes before slicing it into thin strips.
Meanwhile, prepare the vegetables. Cut the cherry tomatoes in half, dice the cucumber and yellow bell pepper, and finely slice the red onion.
In a large bowl, combine the cooked pasta, grilled chicken slices, cherry tomatoes, cucumber, bell pepper, red onion, and roughly chopped parsley.
Crumble the feta cheese over the top.
In a small bowl, whisk together the remaining olive oil and lemon juice, then drizzle over the salad.
Toss the salad gently to combine all ingredients thoroughly.
Season with additional salt and pepper to taste, if desired, before serving.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 12.2 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 642 mg | 49% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
