High Protein Pasta Salad with Chicken and Vegetables
Fuel your day with this vibrant and satisfying High Protein Pasta Salad with Chicken and Vegetables, a perfect blend of wholesome ingredients and fresh flavors. Packed with tender grilled chicken, nutrient-rich spinach, and an array of colorful veggies like bell peppers, zucchini, and cherry tomatoes, this salad delivers a nutritious punch with every bite. Tossed in a zesty lemon-olive oil dressing and topped with creamy feta cheese, it’s a healthy yet indulgent meal that’s ideal for meal prep or quick lunches. Made with high-protein whole wheat pasta, this recipe is as filling as it is light, ready in just 40 minutes, and perfect for a make-ahead option that tastes even better as the flavors meld. Whether enjoyed fresh or chilled, this protein-packed pasta salad is your go-to dish for balanced eating without compromising on flavor!
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Recipe Information
Ingredients
- 8 oz whole wheat pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 cup cherry tomatoes
- 2 cups spinach
- 0.5 small red onion
- 0.5 cup feta cheese
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh basil
Instructions
Cook the whole wheat pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
While the pasta is cooking, preheat grill or grill pan over medium-high heat.
Brush chicken breasts with 1 tablespoon of olive oil and season with 0.25 teaspoon of salt, 0.25 teaspoon of black pepper, garlic powder, and oregano.
Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes before slicing into strips.
Chop the red and yellow bell peppers into bite-sized pieces. Slice the zucchini into thin rounds. Halve the cherry tomatoes. Thinly slice the red onion.
In a large mixing bowl, combine cooked pasta, sliced chicken, bell peppers, zucchini, cherry tomatoes, spinach, and red onion.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice to form a dressing.
Drizzle the dressing over the pasta salad and toss until everything is evenly coated.
Add feta cheese and gently mix it with the salad ingredients.
Adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh basil leaves before serving.
Serve the pasta salad immediately or refrigerate for up to two hours to allow flavors to meld. Enjoy!
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4243 mg | 184% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 28.2 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 579 mg | 45% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3354 mg | 71% | |
*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.
