Low Carb Pasta Salad with Chicken and Vegetables
Savor the perfect balance of flavor and nutrition with this Low Carb Pasta Salad with Chicken and Vegetables. This vibrant dish combines tender grilled chicken, crisp fresh vegetables like cherry tomatoes, cucumber, and bell peppers, and tangy crumbled feta, all tossed with your choice of low carb pasta such as chickpea or konjac noodles. A zesty lemon and olive oil dressing ties everything together, while chopped parsley adds a burst of freshness. With only 35 minutes total prep and cook time, this recipe is ideal for quick meal prep, serving as a light yet satisfying lunch or dinner. Gluten-free and packed with protein and fiber, this pasta salad is the perfect guilt-free comfort food option for low carb and keto enthusiasts.
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Recipe Information
Ingredients
- 8 ounces low carb pasta (such as chickpea or konjac noodles)
- 2 pieces boneless, skinless chicken breast
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 0.5 cup red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
Instructions
Cook the low carb pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
While the pasta is cooking, heat a grill pan over medium-high heat. Rub the chicken breasts with 1 tablespoon of olive oil, garlic powder, salt, and black pepper.
Grill the chicken breasts for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat, let rest for 5 minutes, then slice into strips.
In a large mixing bowl, combine the cooked pasta, sliced grilled chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and crumbled feta cheese.
In a small bowl, whisk together the remaining olive oil and lemon juice.
Pour the dressing over the pasta salad and toss gently to combine.
Garnish with chopped fresh parsley before serving.
Serve the pasta salad immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 25.1 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 891 mg | 69% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2918 mg | 62% | |
*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.
