Whole30 Pasta Salad with Chicken and Vegetables
Elevate your summer dining with this vibrant Whole30 Pasta Salad with Chicken and Vegetables, a fresh and healthy twist on a classic favorite. This recipe swaps traditional pasta for nutrient-packed zucchini noodles, perfectly paired with juicy grilled chicken and colorful, crisp veggies like cherry tomatoes, bell peppers, cucumbers, and red onion. Tossed with a zesty homemade vinaigrette made from extra virgin olive oil, red wine vinegar, lemon juice, and fragrant basil, this salad bursts with flavor while staying Whole30-compliant. Ready in just 35 minutes, it's an easy, gluten-free, dairy-free dish that's perfect for meal prep, picnics, or a light weekday dinner. Serve cold or at room temperature for a refreshing, wholesome meal that everyone will love!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 large Chicken breast
- 1 cup Cherry tomatoes
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 1 medium Cucumber
- 0.5 cup Black olives
- 0.25 cup Extra virgin olive oil
- 0.25 cup Red wine vinegar
- 2 tablespoons Lemon juice
- 1 large Garlic clove
- 0.25 cup Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by turning the zucchini into noodles using a spiralizer. Set them aside.
Season the chicken breasts with salt and pepper on both sides.
Heat a grill pan over medium-high heat. Add a bit of olive oil to the pan and grill the chicken breasts for about 6-7 minutes per side or until fully cooked through.
Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into bite-sized pieces.
While the chicken is cooking, halve the cherry tomatoes, dice the red bell pepper, slice the red onion thinly, and chop the cucumber into small cubes.
In a large mixing bowl, combine the zucchini noodles, sliced chicken, cherry tomatoes, bell pepper, red onion, cucumber, and black olives.
To make the vinaigrette, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, finely chopped fresh basil, salt, and black pepper in a small bowl.
Pour the vinaigrette over the pasta salad and toss everything together to coat well.
Taste and adjust the seasoning with more salt and pepper if needed, before serving.
Plate the pasta salad and serve cold or at room temperature.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 11318 mg | 492% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 69.4 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3665 mg | 78% | |
*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.
