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protein pasta salad with vegetables in a white ceramic bowl and bronze serving utensils

High Protein Pasta Salad with Chicken

A delicious and nutritious cold pasta salad that is packed with protein, fiber and veggies.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Chill time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
Author:Andrea

Ingredients

For the pasta salad

  • 12 ounces Dry protein pasta
  • 2 tablespoon Olive oil divided
  • 1 lb Chicken breast cut into bite sized pieces; 12 ounces cooked
  • 2 teaspoon Italian seasoning
  • Salt and pepper
  • 12 slices Light salami thinly sliced
  • 1 cup Cucumbers 100 grams; thinly sliced
  • 1 cup Cherry tomatoes 150 grams; sliced in half
  • 1 cup Baby spinach 25 grams; finely chopped
  • ⅓ cup Kalamata olives 50 grams; sliced in half

For the pasta salad dressing

  • ¾ cup Olive oil
  • ¼ cup Lemon juice
  • 1 teaspoon Dried oregano
  • 1 Garlic clove minced
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Black pepper

Instructions

  • Cook pasta according to package directions. When al dente, strain and set in a large serving bowl and toss with 1 tablespoon of olive oil so pasta doesn't stick. Set in the fridge to cool down while you prepare the remainder of the salad.
    12 ounces Dry protein pasta, 2 tablespoon Olive oil
  • While pasta is cooking, cook the chicken. Toss chicken pieces in Italian seasoning, salt and pepper. Warm 1 tablespoon olive oil in a large pan over medium heat and cook seasoned chicken bites for 8-12 minutes, till cooked through. Transfer to a plate and set in the fridge to cool.
    1 lb Chicken breast, 2 teaspoon Italian seasoning, Salt and pepper
  • Cut up and slice the vegetables and salami while pasta and chicken cook and then cool for about 20 minutes.
    12 slices Light salami, 1 cup Cucumbers, 1 cup Cherry tomatoes, 1 cup Baby spinach, ⅓ cup Kalamata olives
  • Prepare the salad dressing by adding all ingredients to a bowl or lidded jar and whisking or shaking till ingredients are incorporated.
    ¾ cup Olive oil, ¼ cup Lemon juice, 1 teaspoon Dried oregano, 1 Garlic clove, ½ teaspoon Kosher salt, ¼ teaspoon Black pepper
  • When pasta and chicken are cooled down, add chicken and vegetables to the bowl of pasta. Add ⅓ cup-½ cup of prepared dressing and toss till well combined. Taste and season with additional salt and pepper and more dressing if desired. Optional garnishes of light feta cheese and fresh oregano.
  • Serve immediately or cover in an airtight container and store in the fridge for up to 5 days till ready to eat.

Notes

Important to note that the dressing ingredients will yield a full cup, but you will likely only use up to ½ cup. Store remaining dressing in the fridge in a airtight container for up to 2 weeks. It makes for an excellent salad dressing or sauce for grilled fish and chicken. 
Nutrition facts reflect only using half the pasta salad dressing yielded. 

Nutrition

Serving: 6servings | Calories: 475kcal | Carbohydrates: 38g | Protein: 30g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 1324mg | Potassium: 414mg | Fiber: 9g | Sugar: 7g | Vitamin A: 661IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 7mg
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