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–+ servings
High Protein Pasta Salad

High Protein Pasta Salad for a Satisfying Meal Prep Delight

Enjoy a vibrant High Protein Pasta Salad packed with protein and flavor, perfect for meal prep and quick meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz High-Protein Pasta Substitute with regular pasta for flavor if desired.
  • 2 breasts Chicken Breasts Can be replaced with grilled tofu or canned tuna.
  • 1 cup Chickpeas Drain and rinse for the best taste.
  • 1/2 cup Sun-Dried Tomatoes Optional.
  • 1 cup Cherry Tomatoes Can replace with diced cucumbers.
  • 1/4 cup Red Onion Substitute with shallots for a milder flavor.
  • 2 cups Baby Arugula Can be switched with spinach or mixed greens.
  • 1/4 cup Fresh Basil Optional.
For the Dressing
  • 1/4 cup Olive Oil Can swap with another cooking oil.
  • 1/4 cup Parmesan Cheese Omit for a dairy-free version.
  • 1 tbsp Dijon Mustard Essential for tangy kick.
  • 2 tbsp Lemon Juice Provides bright acidity.
  • 1 tbsp Red Wine Vinegar No direct substitutions recommended.
  • 1 clove Garlic Clove Adjust quantity based on preference.
  • 1 tsp Sugar Optional.
  • 1/4 cup Water Add as needed for dressing consistency.

Equipment

  • Large Pot
  • Skillet
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook the high-protein pasta according to package instructions, about 8-10 minutes, until al dente. Drain and toss with olive oil to prevent sticking.
  2. Prepare the Chicken: Season sliced chicken breasts with salt and pepper. Heat a skillet over medium-high heat, add olive oil, and cook chicken for 5-6 minutes per side until cooked through. Let rest before dicing.
  3. Make the Dressing: In a medium bowl, whisk together Parmesan, olive oil, Dijon mustard, lemon juice, red wine vinegar, minced garlic, sugar, and black pepper. Add water as needed for desired consistency.
  4. Assemble the Salad: In a bowl, mix cooked pasta, diced chicken, chickpeas, sun-dried tomatoes, halved cherry tomatoes, and chopped red onion. Pour dressing over and toss gently to combine.
  5. Finish with Greens: Just before serving, fold in baby arugula and basil. Taste and adjust seasoning if necessary. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 43gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For best flavor, salt pasta water and avoid overcooking the pasta. Grate Parmesan finely for a smooth dressing. Store in an airtight container for up to 4 days, hydrating dressing with water if needed before serving.

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