This Protein Pasta Salad with Chicken features Barilla Protein+ pasta, seasoned chicken breast, cucumbers, cherry tomatoes, marinated artichokes, and creamy sharp cheddar cheese!
This is a chicken pasta salad without mayo. Instead, the pasta salad is tossed with my homemade, bright, flavorful lemon herb vinaigrette (or use your favorite bottled dressing). Keep reading for helpful tips and suggestions about the recipe! 💡
Check out more of my high-protein recipes and meal prep recipe collections!
You’ll also love:
– Veggie Egg Bites [High-Protein & Gut-Healthy]
– Chicken Crunch Wrap [Healthy High Protein]
– Green Protein Smoothie [Packed with Superfoods]
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High Protein Pasta Salad with Chicken Recipe
Table of contents
Protein Pasta Salad with Chicken is an easy, wholesome recipe with tons of protein, fiber, and vegetables. It’s a tasty meal prep idea that is protein-packed, easy, and balanced! Perfect for lunch, dinner, or summer BBQ parties.
It’ll satisfy your cravings while providing a nutritious boost. Bookmark this easy recipe and enjoy it year-round. 🙌🏽😊
The Ingredients
- Chicken Breast: I use either chicken breast or chicken breast tenderloins. Whichever is on sale at the time (if I’m lucky). The seasoned chicken breast adds savory flavor and substantial protein (forty-three grams per cup) to this high-protein pasta salad recipe. See below for how to cook it!
- Cheddar Cheese: I use sharp yellow, but any cheddar will work. Cheddar cheese adds another protein source, offering seven grams per cup. You can use an alternate cheese such as mozzarella or Colby jack, which have around the same protein content. If you need a reason to eat more cheese, here it is. 😉
- Cucumbers: Crispy cucumbers add refreshing crunch and hydration to this protein pasta salad recipe. Rich in water and low in calories, cucumbers are a refreshing, nutritious addition, providing essential vitamins and minerals such as vitamin K and potassium. They also offer dietary fiber for digestive health.
- Cherry or Grape Tomatoes: I prefer heirloom cherry or grape tomatoes, but any type will work. They’re tiny flavor bombs with colors ranging from red to yellow to purple. The best ones (in my opinion) have a firm, not mushy, exterior and a balanced sweet and tangy flavor!
- Marinated Artichokes: Mezzetta (or your favorite brand) marinated artichokes add Mediterranean flair to this protein pasta salad recipe. Tender and flavorful, they’re marinated in oils, herbs, and spices. My husband and I usually eat them straight out of the jar before they even make it to the pasta salad. Next time I’ll be buying two jars!
Add your other favorite ingredients, such as black olives, red bell pepper (raw or roasted), red onion, avocado chunks, broccoli, or fresh basil leaves! The pasta-bilities are endless. 🤣
How to Make the Protein Pasta Salad
Prepare Chicken Breast Tenderloins or Chicken Breast
To prepare the chicken breast tenderloins (or chicken breast), preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
Add the chicken to a baking dish and spray it with avocado or olive oil. Season both sides of the chicken evenly with salt and pepper.
Bake it in the oven for twenty-five to twenty-seven minutes for tenderloins or (depending on their thickness) cook whole chicken breasts for thirty to thirty-five minutes. Let it rest for 10 minutes before cutting into cubes.
The chicken should reach an internal temperature of one-hundred sixty-five degrees Fahrenheit (seventy-four degrees Celcius) and be super juicy, tender, and delicious!
The Lemon Herb Vinaigrette
This is a bright, tangy, flavorful addition to high-protein pasta salad! The lemon herb vinaigrette comprises six simple ingredients: extra-virgin olive oil, parsley, lemon juice, garlic, salt, and pepper.
I sometimes add a small handful of basil leaves and a squirt or two of Dijon mustard. Either way, it’s delicious and pairs perfectly with the chicken, veggies, and cheddar cheese!
Place a handful of parsley, peeled garlic cloves, lemon juice, salt, and pepper in a food processor and pulse a few times to break up the ingredients.
With the machine running, drizzle in the olive oil slowly while blending, allowing the ingredients to emulsify.
Blend until fully combined. You can also use a blender or hand blender if you don’t have a food processor! I like to double the vinaigrette recipe in case anyone wants extra, then use any leftovers on a garden salad.
I get it if you don’t want to make this lemon herb vinaigrette recipe. Although this is the easiest dressing, sometimes you want to finish a recipe quickly with minimal effort. You can use your favorite bottled dressing instead!
One of my favorite dressings is Ken’s Steakhouse Italian Dressing (it’s usually BOGO at Safeway if you have one near you). Another favorite is the O Organics Organic Italian Dressing; unfortunately, it’s been out of stock for quite some time.
Finishing the High Protein Pasta Salad with Chicken Recipe
To finish preparing the Protein Pasta Salad with Chicken recipe, you’re going to:
- Slice the cucumber, then cut the slices into quarters.
- Halve the cherry tomatoes.
- Dice the cheddar cheese into small cubes.
- Chop the marinated artichoke hearts.
- Cube the chicken.
- Add ingredients to the protein pasta.
- Toss with lemon herb vinaigrette and serve!
FAQ: High Protein Pasta Salad
Yes! This recipe’s protein comes from high-protein pasta, chicken, and cheddar cheese. One serving has about 39 g protein (8 servings total), and larger portions can reach 50–75 g. Boost protein further with chickpeas or hard-boiled eggs.
Protein-enriched or whole-grain pasta works best. Short shapes like penne, rotini, or bow ties hold the dressing well. Barilla Protein+ Pasta is a favorite for taste, texture, and 10 g of protein per serving.
Yes! Rotisserie, grilled, baked, or canned chicken (drained and shredded) all work.
Swap chicken for chickpeas, tofu, or edamame. Use dairy-free cheese and a vegan dressing to make it fully vegan.
Yes! Use gluten-free pasta made from chickpeas, lentils, or quinoa.
Yes. Prepare a day in advance, but keep the dressing separate until serving to prevent the pasta from soaking it up.
Keep in an airtight container in the fridge up to 3 days. Refresh with a splash of dressing before eating.
I usually serve it cold; however, it can also be good lightly warmed. Just toss it gently after reheating!
Veggies like bell peppers, cherry tomatoes, spinach, or olives work well. Hard-boiled eggs, chickpeas, or shredded cheese can boost protein even more.
I’d love to hear from you! About your experience with this dish, any alterations you may have made and loved (or didn’t love), or just life and cooking in general. Please leave a question, comment, and/or review below, or get in touch via email.
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I hope you love my high protein pasta salad recipe! Enjoy. 😊 – Jenna G.
High Protein Pasta Salad with Chicken [Simple Healthy Ingredients]
- Total Time: 42 minutes
- Yield: 8 bowls 1x
Description
This High Protein Pasta Salad features Barilla Protein+ pasta, chunks of seasoned chicken breast, a bright and flavorful lemon herb vinaigrette, marinated artichoke hearts, cucumbers, tomatoes, and cheddar cheese. Perfect for year-round meal prep and summer BBQs!
Ingredients
Chicken Breast:
- 1–pound chicken breast tenderloins (or regular chicken breast)
- 1 teaspoon fine sea salt
- 1 teaspoon freshly cracked black pepper
- avocado or olive oil (I use Chosen Foods Avocado Oil Spray)
Lemon Herb Vinaigrette:
- handful of fresh Italian flat-leaf parsley, stems removed
- 2/3 cup freshly squeezed lemon juice (3-4 lemons, depending on size)
- 4–6 garlic cloves (depending on size), peeled
- 1 teaspoon fine sea salt
- 1 teaspoon freshly cracked black pepper
- 1 cup extra-virgin olive oil
Additional Ingredients:
- 1 box Barilla Protein+ Rotini Pasta
- 8-ounce block of sharp cheddar cheese, cut into small cubes
- 14.5-ounce jar of marinated artichoke hearts (love Mezzetta’s), chopped
- 1 cucumber (English seedless or reg), sliced and then quartered
- 10 ounces of cherry or grape tomatoes, halved
Get Recipe Ingredients
Instructions
- Bake the chicken. Preheat your oven to 400°F (204°C). Add the chicken to a baking dish and spray with oil. Season both sides evenly with salt and pepper. Bake in the oven for about 25-27 minutes for tenderloins or (depending on their thickness) cook whole chicken breast for 30-35 minutes. Let it rest for 10 minutes before cutting into cubes. The chicken should reach an internal temperature of 165°F (74° C).
- Cook the pasta. Follow the instructions on the Barilla Protein+ Pasta (read a review of this product above). Don’t forget to generously salt the water before boiling!
- Prepare the lemon herb vinaigrette. Place a handful of parsley, peeled garlic cloves, lemon juice, salt, and pepper in a food processor and pulse a few times to break up the ingredients. Slowly drizzle in the olive oil with the machine running, allowing the ingredients to emulsify. Blend until fully combined. You can also use a blender or hand blender if you don’t have a food processor! I like to double the vinaigrette recipe in case anyone wants extra, then use any leftovers on a garden salad.
- Prepare the remaining ingredients. Slice the cucumber, then cut the slices into quarters. Halve the cherry tomatoes. Dice the cheddar cheese into small cubes. Chop the marinated artichoke hearts. Cube the chicken.
- Serve! Toss everything (including the vinaigrette) with the pasta. Reserve some lemon herb vinaigrette for a quick pasta refresh if you’re not immediately serving the protein pasta salad.
Notes
- Lemon Herb Vinaigrette: You can also use a blender or hand blender if you don’t have a food processor! I like to double the vinaigrette recipe in case anyone wants extra, then use any leftovers on a garden salad. I sometimes add a small handful of basil leaves and squirt or two of Dijon mustard, too!
- Additions/Customizations: Add your other favorite ingredients, such as black olives, red bell pepper (raw or roasted), red onion, avocado chunks, broccoli, or fresh basil leaves!
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Pasta, Salads, Side Dishes, Main Dishes
- Method: Oven, Food Processor
- Cuisine: American
I have never tried the protein + rotini before! Excellent recipe!
The Barilla protein+ pasta is my favorite! Such a great texture. Thanks so much, Amy. Enjoy. 🙂
Jenna, your food pictures are always sharp and clean. Your salad is very colorful and appealing. The plant-based pasta is a hit. More importantly, it looks delicious and healthy. Thanks for sharing your recipe.
Thank you for the kind words, Kevin! I’m glad you’re loving my recipes!
Loved the recipe. Such a sneaky way to add protein by using protein rich pasta. the kids loved it too!
I’m so glad you and your family loved the recipe, Vaishali!
This looks so good! I love pasta salad!
Me too!! Bonus points if it’s healthy! 🙂
i would like some right now please
If you can gather the ingredients, it’s super easy to make! Thank you Jimmy.
This looks like an amazing recipe. I must try it.
I hope you love it, Eva! Thank you for taking the time to comment. 🙂
This is so yummy! I love how you made the dressing from scratch too, that makes it tastes all the better.
So glad you loved the pasta salad and the homemade dressing, Elizabeth!!
I am trying out this recipe today. excited!
Hey Lani, how did you like the protein pasta salad recipe?! ☺️
Recipe is tasty, but just because this is high-protein doesn’t meal it is low-calorie. I used a nutrition calculator and if you base this off 8 servings it’s well over 600 cal per serving. At 10 servings it has a whopping 34g of fat per serving. I usually check nutrition before making a recipe., but didn’t this time. I don’t think I will make this again because the fat content is too high for my goals. I also subbed out the cheddar cheese for mozzarella which is 70 cal per oz vs 110 per oz for your typical cheddar. I would like to see more transparent nutrition information in the future. Overall tasty recipe though and easy to follow. All the ingredients were readily available in my area.
Hi Melayna. Thank you so much for making this and for the detailed feedback! I usually include nutrition information with all my recipes (I pay for a nutrition label generator for the blog specifically so readers have that info), so I’m really sorry this one must have gotten erased by accident. I didn’t even realize it was missing until you pointed it out. I’ll get that fixed.
I didn’t mention low calorie or low fat anywhere because this recipe isn’t built around those goals, but I completely understand not wanting to make it again if it doesn’t fit what you’re going for. Totally fair.
Also, nice call swapping in mozzarella to bring the fat down. For anyone else looking to lighten it up further, the vinaigrette is actually the biggest fat contributor here with a full cup of olive oil, so that’s a good place to start. A few ideas: cut the olive oil back to 1/2 to 2/3 cup and add a splash more lemon juice or a little water to loosen it back up, or whisk in a spoonful of Greek yogurt to keep it creamy with less oil. On the cheese side, you can cut the cheddar down to half the block, use a reduced-fat cheddar, or swap in mozzarella like you did. Happy to add a note like this to the post too.
Really appreciate you taking the time to leave such thorough feedback. Glad it was still tasty and easy to follow!