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
Units
Scale
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
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
