Protein Pasta Salad
A delicious and versatile protein pasta salad perfect for healthy work lunches or family gatherings. Easy to prepare and packed with flavor.
Equipment
- 1 Large pot
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad
- 8 oz whole grain pasta
- 2 cups grilled chicken diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup bell peppers diced
- 1/4 cup red onion thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water, then set aside.
- While the pasta cooks, season the chicken with salt and pepper. Grill or pan-sear until fully cooked. Let cool slightly and dice into bite-sized pieces.
- In a large mixing bowl, combine the cooked pasta, chicken, cherry tomatoes, cucumber, bell peppers, and red onion.
Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients. Toss gently to ensure everything is well coated.
Serving and Storage
- Let the salad sit for at least 30 minutes to allow flavors to meld before serving. Enjoy as a main or side dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Toss before serving.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Allow the salad to marinate for optimal taste. Ingredient Substitutions: Use tofu for a vegetarian version. How to Serve: Pair with garlic bread for a full meal. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare the day before to let flavors develop.