Description
A vibrant and nutritious pasta salad designed for busy schedules. This dish combines high-protein lentil or chickpea pasta with tender grilled chicken breast, crisp cucumbers, sweet cherry tomatoes, and tangy feta cheese. Dressed in a bright, vinegar-based Italian dressing, this meal maintains its texture and freshness for days, making it the perfect choice for meal prep or a satisfying, balanced post-workout lunch.
Ingredients
8 oz chickpea or lentil-based pasta
2 large chicken breasts, grilled and cubed
1 cup English cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup red onion, finely diced
1/3 cup olive oil-based Italian dressing (non-alcoholic)
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the pulse-based pasta according to package directions until al dente.
Drain the pasta and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooled pasta, grilled chicken cubes, cucumbers, tomatoes, red onion, and parsley.
Pour the Italian dressing over the salad and toss gently to coat evenly.
Fold in the crumbled feta cheese.
Season with additional salt and pepper if desired.
Serve immediately or store in airtight containers for up to 4 days.
Notes
Ensure you rinse the pasta with cold water to prevent it from clumping. If meal prepping, store the feta cheese separately and add it just before eating for the best texture. You can substitute chicken with chickpeas for a plant-based version.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 65mg