High Protein Pasta Salad
Posted: 02/26/26
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This delicious Greek-inspired High Protein Pasta Salad is packed with grilled chicken, crumbled feta, olives, sliced onion, tomatoes and cucumber for a meal-prep friendly lunch option that is also perfect for potlucks and cookouts. Everything is brought together by a tasty Greek-style vinaigrette you simply won’t be able to get enough of!
Why You’ll Love This Recipe
- This delicious Greek-style pasta salad is simply packed with protein without feeling unbalanced with 27g of protein per serving.
- Tomatoes, red onion and cucumber add freshness and crunch to this Greek Chicken Pasta Salad, feta adds a hit of saltiness and creaminess, and the simple Greek-style vinaigrette makes the salad taste fresh and exciting.
Chef’s Tips
- Soak the sliced onion in cold water to mellow that ‘raw’ onion bite while you are prepping the other ingredients. Pat them dry on kitchen paper when it is time to add them to the bowl.
- You’ll need approximately 2-2.5 cups of cooked, cooled and cubed or sliced chicken for this pasta salad recipe if you’d rather save time by using pre-cooked chicken.
- To make this pasta salad ahead, make a little extra dressing and taste the pasta just before serving. If it has been in the refrigerator for more than 6 hours it will have absorbed a lot of the dressing, so adding a little bit more will really help those flavors sing!
More Tasty Pasta Recipes
- Healthy Ground Turkey Spaghetti Recipe
- Instant Pot Chicken and Noodles (with Dry Egg Noodles)
- Easy Mushroom Stroganoff Recipe
- Vegan Vodka Pasta Sauce
- Chicken Orzo Casserole Recipe
- Healthy Buffalo Mac and Cheese Recipe
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High Protein Pasta Salad with Chicken
This easy, vibrant Greek Chicken Pasta Salad is packed with protein (27g per serving) and is perfect for lunchboxes and potlucks.
Ingredients
- 12 ounces short high-protein pasta like rotini, cavatappi etc
- 2 chicken breasts approx. 14–16 ounces
- 1 English cucumber diced
- ½ cup roasted red peppers diced
- 1 pint grape or cherry tomatoes halved
- ½ red onion or less, to taste, thinly sliced
- ½-1 cup pitted olives Kalamata or your choice, sliced or halved
- 6–8 ounces feta cheese cubed or crumbled
Dressing (Greek-style Vinaigrette)
- ⅓ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 2 cloves garlic minced
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground pepper to taste
- Fresh herbs parsley, basil, dill for brightness – OPTIONAL
- Red pepper flakes or a sprinkle of chili flakes for heat – OPTIONAL
Instructions
- Boil the pasta in salted water and cook according to package instructions. Drain, rinse under cold water (to cool and stop cooking), drain again, then set aside in a large mixing bowl.
- Season chicken breasts with salt, pepper (and optional herbs/spices). Grill (or pan-sear) until cooked through. Let rest, then dice or slice into bite-sized pieces.
- Dice the cucumber and bell pepper, halve the tomatoes, slice the onion (and soak if desired – see notes), slice the olives (and pit them if needed), and cube or crumble feta.
- In a small bowl or jar, whisk together the red wine vinegar, olive oil, minced garlic, lemon juice and zest, oregano, salt, and pepper.
- To the bowl with cooled pasta, add the chicken, vegetables, olives, and feta. Pour the dressing over the top. Toss gently until everything is evenly coated. Taste and adjust the salt/pepper.
- Cover and refrigerate for at least 30–60 min to let the flavors meld (see notes if you wish to chill the salad for over 6 hours). Serve cold or at room temperature. Garnish with fresh herbs, if using.
Notes
Soak the onions: Soak the sliced onion in cold salted water to mellow that ‘raw’ onion bite while you are prepping the other ingredients. Pat them dry on kitchen paper when it is time to add them to the bowl.
Use pre-cooked chicken: You’ll need approximately 2-2.5 cups of cooked, cooled and cubed or sliced chicken for this pasta salad recipe.
Make-ahead: To make this pasta salad ahead, make a little extra dressing and taste the pasta just before serving. If it has been in the refrigerator for more than 6 hours it will have absorbed a lot of the dressing, so adding a little bit more will really help those flavors sing!
Nutrition Information
Calories: 426kcal | Protein: 27g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 0.01g | Total Carbs: 4g | Fiber: 1g | Sugar: 1g | Net Carbs: 3g | Vitamin C: 7mg | Cholesterol: 55mg | Sodium: 430mg | Potassium: 310mg | Calcium: 125mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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