Description
A Mediterranean-inspired pasta salad loaded with protein from legume-based pasta, grilled chicken, and feta cheese. Tossed with crisp veggies and a zesty honey-balsamic vinaigrette, this no-mayo recipe is refreshing, satisfying, and perfect for meal prep or potlucks.
Ingredients
12 oz high-protein legume-based pasta (like chickpea or lentil)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, chopped
1/4 cup red onion, finely sliced
2 cups fresh spinach, chopped
1 cup crumbled feta cheese
1 cup sliced grilled chicken breast
1/4 cup Kalamata olives
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tbsp honey
1 tsp dried Italian herbs
Salt and pepper to taste
Instructions
Boil pasta according to package instructions, then drain and let cool.
Chop and prepare all vegetables, placing in a large bowl.
Add cooled pasta, chicken, feta, olives, and herbs to the bowl.
Whisk together olive oil, balsamic vinegar, Dijon mustard, and honey in a separate container.
Pour dressing over the salad and toss until evenly coated.
Chill in refrigerator for 30 minutes before serving.
Notes
Substitute legume pasta with whole wheat for a lower-protein option.
Use vegan feta or replace chicken with chickpeas for a vegetarian version.
Store in an airtight container in the fridge for up to 3 days.
Add cherry nuts or seeds for extra crunch.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 3/4 cup)
- Calories: 420
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg