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A close-up of a bowl filled with High Protein Pasta Salad, featuring rotini pasta, grilled chicken pieces, chickpeas, tomatoes, and cucumber in a creamy dressing.

High Protein Pasta Salad

This High Protein Pasta Salad is a satisfying make-ahead meal packed with lean chicken, protein-rich chickpeas, tender pasta, and crisp vegetables. Tossed in a creamy Greek yogurt dressing, it delivers plenty of flavor while keeping the nutrition balanced. Perfect for lunches, meal prep, picnics, or easy dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 8 ounces high protein pasta
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup canned chickpeas drained and rinsed
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh parsley chopped
For the dressing
  • 1 cup plain nonfat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Skillet
  • Cutting board
  • Large mixing bowl
  • Small bowl

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until tender. Drain and rinse under cold water.
  2. While the pasta cooks, rub the chicken with olive oil, garlic powder, paprika, salt, and black pepper.
  3. Heat a skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.
  4. Transfer the chicken to a cutting board and let rest for 5 minutes. Dice into bite-size pieces.
  5. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, garlic, salt, and black pepper.
  6. In a large mixing bowl, combine the cooled pasta, chicken, chickpeas, cucumber, tomatoes, bell pepper, red onion, and parsley.
  7. Pour the dressing over the salad and toss until evenly coated.
  8. Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

This pasta salad keeps well in the refrigerator for up to 4 days, making it an excellent meal prep option. Stir before serving and add a splash of lemon juice if needed. Cook chicken to an internal temperature of 165°F as measured with a food thermometer for food safety.