This protein-packed pasta salad with rotisserie chicken is a total game-changer—ready in just 15 minutes, incredibly easy to make, and absolutely delicious! It’s a budget-friendly recipe that’s perfect for lunch, dinner, or even meal prep. Gluten-free and dairy-free.
Pasta salads always take me back to the endless summers of my teenage years on Mallorca Island. I’d pack a pasta salad for those long, sun-soaked days, and it became a staple for outdoor adventures.
They’re the ultimate quick, nourishing meal that never goes out of style. For more healthy pasta salad recipes, you might also want to check out this Mediterranean chicken pasta salad or this quick and easy vegan pasta salad.
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- Why you will love this Easy Protein-Packed Pasta Salad
- Ingredients
- Substitutions
- How to make this Protein Packed Pasta Salad
- How long does pasta salad last in the fridge
- FAQ's
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- Protein Packed Chicken Pasta Salad (Easy & Healthy)
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Why you will love this Easy Protein-Packed Pasta Salad
- A simple recipe that is quick & easy: This simple recipe comes together in just 15 minutes thanks to rotisserie chicken—less cooking time is always welcome!
- Meal-prep friendly: Perfect for prepping ahead, making your weeknight meals or lunches a breeze.
- Nourishing and satisfying meal: Packed with protein and healthy fats, this pasta salad is hearty enough to serve as a main dish, making a perfect lunch or dinner.
- Delicious flavor & texture: The combination of sweet raisins, crunchy walnuts, and savory chicken creates a mouthwatering balance in every bite.
- Healthy & diet-friendly: Naturally gluten-free and dairy-free, it’s a wholesome option for a variety of dietary needs.
- Budget-friendly: Made with simple, affordable ingredients, this salad is easy on your wallet without sacrificing flavor!
Ingredients
The pasta salad ingredients are easily available at most grocery stores.
- Red lentil pasta, to add extra plant-based protein to the recipe. Alternatively, use your GF pasta of choice, but red lentil pasta has a higher protein content than regular pasta.
- Rotisserie chicken breast, chopped
- Spring onion, sliced
- Pear sliced
- Mixed green leaves
- Walnuts, crushed
- Raisins
- DF goat-style cheese, cut into chunks
Dressing ingredients
- Extra virgin olive oil
- Apple cider vinegar
- Dijon mustard
See recipe card for quantities.
Substitutions
- Grilled chicken breast - instead of rotisserie chicken.
- Any dark leafy greens - like spinach or rocket, instead of mixed leaves, are great alternatives.
- Apple - instead of pear
- Red onion - instead of spring onion
- DF feta cheese instead of DF goat cheese
- Balsamic vinegar - instead of apple cider vinegar, is a great option to add extra sweetness to the dressing.
- Another type of pasta - for extra protein, I recommend using pulses pasta, instead of traditional pasta. Chickpea or pea pasta are great options that help keep this dish a high protein pasta salad.
How to make this Protein Packed Pasta Salad
- Boil the pasta perfectly al dente, as per package instructions in a large pot of salted water. Drain well and rinse with cold water to cool it down. If time allows, let the pasta cool completely before putting the salad together.
- Prepare the dressing, combining all the ingredients in a small bowl or jar.
- Plate the salad: add the mixed leaves, cooked pasta, chicken, pear, walnuts, raisins and spring onions. Pour the dressing and mix well to combine. Add the goat cheese last, so it doesn’t fall apart.
Hint: If you prefer, you can cook a chicken breast instead of using roast chicken. I love using roast chicken because it speeds up the cooking process and means less cleanup!
How long does pasta salad last in the fridge
This salad can last up to 3 days in the fridge. Store in an airtight container.
I highly recommend not adding the dressing until before you eat it, if you’re preparing it for meal-prep. This will avoid the leafy greens getting soggy.
FAQ's
Chicken is a great protein source for pasta salad. Also pulses like lentils, chickpeas and beans.
Lentil pasta is not considered keto-friendly due to a higher amount of carbohydrates compared to traditional keto-approved pasta alternatives like zucchini noodles or shirataki noodles.
Lentil pasta is lower in carbs compared to regular pasta, but it’s not classified as "low carb" by strict standards. It has more carbs than other alternatives like zucchini noodles or shirataki noodles, but it’s still a healthier choice for those looking to reduce carbs while benefiting from plant-based protein and fiber.
I don't recommend freezing pasta salad, as the texture of the pasta and fresh ingredients will change once frozen and thawed. For best results eat this pasta salad fresh.
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Protein Packed Chicken Pasta Salad (Easy & Healthy)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Cuisine: Australian
- Diet: Gluten Free
Description
This protein-packed pasta salad with rotisserie chicken is a total game-changer—ready in just 15 minutes, incredibly easy to make, and absolutely delicious! It’s a budget-friendly recipe that’s perfect for lunch, dinner, or even meal prep. Gluten-free and dairy-free.
Ingredients
1 ⅓ cups of red lentils pasta spirals
2 cups of mixed leaves
1 ⅓ cup of roast chicken chopped
½ pear sliced
1 spring onion sliced
½ cup of walnuts crushed
2 tbsp of raisins
2 chunks of DF goat cheese cut in small pieces
Dressing
4 tbsp of extra virgin olive oil
3 tbsp of apple cider vinegar
2 tbsp of dijon mustard
Instructions
- Boil the pasta as per package instructions. Drain well and rinse with cold water to cool it down. If time allows, let the pasta cool completely before putting the salad together.
- Prepare the dressing, combining all the ingredients in a small bowl or jar.
- Plate the salad: add the mixed leaves, pasta, chicken, pear, walnuts, raisins and spring onions. Pour the dressing and mix well to combine. Add the goat cheese last, so it doesn’t fall apart.
Notes
If you prefer, you can cook a chicken breast instead of using roast chicken. I love using roast chicken because it speeds up the cooking process and means less cleanup!
This salad can last up to 3 days in the fridge. Store in an airtight container.
I highly recommend not adding the dressing until before you eat it for best results, if you’re preparing it for meal prep. This will prevent the leafy greens from getting soggy.
Joseba says
What a good idea! Simple and healthy.
Marta says
Delicious Alix, and very fresh for summer.