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Protein packed pasta salad


  • Author: alicia gonzalez tome
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Salad
  • Cuisine: Australian
  • Diet: Gluten Free


This protein packed pasta salad with roast chicken, is ready in 15 minutes, delicious and super easy to make! It's a budget-friendly recipe that is perfect for lunch or dinner, and ideal for meal prep. Gluten-free & dairy-free.



1 1/3 cups of red lentils pasta spirals

2 cups of mixed leaves

1 1/3 cup of roast chicken chopped

1/2 pear sliced

1 spring onion sliced

1/2 cup of walnuts crushed

2 tbsp of raisins

2 chunks of DF goat cheese cut in small pieces


4 tbsp of extra virgin olive oil

3 tbsp of apple cider vinegar

2 tbsp of dijon mustard


  1. Boil the pasta as per packet 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.
  2. Prepare the dressing, combining all the ingredients in a small glass or jar.
  3. 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.


You could also grill a chicken breast instead of using roast chicken. I love using roast chicken because it makes the cooking process extra quick (and less stuff to clean up!).

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.

Keywords: protein packed pasta salad, red lentils pasta salad, chicken pasta salad, high protein pasta salad, easy pasta salad