Protein-Packed Pesto Pasta Salad
My Protein-Packed Pesto Pasta Salad is the perfect blend of bold flavor, balanced nutrition, and convenience. Made with a high-protein pasta, a vibrant pesto, and fresh, nourishing ingredients, this dish delivers a satisfying mix of protein, healthy fats, and fiber to keep you full and energized. It’s easy to prep, stores well in the fridge all week, and makes a great grab-and-go meal for busy days. Whether you need a quick lunch, post-workout fuel, or a flavorful side dish, this pasta salad is a delicious and effortless way to stay on track with your goals!
Ingredients
For the Pasta & Protein:
- 1 box red lentil pasta
- 3 chicken breasts cooked and chopped
For the Dressing & Flavor:
- 1 8oz jar pesto
- 2 tbsp extra virgin olive oil
- 1 fresh lemon juiced
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp garlic powder optional
For the Veggies & Add-ins:
- 1-2 cups mini bell peppers sliced
- 1-2 cups mini cucumbers sliced
- 1 cup fresh mozzarella cheese balls
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add the red lentil pasta and cook according to package instructions until al dente.
- Drain, rinse with cool water, and set aside to cool.
Cook the chicken:
- Season the chicken breasts with salt, pepper, and garlic powder.
- Heat 1 tbsp of olive oil in a pan over medium heat.
- Cook the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature of 165°F).
- Let it rest for a few minutes, then chop into bite-sized pieces.
Prep the veggies:
- Slice the mini bell peppers and mini cucumbers into thin rounds.
Assemble the salad:
- In a large bowl, combine the cooled pasta, chopped chicken, sliced veggies, and mozzarella cheese balls.
- Drizzle with the pesto sauce and the remaining 1 tbsp of olive oil.
Toss & cool:
- Gently toss everything together until evenly coated.
- Let it sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Serve & store:
- Enjoy immediately or store in an airtight container in the fridge for up to 5 days for an easy grab-and-go meal!
Notes
Recipe Notes & Customization Tips
✅ Protein Swaps:
•Use grilled shrimp, turkey, or tofu instead of chicken for variety.
•Add hard-boiled eggs for an extra protein boost.
✅ Pasta Alternatives:
•Try chickpea, whole wheat, or quinoa pasta if you prefer different textures or flavors.
✅ Extra Add-Ins:
•Kalamata olives or sun-dried tomatoes for a Mediterranean twist.
•Pine nuts or sliced almonds for added crunch.
•Parmesan cheese for a salty, umami boost.
✅ Dressing Variation:
•Swap pesto for a lemon-tahini dressing for a different flavor profile.
•Mix in Greek yogurt with the pesto for a creamier texture.
✅ Serving Tips:
•Serve chilled or at room temperature for the best flavor.
•Great for meal prep—just keep the dressing separate if storing for longer.
This salad is easy to customize and stays fresh all week, making it the perfect nutrient-packed meal for busy days!