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A bowl of high protein chicken pesto pasta salad with cherry tomatoes and spinach
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High Protein Chicken Pesto Pasta Salad

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 8 oz chickpea -based rotini pasta
  • 2 cups cooked chicken breast, cubed
  • 1/2 cup basil pesto
  • 1/4 cup non -fat plain Greek yogurt
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach, roughly chopped
  • 1/4 cup red onion, finely diced
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 0.5 teaspoon sal t
  • 0.25 teaspoon ground black pepper

Instructions

  • Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, typically 7 to 9 minutes.
  • Drain the pasta and immediately rinse under cold running water to stop the cooking process and lower the temperature.
  • In a small bowl, whisk together the basil pesto, Greek yogurt, and lemon juice until the mixture is emulsified and smooth.
  • In a large mixing bowl, combine the cooled pasta, cubed chicken breast, halved cherry tomatoes, chopped baby spinach, and diced red onion.
  • Add the pesto dressing to the large bowl and toss all ingredients until the pasta and vegetables are evenly coated.
  • Incorporate the grated Parmesan cheese and toasted pine nuts, then season with salt and black pepper to taste.
  • Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld, or serve immediately at room temperature.