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18 High-Protein Pasta Salads Perfect for Meal Prep
Did you know that incorporating high-protein foods into your meals can keep you feeling fuller for longer, making it easier to stick to your healthy eating goals? If you’re looking for delicious, nutritious, easy meal prep ideas, you’ve landed in the right spot!
In this article, we’ll introduce you to 18 mouthwatering high-protein pasta salads that are perfect for meal prepping—each one is packed with flavor and protein, ensuring you enjoy every bite while fueling your body!
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Protein-Packed Pesto Pasta Salad
This Protein-Packed Pesto Pasta Salad is a delicious and nutritious dish that combines vibrant flavors of fresh basil and garlic with hearty protein sources, making it perfect for a quick meal or a hearty side.
Ingredients:
- 8 ounces whole wheat pasta
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas
- ½ cup pesto sauce
- ½ cup mozzarella balls, halved
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh basil, chopped
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Instructions:
1. Cook the whole wheat pasta according to package instructions until al dente, then drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, cooked chickpeas, and mozzarella balls.
3. Add pesto sauce, olive oil, salt, and black pepper to the bowl. Toss well to combine all ingredients.
4. Sprinkle grated Parmesan cheese and chopped basil on top, then toss again gently.
5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Tips:
- Feel free to add your favorite vegetables, such as bell peppers or spinach, for extra nutrition.
- For a vegan version, substitute mozzarella and Parmesan with nutritional yeast or a dairy-free cheese alternative.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the amount of pesto based on your taste preference for a lighter or more intense flavor.
Mediterranean Chickpea Pasta Bowl
This Mediterranean Chickpea Pasta Bowl is bursting with vibrant flavors from fresh ingredients, making it a wholesome and satisfying meal.
Ingredients:
- 8 ounces chickpea pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Instructions:
1. Cook the chickpea pasta according to package instructions until al dente. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
4. Pour the dressing over the pasta bowl and toss gently to combine all ingredients.
5. Serve immediately or refrigerate for 30 minutes for enhanced flavors.
Tips:
- Add grilled chicken or shrimp for extra protein.
- Substitute any seasonal vegetables you have on hand.
- This dish can be served warm or cold for meal prep.
Spicy Mexican Quinoa Pasta Salad
This Spicy Mexican Quinoa Pasta Salad combines vibrant flavors and textures, making it a refreshing yet hearty dish perfect for any occasion.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 8 oz gluten-free pasta
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Rinse the quinoa under cold water and then cook it in a saucepan with the vegetable broth according to package instructions.
2. In a separate pot, cook the gluten-free pasta according to package instructions until al dente, then drain and cool.
3. In a large bowl, combine the cooked quinoa and pasta with cherry tomatoes, black beans, corn, red onion, and cilantro.
4. In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, cayenne pepper, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Fold in the diced avocado just before serving for freshness.
Tips:
- For extra spice, add diced jalapeños to the salad.
- This salad can be made a day ahead; just add avocado right before serving to prevent browning.
- Serve chilled or at room temperature for the best flavor.
Lemon Herb Chicken Pasta Salad
This Lemon Herb Chicken Pasta Salad bursts with zesty flavors and fresh herbs, making it a perfect light meal or side dish for any occasion.
Ingredients:
- 2 cups cooked pasta (penne or rotini)
- 1 cup cooked chicken, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
1. In a large bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
2. In a separate bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
3. Pour the dressing over the pasta salad mixture and toss gently to combine all ingredients evenly.
4. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with extra parsley if desired.
Tips:
- Use whole wheat pasta for a healthier option.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- This salad can be made a day in advance for a quick meal prep option.
Tofu & Veggie Stir-Fry Pasta Salad
This Tofu & Veggie Stir-Fry Pasta Salad combines vibrant vegetables, protein-packed tofu, and a flavorful dressing, making it a delightful and nutritious dish perfect for any occasion.
Ingredients:
- 8 ounces whole wheat pasta
- 1 block firm tofu, drained and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 2 cloves garlic, minced
- 1 inch ginger, grated
- ¼ cup green onions, chopped
- 2 tablespoons sesame seeds
- ¼ cup rice vinegar
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Instructions:
1. Cook the pasta according to package instructions, then drain and set aside.
2. In a large skillet, heat the sesame oil over medium heat and add the cubed tofu. Cook until golden brown on all sides.
3. Add the minced garlic, grated ginger, and sliced bell peppers to the skillet, stirring occasionally for about 3-4 minutes.
4. Incorporate the broccoli and carrots, cooking until everything is tender-crisp, approximately 5 minutes.
5. In a small bowl, mix soy sauce, rice vinegar, and a pinch of salt and pepper, then pour over the tofu and vegetables.
6. Add the cooked pasta to the skillet, tossing everything together to combine well.
7. Finish by adding chopped green onions and sesame seeds before serving.
Tips:
- For added crunch, consider tossing in some chopped nuts like cashews or peanuts.
- Feel free to substitute any seasonal vegetables of your choice.
- This pasta salad is great served warm or chilled; make it ahead for a picnic!
Turkey & Spinach Penne Salad
This Turkey & Spinach Penne Salad is a delightful combination of savory turkey, fresh spinach, and zesty dressing that creates a refreshing and hearty meal.
Ingredients:
- 8 ounces penne pasta
- 2 cups cooked and shredded turkey
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
1. Cook the penne pasta according to package instructions until al dente; drain and let cool.
2. In a large bowl, combine the cooked penne, shredded turkey, spinach leaves, cherry tomatoes, feta cheese, and red onion.
3. In a separate bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss gently to combine until everything is well coated.
5. Serve immediately or refrigerate for 30 minutes to enhance the flavors.
Tips:
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- For added flavor, you can marinate the turkey in the dressing for an hour before mixing.
- This salad can be made ahead of time; just store the dressing separately until ready to serve.
Greek Yogurt Tuna Pasta Delight
This Greek Yogurt Tuna Pasta Delight stands out with its creamy texture and zesty flavors, making it a nutritious and satisfying meal.
Ingredients:
- 8 ounces whole wheat pasta
- 1 can tuna in water, drained
- 1 cup plain Greek yogurt
- 1/4 cup diced red onion
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Instructions:
1. Cook the whole wheat pasta according to package instructions until al dente, then drain and rinse under cold water.
2. In a large mixing bowl, combine the Greek yogurt, lemon juice, garlic powder, salt, and black pepper. Mix until smooth.
3. Add the drained tuna, diced red onion, cherry tomatoes, and chopped parsley to the bowl with the yogurt mixture.
4. Gently fold in the cooked pasta until well combined.
5. Serve immediately or chill in the refrigerator for 30 minutes for a colder dish.
Tips:
- For added crunch, consider mixing in some diced cucumber or bell pepper.
- Feel free to use any pasta shape you prefer for more variety.
- This dish can be made in advance and stored in the fridge for up to 2 days.
Quinoa & Black Bean Pasta Salad
This Quinoa & Black Bean Pasta Salad is vibrant and nutritious, combining earthy flavors with a zesty dressing for a delightful summer dish.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 8 ounces pasta (your choice, preferably whole wheat)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn (frozen or canned)
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Rinse the quinoa under cold water and combine it with vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy.
2. In a separate pot, cook the pasta according to package instructions until al dente, then drain and rinse with cold water.
3. In a large bowl, combine the cooked quinoa, pasta, black beans, cherry tomatoes, corn, avocado, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all ingredients.
6. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Tips:
- For added protein, consider mixing in some grilled chicken or tofu.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables based on what you have on hand.
Shrimp & Asparagus Pasta Feast
This Shrimp & Asparagus Pasta Feast is special for its perfect balance of tender shrimp, crisp asparagus, and a creamy garlic sauce that delights every palate.
Ingredients:
- 8 ounces spaghetti
- 1 pound shrimp, peeled and deveined
- 1 cup asparagus, cut into 1-inch pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink, about 3-4 minutes. Remove shrimp and set aside.
3. In the same skillet, add the asparagus and garlic, sautéing for about 2-3 minutes until tender.
4. Stir in the heavy cream, and bring to a simmer. Add the Parmesan cheese, stirring until melted and combined.
5. Return the shrimp to the skillet, add the drained spaghetti, and toss everything together. Season with salt and black pepper to taste.
6. Garnish with fresh parsley before serving.
Tips:
- For extra flavor, add a pinch of red pepper flakes to the cream sauce.
- Ensure not to overcook the shrimp; they cook quickly and become tough if overdone.
- Feel free to substitute fettuccine or penne pasta for a different texture.
Sriracha Peanut Noodles with Edamame
This Sriracha Peanut Noodles with Edamame recipe combines spicy, nutty flavors for a deliciously satisfying dish that’s perfect for any meal.
Ingredients:
- 8 ounces rice noodles
- 1 cup frozen edamame, shelled
- 1/4 cup creamy peanut butter
- 2 tablespoons Sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Instructions:
1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pot, bring water to a boil and add the edamame. Cook for about 3-5 minutes until tender, then drain and set aside.
3. In a mixing bowl, whisk together the peanut butter, Sriracha sauce, soy sauce, honey, rice vinegar, minced garlic, and sesame oil until well combined.
4. In a large bowl, combine the cooked rice noodles and edamame. Pour the peanut sauce over the noodles and toss until evenly coated.
5. Serve the noodles topped with chopped green onions and a sprinkle of sesame seeds.
Tips:
- For extra protein, you can add grilled chicken or tofu to the dish.
- Adjust the amount of Sriracha to suit your heat preference.
- This dish can be served warm, at room temperature, or chilled as a pasta salad.
Creamy Avocado & Chickpea Pasta
This Creamy Avocado & Chickpea Pasta is a delightful blend of earthy chickpeas and rich avocado, creating a satisfying dish that’s both nourishing and bursting with flavor.
Ingredients:
- 12 ounces pasta of your choice
- 1 ripe avocado
- 1 cup canned chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup grated parmesan cheese (optional)
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine the avocado, chickpeas, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. In a large bowl, toss the cooked pasta with the avocado and chickpea sauce until evenly coated.
4. Stir in the chopped basil and parmesan cheese, if using. Serve immediately.
Tips:
- Add a splash of pasta water to the sauce if it’s too thick.
- For extra flavor, consider adding red pepper flakes or nutritional yeast.
- Leftovers can be stored in the fridge for up to 2 days.
Lentil & Tomato Basil Pasta Salad
This Lentil & Tomato Basil Pasta Salad bursts with fresh flavors and is a nutritious option that’s perfect for any occasion.
Ingredients:
- 1 cup cooked lentils
- 2 cups cooked pasta (your choice)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. In a large mixing bowl, combine cooked lentils and cooked pasta.
2. Add the halved cherry tomatoes, chopped basil, and diced red onion.
3. In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, and pepper.
4. Pour the dressing over the pasta salad mixture and toss well to combine.
5. Serve immediately or refrigerate for about 30 minutes for enhanced flavor.
Tips:
- Feel free to add your favorite vegetables for extra crunch.
- This salad can be made a day in advance for meal prep.
- Adjust the seasoning to suit your taste preferences.
- Consider adding feta cheese for a creamy texture.
Smoked Salmon & Spinach Pasta Bowl
This Smoked Salmon & Spinach Pasta Bowl is a delightful blend of rich, smoky flavors and fresh greens that creates a satisfying and nutritious meal.
Ingredients:
- 8 ounces pasta of choice
- 4 ounces smoked salmon, sliced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.
3. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Reduce the heat to low, then stir in the heavy cream, Parmesan cheese, salt, and black pepper, mixing until well combined.
5. Once the pasta is done, drain it and add it to the skillet, tossing to coat the pasta in the sauce.
6. Gently fold in the smoked salmon and chopped dill, cooking for an additional 2 minutes to heat through.
7. Serve immediately and enjoy your delicious pasta bowl!
Tips:
- Feel free to substitute the pasta with whole grain or gluten-free options for a healthier twist.
- For added flavor, squeeze fresh lemon juice over the dish before serving.
- Experiment with different herbs like chives or parsley to customize the flavor profile.
Roasted Veggie & Quinoa Pasta Medley
This Roasted Veggie & Quinoa Pasta Medley is special for its hearty combination of roasted vegetables and nutty quinoa, delivering a delightful mix of flavors that are both nutritious and satisfying.
Ingredients:
- 2 cups quinoa pasta
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup red onion, diced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese (optional)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine cherry tomatoes, bell peppers, zucchini, and red onion with olive oil, oregano, garlic powder, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for about 20 minutes, stirring halfway through.
4. Meanwhile, cook the quinoa pasta according to package instructions until al dente.
5. Drain the pasta and toss it with the roasted vegetables.
6. If desired, sprinkle with parmesan cheese and serve warm.
Tips:
- Feel free to substitute any seasonal vegetables you have on hand.
- For added protein, consider mixing in some grilled chicken or chickpeas.
- This dish can be made in advance and stored in the refrigerator for up to 3 days.
BBQ Chicken Pasta Salad
This BBQ Chicken Pasta Salad combines the smoky, tangy flavors of BBQ with fresh veggies and pasta, making it a vibrant and satisfying dish perfect for any gathering.
Ingredients:
- 2 cups cooked pasta (penne or rotini)
- 1 cup cooked, shredded chicken
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen)
- 1/2 cup diced red onion
- 1 cup BBQ sauce
- 1/2 cup ranch dressing
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Instructions:
1. Cook the pasta according to package instructions; drain and set aside to cool.
2. In a large mixing bowl, combine the cooked pasta, shredded chicken, cherry tomatoes, corn, and red onion.
3. In a separate bowl, mix together the BBQ sauce and ranch dressing until well combined.
4. Pour the BBQ ranch mixture over the pasta salad and toss gently to coat all ingredients evenly.
5. Add chopped cilantro and season with salt and pepper to taste; mix well.
6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Tips:
- For extra flavor, marinate the chicken in BBQ sauce before cooking.
- Feel free to add other vegetables like bell peppers or cucumbers for added crunch.
- This salad can be made a day in advance; just keep it refrigerated.
Caprese Pasta Salad with Cottage Cheese
This Caprese Pasta Salad with Cottage Cheese brings together the fresh flavors of basil, tomatoes, and creamy cottage cheese for a deliciously light and satisfying dish.
Ingredients:
- 8 ounces pasta of your choice
- 1 cup cherry tomatoes, halved
- 8 ounces cottage cheese
- 1/2 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup mozzarella pearls (optional)
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Instructions:
1. Cook the pasta according to package instructions until al dente, then drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, and cottage cheese.
3. Add the chopped basil, balsamic vinegar, and olive oil to the mixture.
4. Season with salt and black pepper to taste, and gently toss to combine all ingredients.
5. If using, add mozzarella pearls and fold them into the salad.
6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
Tips:
- For added flavor, consider using roasted garlic in the dressing.
- Feel free to substitute fresh mozzarella for the cottage cheese if you prefer a creamier texture.
- Using whole-grain pasta can add extra fiber and nutrition to the salad.
Cilantro Lime Shrimp Pasta Salad
This Cilantro Lime Shrimp Pasta Salad is a refreshing dish that pairs zesty flavors of cilantro and lime with tender shrimp for a delightful summer meal.
Ingredients:
- 8 ounces pasta of your choice
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Instructions:
1. Cook the pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.
4. Add the shrimp and cook until pink and opaque, about 3-4 minutes.
5. In a large bowl, combine cooked pasta, shrimp, cilantro, lime juice, cherry tomatoes, bell pepper, and red onion.
6. Toss everything together, seasoning with salt and pepper to taste, and serve chilled or at room temperature.
Tips:
- For added creaminess, mix in some avocado just before serving.
- Let the salad chill in the refrigerator for at least 30 minutes for enhanced flavor.
- Substitute shrimp with cooked chicken or tofu for a different protein option.
Balsamic Chicken & Farro Pasta Salad
This Balsamic Chicken & Farro Pasta Salad is a delightful combination of tender chicken, hearty farro, and fresh vegetables, all tossed in a tangy balsamic dressing that elevates every bite.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup farro
- 2 cups vegetable broth
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Begin by cooking the farro according to package instructions, using vegetable broth instead of water for added flavor.
2. While the farro cooks, season the chicken breasts with garlic powder, salt, and pepper.
3. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 6-7 minutes per side, or until no longer pink in the middle.
4. Once cooked, remove the chicken from heat and let it rest for a few minutes before slicing it into strips.
5. In a large mixing bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, and fresh basil.
6. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to create the dressing.
7. Pour the dressing over the salad ingredients and toss to combine.
8. Finally, add the sliced chicken on top and serve immediately or refrigerate for later.
Tips:
- For extra flavor, marinate the chicken in balsamic vinegar for 30 minutes before cooking.
- You can substitute farro with quinoa or brown rice if preferred.
- Feel free to add other vegetables like bell peppers or avocados for additional nutrition.
