High Protein Creamy Pesto Chicken Pasta Salad (Gluten-Free Option)
High Protein Creamy Pesto Chicken Pasta Salad (Gluten-Free Option)
An easy, healthy pasta salad packed with protein, fresh ingredients, and a creamy pesto dressing.
This is the pasta salad you make when you need something that covers everything—lunch, snack, easy dinner, or a go-to side for BBQs. It’s creamy without being heavy, packed with protein, and holds up in the fridge without turning dry. The combo of pesto, yogurt, and a little acid keeps it fresh.
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Ingredients
Pasta Salad
- 12 oz pasta (farfalle or protein pasta)
- 1½–2 cups diced rotisserie chicken
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- ¾–1 cup mozzarella balls (halved if large)
- ½ cup sliced black olives
Creamy Pesto Dressing
- ½ cup pesto (adjust to taste)
- ⅓ cup plain Greek yogurt
- 1–2 tbsp lemon juice
- 1 tbsp red wine vinegar
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½–1 tsp dried basil
Instructions
1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then let it cool completely.
2. In a large mixing bowl, combine the cooled pasta, diced chicken, cucumber, cherry tomatoes, mozzarella, and sliced black olives.
3. In a separate bowl, whisk together the pesto, Greek yogurt, lemon juice, red wine vinegar, salt, pepper, garlic powder, onion powder, and dried basil until smooth and creamy. (You can also add everything directly to the pasta bowl and stir until evenly combined.)
4. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Notes
Texture tip: If the pasta absorbs too much dressing after chilling, add another spoonful of yogurt or olive oil to loosen it up.
Flavor tip: If it tastes flat, add more salt and a squeeze of lemon juice—this makes a huge difference.
Storage & Shelf Life
Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving and refresh with a little extra dressing or lemon juice if needed.
Kid Tip: Chop everything smaller and go lighter on the olives if needed—same flavor, fewer complaints.
