Protein Pasta Salad
This protein pasta salad is your new go-to for a satisfying, make-ahead lunch or dinner that actually keeps you full. Packed with high-quality protein from rotisserie chicken, edamame, Greek yogurt, and edam cheese, this bowl balances fresh veggies, hearty pasta, and a creamy pesto dressing for a nourishing meal that’s as delicious as it is practical.
Whether you're meal prepping for the week, feeding a hungry family, or looking for a smart way to use up leftover chicken, this chicken pasta salad is a flavour-packed, high-protein option that’s quick to pull together, travels well, and offers long-lasting energy — no afternoon slump in sight.
Fuller Facts - Nutrition At A Glance
What You Will Need
Your Bowl Your Way - Notes, Add-Ins, Adjustments
Every body, every day is different. These tips help you tweak, boost, or simplify the recipe to suit your goals, your kitchen, and your routine.
- Swap pasta: Use wholegrain, chickpea, or lentil pasta to boost fibre or protein even further. The recipe works well with gluten free pasta. I prefer it with a shor pasta shape but you can use any pasta you have in the cupboard!
- Make it vegetarian: Skip the chicken and double the edamame or add canned chickpeas
- Dairy-free? Use a dairy-free pesto and coconut yogurt alternative
- Change the cheese: Feta, mozzarella balls, or cottage cheese all work well here
- Add crunch: Try sunflower seeds or toasted almonds instead of pinenuts
Prep To Plate In Pictures
Follow these step-by-step photos to see exactly how this recipe comes together. Prefer to jump ahead? Scroll down for the printable version or watch the quick video.
- Start by making the dressing directly in the bottom of a large mixing bowl — less mess, more flavour. Add the pesto, Greek yogurt, lemon juice, honey, and olive oil.
- Whisk until smooth and creamy. It should be thick enough to cling to the pasta, with a punchy, herby flavour.
- Add the rest of your salad ingredients to the bowl: shredded rotisserie chicken, cherry tomatoes, cucumber, edamame, cubed edam cheese, and toasted pine nuts.
- Use clean hands to gently toss everything together with the dressing. Hands are the best tool for mixing this kind of hearty salad without breaking up the ingredients.
- Transfer your finished protein pasta salad into meal prep containers or a serving dish. It holds up beautifully in the fridge for several days
You've Got This - Helpful Hints
A few handy tips to make this chicken protein pasta salad recipe even quicker and easier
- Make ahead: This salad keeps well in the fridge for up to 3 days — perfect for meal prep.
- Toast the pine nuts: Just a few minutes in a dry pan makes a big difference in taste.
- Balance the texture: If it feels too dry after chilling, stir through an extra spoonful of yogurt or olive oil before serving.
- Use store-bought shortcuts: Pre-cooked chicken, jarred pesto, and frozen shelled edamame make this fast and fuss-free.
More Recipes To Fill Your Bowl
Here are a few more high-protein ideas to keep your week feeling sorted.
Protein Pasta Salad
Video
Ingredients
- 2 cups pasta (150 grams dry, cooked as per packet instructions)
Dressing
- ¼ cup pesto
- ½ cup Greek Yogurt
- ½ small lemon (juiced)
- 2 teaspoons honey
- 1 Tablespoon olive oil
Salad
- 2 ½ cups rotisserie chicken (skinless, shredded)
- ¼ cup pinenuts
- 1 cup edamame beans (shelled)
- 2 handfuls salad greens
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ¾ cup edam cheese (cubed)
Instructions
- Cook, drain and cool your pasta.
- Place the dressing ingredients in the bottom of a large mixing bowl (large enough to hold all of the salad ingredients). Whisk together until smooth and creamy.
- Add all of the salad ingredients, and toss through the dressing so everything is evenly covered. I find using clean hands is the easiest way to do this.
- Portion into bowls to enjoy immediately or into containers to store in the fridge.
Notes
- Swap pasta: Use wholegrain, chickpea, or lentil pasta to boost fibre or protein even further. The recipe works well with gluten free pasta. I prefer it with a shor pasta shape but you can use any pasta you have in the cupboard!
- Make it vegetarian: Skip the chicken and double the edamame or add canned chickpeas
- Dairy-free? Use a dairy-free pesto and coconut yogurt alternative
- Change the cheese: Feta, mozzarella balls, or cottage cheese all work well here
- Add crunch: Try sunflower seeds or toasted almonds instead of pinenuts
- Make ahead: This salad keeps well in the fridge for up to 3 days — perfect for meal prep.
- Toast the pine nuts: Just a few minutes in a dry pan makes a big difference in taste.
- Balance the texture: If it feels too dry after chilling, stir through an extra spoonful of yogurt or olive oil before serving.
- Use store-bought shortcuts: Pre-cooked chicken, jarred pesto, and frozen shelled edamame make this fast and fuss-free.
This is my new go to lunch. It's delicious, easy and keeps brilliantly, so saves me time during the week! Plus it helps me to feel great and fuller for longer! Ticks all the boxes for me, thank you!