Gluten-Free Pasta Salad with Chicken and Vegetables
Elevate your meal prep game with this vibrant Gluten-Free Pasta Salad with Chicken and Vegetables, a fresh and satisfying dish perfect for lunch, dinner, or potluck gatherings. Made with tender gluten-free pasta, juicy grilled chicken, and a rainbow medley of crisp vegetables like cherry tomatoes, cucumber, and yellow bell pepper, this salad bursts with color and flavor. A zesty homemade dressing of olive oil and lemon juice ties everything together, while crumbled feta cheese adds a creamy, tangy finish. Ready in just 50 minutes and packed with wholesome, naturally gluten-free ingredients, this protein-rich pasta salad is not only delicious but also ideal for gluten-sensitive diets. Serve it fresh or enjoy it chilled—the perfect balance of health and indulgence in every bite!
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Ingredients
- 250 g gluten-free pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 200 g cherry tomatoes
- 1 medium cucumber
- 1 yellow bell pepper
- 0.5 medium red onion
- 3 tbsp fresh parsley
- 100 g feta cheese
Directions
Step 1
Start by cooking the gluten-free pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool, then set aside.
Step 2
While the pasta is cooking, season the chicken breasts with 1 tablespoon of olive oil, half of the lemon juice, salt, and pepper.
Step 3
Heat a grill pan over medium heat and cook the chicken for about 6-7 minutes on each side, or until cooked through and no longer pink inside.
Step 4
Remove the chicken from the pan and allow it to rest for a few minutes before slicing it into thin strips.
Step 5
Meanwhile, prepare the vegetables. Cut the cherry tomatoes in half, dice the cucumber and yellow bell pepper, and finely slice the red onion.
Step 6
In a large bowl, combine the cooked pasta, grilled chicken slices, cherry tomatoes, cucumber, bell pepper, red onion, and roughly chopped parsley.
Step 7
Crumble the feta cheese over the top.
Step 8
In a small bowl, whisk together the remaining olive oil and lemon juice, then drizzle over the salad.
Step 9
Toss the salad gently to combine all ingredients thoroughly.
Step 10
Season with additional salt and pepper to taste, if desired, before serving.
Nutrition Facts
| Serving size | (1439.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1821.0 |
| Total Fat 79.9g | 0% |
| Saturated Fat 23.9g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 384.8mg | 0% |
| Sodium 3798.5mg | 0% |
| Total Carbohydrate 135.3g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 12.2g | |
| Protein 136.3g | 0% |
| Vitamin D 19.5IU | 0% |
| Calcium 641.7mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 2410.2mg | 0% |
Source of Calories