Low Carb Pasta Salad with Chicken and Vegetables

Packed with vibrant veggies, tender grilled chicken, and a zesty lemon-olive oil dressing, this Low Carb Pasta Salad with Chicken and Vegetables is a nutritious and flavorful twist on a classic favorite. Featuring low-carb pasta options like chickpea or konjac noodles, this recipe transforms a typically carb-heavy dish into a guilt-free delight that’s perfect for healthy meal prep or a refreshing weeknight dinner. Crisp cherry tomatoes, crunchy cucumber, sweet red bell pepper, and tangy crumbled feta cheese come together beautifully, while fresh parsley adds a burst of color and herbaceous finish. Ready in just 35 minutes and easy to make ahead, this protein-packed salad is ideal for keto and low-carb lifestyles. Enjoy it chilled or serve immediately for a wholesome and satisfying meal!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces low carb pasta (such as chickpea or konjac noodles)
• 2 pieces boneless, skinless chicken breast
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red bell pepper, diced
• 0.5 cup red onion, thinly sliced
• 0.5 cup feta cheese, crumbled
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Cook the low carb pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.

Step 2

While the pasta is cooking, heat a grill pan over medium-high heat. Rub the chicken breasts with 1 tablespoon of olive oil, garlic powder, salt, and black pepper.

Step 3

Grill the chicken breasts for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat, let rest for 5 minutes, then slice into strips.

Step 4

In a large mixing bowl, combine the cooked pasta, sliced grilled chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and crumbled feta cheese.

Step 5

In a small bowl, whisk together the remaining olive oil and lemon juice.

Step 6

Pour the dressing over the pasta salad and toss gently to combine.

Step 7

Garnish with chopped fresh parsley before serving.

Step 8

Serve the pasta salad immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1517.6g)

Amount per serving	% Daily Value*
Calories	1713.5

Total Fat 98.6g	0%
Saturated Fat 29.3g	0%
Polyunsaturated Fat 5.3g
Cholesterol 395.8mg	0%
Sodium 3965.2mg	0%
Total Carbohydrate 60.0g	0%
Dietary Fiber 17.6g	0%
Total Sugars 25.1g
Protein 137.7g	0%

Vitamin D 17.4IU	0%
Calcium 891.3mg	0%
Iron 11.5mg	0%
Potassium 2917.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 32.8%

Carbs: 14.3%