Low Sodium Pasta Salad with Chicken and Vegetables

Elevate your meal prep game with this flavorful and nutritious Low Sodium Pasta Salad with Chicken and Vegetables! Packed with tender whole wheat pasta, juicy pan-seared chicken, and a vibrant medley of fresh cherry tomatoes, crisp cucumber, sweet red bell pepper, and aromatic basil, this heart-healthy dish is a perfect balance of color and crunch. A zesty homemade vinaigrette made with unsalted chicken broth, red wine vinegar, and Dijon mustard ties everything together without overpowering your taste buds with salt. Ready in just 40 minutes and ideal for make-ahead lunches, picnics, or light dinners, this low sodium pasta salad offers a guilt-free yet satisfying option that’s bursting with wholesome, garden-fresh flavors. Enjoy chilled for the ultimate refreshing bite!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces Whole wheat pasta
• 1 pound Chicken breast, boneless and skinless
• 2 tablespoons Olive oil
• 1.5 cups Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 1 Red bell pepper, chopped
• 0.5 Red onion, thinly sliced
• 0.5 cup Fresh basil leaves, chopped
• 0.5 cup Unsalted chicken broth
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Black pepper, freshly ground
• 1 clove Garlic, minced

Directions

Step 1

Bring a large pot of water to boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

Step 2

While the pasta is cooking, season the chicken breast with black pepper on both sides.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing it into bite-sized pieces.

Step 4

In a small bowl, whisk together the unsalted chicken broth, red wine vinegar, remaining tablespoon of olive oil, Dijon mustard, minced garlic, and a pinch of black pepper to create the dressing.

Step 5

In a large salad bowl, combine the cooked pasta, sliced chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and chopped basil.

Step 6

Pour the dressing over the pasta salad and toss gently to combine, ensuring all ingredients are well coated.

Step 7

Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.

Step 8

Before serving, toss the salad again and garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	(1616.2g)

Amount per serving	% Daily Value*
Calories	1466.2

Total Fat 48.2g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 508.5mg	0%
Total Carbohydrate 92.4g	0%
Dietary Fiber 20.2g	0%
Total Sugars 18.8g
Protein 161.2g	0%

Vitamin D 59.0IU	0%
Calcium 300.0mg	0%
Iron 14.2mg	0%
Potassium 3055.3mg	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: 30.0%

Protein: 44.5%

Carbs: 25.5%