Whole30 Pasta Salad with Chicken and Vegetables

This Whole30 Pasta Salad with Chicken and Vegetables is a refreshing, flavor-packed dish that’s perfect for a healthy lunch or light dinner. Featuring spiralized zucchini noodles as a low-carb and gluten-free alternative to traditional pasta, this salad is brimming with vibrant vegetables like cherry tomatoes, crisp cucumber, and red bell pepper. Juicy, grilled chicken adds a satisfying protein boost, while a zesty homemade vinaigrette made with olive oil, red wine vinegar, lemon juice, garlic, and fresh basil ties everything together. Paleo-friendly, dairy-free, and ready in just 35 minutes, this recipe is ideal for meal prep or serving cold at summer barbecues. Healthy, delicious, and easy to make, it’s a Whole30-compliant dish the whole family will love!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 2 large Chicken breast
• 1 cup Cherry tomatoes
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 1 medium Cucumber
• 0.5 cup Black olives
• 0.25 cup Extra virgin olive oil
• 0.25 cup Red wine vinegar
• 2 tablespoons Lemon juice
• 1 large Garlic clove
• 0.25 cup Fresh basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Start by turning the zucchini into noodles using a spiralizer. Set them aside.

Step 2

Season the chicken breasts with salt and pepper on both sides.

Step 3

Heat a grill pan over medium-high heat. Add a bit of olive oil to the pan and grill the chicken breasts for about 6-7 minutes per side or until fully cooked through.

Step 4

Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into bite-sized pieces.

Step 5

While the chicken is cooking, halve the cherry tomatoes, dice the red bell pepper, slice the red onion thinly, and chop the cucumber into small cubes.

Step 6

In a large mixing bowl, combine the zucchini noodles, sliced chicken, cherry tomatoes, bell pepper, red onion, cucumber, and black olives.

Step 7

To make the vinaigrette, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, finely chopped fresh basil, salt, and black pepper in a small bowl.

Step 8

Pour the vinaigrette over the pasta salad and toss everything together to coat well.

Step 9

Taste and adjust the seasoning with more salt and pepper if needed, before serving.

Step 10

Plate the pasta salad and serve cold or at room temperature.

Nutrition Facts

Serving size	(1847.2g)

Amount per serving	% Daily Value*
Calories	1413.4

Total Fat 77.4g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 2.6g
Cholesterol 258mg	0%
Sodium 11318.2mg	0%
Total Carbohydrate 93.1g	0%
Dietary Fiber 14.3g	0%
Total Sugars 69.4g
Protein 97.5g	0%

Vitamin D 0IU	0%
Calcium 309.0mg	0%
Iron 10.4mg	0%
Potassium 3664.6mg	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: 47.7%

Protein: 26.7%

Carbs: 25.5%