High Protein Pasta Salad

This high protein pasta salad is packed with flavor and nutrients, featuring a vibrant mix of fresh vegetables, tender chicken, and a creamy cottage cheese dressing. Perfect for meal prep or a healthy lunch!

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 10 servings (2 cups each)

Course: Main Dish, Salad

Cuisine: American

Calories: 338

Ingredients Equipment Method Notes

Ingredients

454 g dry fusilli pasta Cook al dente for best texture in the salad.
600 g diced cooked chicken Ensure chicken is fully cooled before adding to the salad.
300 g diced bell peppers Use a mix of colors for a vibrant salad.
300 g quartered cucumbers Seed the cucumbers if they are very watery.
280 g corn Use fresh, frozen (thawed), or canned (drained) corn.
300 g halved cherry tomatoes Use ripe cherry tomatoes for best flavor.
150 g halved black olives Pitted black olives are recommended for convenience.
340 g cottage cheese Choose your preferred fat content for the cottage cheese.
59 ml olive oil Use a good quality extra virgin olive oil for the dressing.
30 ml red wine vinegar Adjust to taste for desired tanginess.
7.5 ml dijon mustard Adds a subtle tang and emulsifies the dressing.
0.25 tsp dried basil Crush between your fingers to release more flavor.
0.25 tsp dried parsley Adds a fresh, herbaceous note to the dressing.
0.25 tsp dried oregano A classic Mediterranean herb that pairs well with pasta.
0.25 tsp garlic powder Enhances the savory notes of the dressing.
0.25 tsp onion powder Complements the garlic powder for a balanced flavor.
0.25 tsp salt Season to taste, remembering the pasta water might be salted.
0.25 tsp black pepper Freshly ground black pepper is always best.
0.125 tsp red pepper flakes Add more or less to adjust the heat level.

Equipment

Large Pot
Large Colander
Extra Large Serving Bowl

Method

Bring a large pot of water to boil for the pasta. Optional, but recommended: add a teaspoon of salt to the water for flavoring the pasta.
Boil the pasta according to the package directions. We recommend cooking it al dente as the pasta will continue to absorb the dressing in the bowl and you’ll want the pasta to hold its shape once assembled. We cooked for about 3 minutes less than the recommended cook time.
While the pasta cooks, chop the red peppers, cucumbers, cherry tomatoes and olives.
Assemble the dressing. Mix together the olive oil, red wine vinegar, dijon mustard and the dried spices.
Once the pasta has cooked, drain the pasta in a large colander in the sink. Run cold water over the top of the pasta so you can instantly stop the cooking process and can get it to room temperature for assembling the pasta salad.
Take the drained pasta and pour it into an extra large serving bowl or container. (You’ll want a really big bowl, trust us!)
Add the cooked chicken, peppers, cucumbers, tomatoes, corn and black olives. Pour the cottage cheese and salad dressing over the top of the salad and mix together until everything is evenly coated.
Serve cold.

Notes

For best results, cook pasta al dente and rinse with cold water to stop cooking. A large bowl is essential for easy mixing. Consider adding a pinch of salt to the pasta water for extra flavor. This salad is excellent for meal prepping as flavors meld and deepen overnight.