When summer temperatures rise, meals that are light, refreshing, and easy to prepare become essential. This Protein Power Pasta Salad delivers all three. Noodles are tossed with tender chicken (or chickpeas for a plant-based option), crisp lettuce, juicy tomatoes, crunchy croutons, smoky bacon bits, and parmesan cheese for a satisfying combination of textures and flavors. It’s simple to make ahead and perfect for lunches, picnics, or quick dinners on busy summer days.
Ingredients
- 3 cups cooked rotini pasta, cooled
- 1 cup cooked chicken breast, diced (or 1 cup chickpeas, drained and rinsed)
- 1 cup chopped romaine or iceberg lettuce
- 1/2 cup cherry tomatoes, halved
- 1/4 cup bacon bits
- 1/4 cup grated parmesan cheese
- 1/2 cup croutons
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
1. Cook the pasta
Cook spiral pasta according to package directions. Drain and rinse with cold water to cool completely.
2. Prepare the ingredients
Dice the chicken (or rinse chickpeas), halve the cherry tomatoes, and chop the lettuce.
3. Assemble the salad
In a large bowl, combine cooled pasta, chicken or chickpeas, tomatoes, lettuce, bacon bits, parmesan cheese, and croutons.
4. Make the dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper.
5. Toss and serve
Pour the dressing over the salad and toss gently until evenly coated. Serve chilled or at room temperature.
Tips
- For extra flavor, add sliced cucumbers or red onion.
- Store the pasta salad in the refrigerator and add croutons just before serving to keep them crunchy.
- Use whole wheat or protein-enriched pasta for an additional nutrition boost.
This Protein Power Pasta Salad is a refreshing and satisfying way to stay energized during the summer—colorful, flavorful, and easy to enjoy anytime.