Description
A hearty, gluten-free pasta salad combining grilled chicken, chickpeas, and fresh veggies with a tangy balsamic-lemon dressing. Packed with protein and bold Mediterranean flavors, this low-fat, easy-to-make dish is perfect for healthy, satisfying meals.
Ingredients
2 cups Grape Tomatoes, halved
1/2 cup Kalamata Olives
1 15-oz can Chickpeas, rinsed and drained
8 oz Gluten-Free Pasta, cooked al dente
2 cups Grilled Chicken, diced (replace with tofu for vegan)
1 cup Mozzarella, cubed (substitute feta if needed)
1/2 cup Marinated Sun-Dried Tomatoes, strained
1/2 cup Fresh Basil, chopped
Olive Oil, 3 tbsp
Balsamic Vinegar, 2 tbsp
Lemon Juice, 1 tbsp
Minced Garlic, 2 cloves
Dijon Mustard, 1 tsp
Instructions
Finely chop basil and marinate sun-dried tomatoes. Dice grilled chicken and precook gluten-free pasta al dente.
Whisk dressing: Combine olive oil, balsamic vinegar, lemon juice, garlic, and Dijon mustard until emulsified.
Chill salad for 15 minutes to meld flavors.
Transfer pasta to a bowl, add veggies, chickpeas, cheese, and chicken. Toss gently with dressing.
Notes
Use room-temperature cheese to prevent sogginess
Strain excess liquid from marinated tomatoes after rehydrating
Balance salt by tasting canned ingredients
Vegan option: substitute chicken with tofu and mozzarella with feta
- Prep Time: 15
- Cook Time: 20
- Category: Lunch recipes
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 1800mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg