Rainbow Chicken Pasta Salad
This rainbow chicken pasta salad is packed with colorful veggies, lean protein, and a zesty lemon herb dressing. Perfect for meal prep, potlucks, and easy lunches.
Table of Contents
Why You’ll Love This Rainbow Chicken Pasta Salad
This isn’t one of those sad pasta salads that leaves you hungry an hour later. It’s packed with colorful vegetables, lean protein, healthy fats, and a simple homemade dressing that brings everything together. It’s perfect for meal prep, potlucks, or an easy lunch you’ll actually be excited to eat.
✔️ Color on your plate. Every different color brings a different mix of vitamins, minerals, and plant compounds, so eating the rainbow is an easy way to add variety without overthinking it.
✔️ Protein for staying power. Chicken helps keep you satisfied while supporting healthy muscles, something that’s important at every age.
✔️ Meal prep made easy. Having a balanced lunch ready to grab makes it much easier to stay consistent during a busy week.
✔️ Balanced without being boring. Whole grain pasta, lean protein, healthy fats, and plenty of veggies make this a meal that’s both satisfying and nourishing.
Tips for Success
This recipe is incredibly flexible. Use whatever colorful vegetables you already have in the fridge, swap the chicken for turkey or chickpeas, or add avocado just before serving for an extra dose of healthy fats. Don’t aim for perfection. Aim for a bowl you’ll actually want to eat.
If you don’t want to spend a lot of time chopping everything up for this recipe, try buying precooked/chopped chicken and pre-cut veggies when possible. Another option, which is more economical in the long run, is to buy a chopper, like this one.
Nutrient Balanced Rainbow Chicken Pasta Salad
Course: Gut Health6
servings20
minutes10
minutes390
kcalA perfect recipe for meal prep, potlucks, or an easy lunch that’s packed with veggies, protein, and healthy fats.
Ingredients
- Salad
8 oz. rotini pasta
2 cups cooked chicken breast, chopped or shredded
1 cup cucumber, diced
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
1 cup broccoli florets, chopped small
1 cup shredded purple cabbage
1/2 cup shredded carrots
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup feta cheese, crumbled (optional)
2 tbsp chopped fresh parsley
- Lemon Herb Dressing
1/4 cup extra virgin olive oil
3 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 tsp Italian seasoning
1 clove garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool completely. While the pasta cooks, chop all of the vegetables and chicken, if not already done.
- In a small jar or bowl, whisk together all of the dressing ingredients until well combined.
- In a large bowl, combine the cooled pasta, chicken, vegetables, parsley, and feta if using.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to come together.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
For more recipes like this one, check out this Taco Salad in a Mason Jar recipe, which is also great for meal prep or a quick lunch on the go. Check out all our recipes here.
