healthy pasta salad

Healthy Creamy Pasta Salad with tomatoes, herbs, peas, and a lemony, creamy dressing. My go-to vegetarian pasta salad takes 30 minutes to make and is perfect for entertaining. 

Healthy Creamy Pasta Salad

lb. curly-shaped pasta ((such as fusilli

lb. cherry tomatoes, halved

green peas

red onion

celery

black olives

Tbsp. finely chopped fresh chives

Tbsp. chopped fresh dill

mayonnaise ((sub sour cream

olive oil

lemon zest, lemon juice

kosher salt

black pepper

garlic powder ((optional))

Cook pasta in a large pot of salted water until al dente. Drain and rinse under cold water. Transfer to a large bowl.

While the pasta cooks, prepare the dressing by combining mayonnaise, olive oil, lemon zest and juice, salt, pepper, and garlic powder in a small bowl. Stir with a whisk until smooth.

To the bowl with pasta, add remaining pasta salad ingredients: tomatoes, green peas, red onion, celery, olives, chives, and dill. Pour dressing overtop and toss to combine. Serve immediately or cover and refrigerate until later use.

Shrimp Pasta Salad comes together in minutes and is a crowd pleaser! Made with healthy ingredients, veggies and bright lemon dressing. Perfect for potlucks.

Shrimp Pasta Salad

salad shrimp (thawed and patted dry,

celery (about 2 stalks)

red bell pepper

peas (thawed)

green onions (finely chopped (about 1/4 cup))

dill

Greek yogurt

lemon juice (from about 1/2 lemon)

honey

white vinegar

Dijon mustard

salt

black pepper (plus additional to taste)

cayenne pepper

Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.

In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.

In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.

If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.

This easy Greek Orzo Pasta Salad is ready to be your go-to Summer dish for barbecues, potlucks, work lunches or meals at home.

Greek Orzo Pasta Salad

oz dry whole wheat orzo

grape tomatoes

cucumbers

Kalamata olives (sliced)

oz crumbled Feta cheese

white wine vinegar

garlic powder

onion powder

basil

oregano

mustard

Cook the orzo in salted water according to package directions and drain. Run the pasta under cold water to cool and then place it in a container in the refrigerator for at least an hour until chilled.

When the orzo is cool, place it in a mixing or serving bowl and add the tomatoes, cucumbers, olives and Feta and stir together until well combined.

In a separate bowl, combine the olive oil, vinegar, garlic powder, onion powder, basil, oregano, salt, pepper and mustard and stir together to make a dressing until thoroughly mixed. Pour the dressing over the orzo salad and toss together until pasta salad is well coated with dressing.

This vegetarian chickpea pasta salad is loaded with grape tomatoes, cucumbers, feta, and fresh basil and dressed with a garlicky lemon vinaigrette. It&#x27;s the perfect picnic, cookout, or meal prep pasta salad!

Mediterranean Chickpea Pasta Salad

chickpea pasta (I used rotini)

cucumber (seeds removed)

red onion slices (a small red onion)

feta cheese

basil,

lemon,

tbsp white wine vinegar

extra virgin olive oil

garlic cloves

¼ tsp black pepper

tsp raw sugar

Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.

Meanwhile, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl.

Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.

This veggie filled healthy pasta salad with zesty garlic-lemon dressing is the best! Chickpeas are added for extra protein, and because they are just so good! This salad will feed a crowd and can be made in advance.

QUICK N' HEALTHY VEGGIE PASTA SALAD

bowtie pasta (or your favorite small pasta)

cucumber, diced

red bell pepper,

orange bell pepper,

yellow bell pepper,

cherry tomatoes, sliced

(15 oz.) chickpeas (garbanzo beans), drained and rinsed

garlic cloves, minced

dijon mustard

mineral salt & fresh cracked pepper,

Pasta: Cook the pasta according to package directions.

Dressing

In a small bowl, whisk together garlic, lemon juice, dijon, oil, salt, and pepper. Set aside.

Assemble salad

Once veggies are prepped, using either a large mixing or serving bowl, or pot the pasta was cooked in, combine the pasta, veggies and dressing, toss well to coat.

Chill

Place in the refrigerator to chill for a few hours or enjoy as is.

Serve: Spoon into individual bowls and top with a squeeze of lemon and/or a light dusting of Almond Parmesan. Enjoy the simples!

Store: Leftovers can be stored in an airtight container in the fridge for up to 5 &#8211; 6 days. This is a great salad for a pot-luck or family/work gathering. Can be made 1 – 2 days in advance.

I love this! I would recommend, however, using more olive oil and less garlic and lemon in your sauce. It's a little much, but it's still very good!

Made it and loved it! Simple, delicious, and healthy. Much appreciation!

Yummy! The whole post was beautiful with the pictures and all. Thank you!

Creamy Mexican pasta salad with corn, black beans, avocado, and a Southwestern yogurt dressing. Easy, healthy, and always a favorite!

Mexican Pasta Salad

whole wheat pasta (bow tie, elbow, or similar)

corn

cherry tomatoes

large avocados (peeled, pitted, and diced)

green onions (thinly sliced)

jalapeno

cilantro

limes (plus 2 tablespoons freshly squeezed lime juice)

Tabasco (or similar hot sauce)

chili powder

smoked paprika

Cook

Cook the pasta to al dente according to package instructions. Rinse with cool water, drain, and place in a large serving bowl. Add the corn, black beans, cherry tomatoes, avocados, green onions, jalapeno, and cilantro.

Stir

To make the dressing, in a small bowl or large measuring cup, stir together the Greek yogurt, olive oil, lime zest and juice, hot sauce, salt, chili powder, and smoked paprika. Taste and add additional salt or spices as desired. Pour over the pasta mixture. Toss to coat, then sprinkle the feta over the top. If time allows, chill for 2 hours prior to serving or enjoy immediately.

This kale chicken pasta salad is made with a tangy balsamic vinaigrette, sunflower seeds, and dried cranberries. A healthy meal that works great for meal prep, or an easy weeknight dinner!

Kale Chicken Pasta Salad

penne (uncooked; 4.6 oz; see note 1)

chicken breast (roughtly 2 large chicken breasts; see note 2)

balsamic vinegar

salt & pepper

kale (see note 3)

cranberries

feta

sunflower seeds (see note 4)

Pasta

Cook Pasta - Cook the pasta according to package directions, then set aside to cool.

Chicken

Cook Chicken Breast - Heat oven to 450°F. Toss chicken breasts in olive oil and balsamic vinegar. Season with salt &amp; pepper. Bake chicken breasts according to their size: 5 oz (12-15 min), 7 oz (15-20 min), 10 oz (20-25 min), or until the internal temperature reaches 165°F.

Kale

Prepare Kale - Use a paring knife to separate the kale leaves from the stem. Tear into bite-sized pieces, then wash in cold water. Spin until dry.

Vinaigrette

Vinaigrette - Shake together all vinaigrette ingredients in a small jar or salad dressing shaker.

Layer

Layer- Divide between four 1 pint or larger jars in the following order:vinaigrette (bottom)chickenpastakalesunflower seeds, feta cheese &amp; dried cranberries (top)Seal and refrigerate for up to 4 days.

Serve- To serve, shake everything out into a bowl and toss up until coated in the vinaigrette.

https://www.youtube.com/watch?v=kCtdmynWjEo

This Kale Chicken Pasta Salad will convert a kale hater into a kale lover! It's perfect for meal prep, a picnic or dinner! With a delicious balsamic vinaigrette, dried cranberries, crunchy sunflower seeds and salty feta, it's packed full of flavor.

This is one of my favorite ways to eat kale! Kale can sometimes be bitter, so I'm sharing my tricks to get the bitterness out of kale, and to keep it fresh for meal prep.

You can eat this salad fresh, or store it in mason jars for meal prep. I hope you guys love this salad as much as I do!

Read the full blog post and get a printable recipe at https://sweetpeasandsaffron.com/chicken-pasta-salad/

EQUIPMENT
______________
• Salad spinner- similar to this https://amzn.to/2LBMYd4
•  1 pint mason jars- similar to this https://amzn.to/2Q44epT
•  Knife- https://amzn.to/2Q1Z6T9

INGREDIENTS
----------------------
• 2 cups uncooked pasta (4.6 oz)
• 1 lb boneless skinless chicken breast
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• salt & pepper
• 4 cups kale or spinach
• ¼ cup dried cranberries
• ¼ cup crumbled feta
• ¼ cup sunflower seeds

Balsamic Dressing
-----------------------------
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• ½ teaspoon dijon mustard

INSTRUCTIONS
-------------------------

00:52 - Heat oven to 450°F.

00:58 - Toss chicken breasts in olive oil and balsamic vinegar. Season with salt & pepper. 

01:17 - Bake chicken breasts according to their size: 5 oz (12-15 min), 7 oz (15-20 min), 10 oz (20-25 min), or until the internal temperature reaches 165°F.

01:24 - Cook pasta (I’m using penne) according to package directions, set aside to cool.

01:35 - Shake together all vinaigrette ingredients.

01:52 - Chop, wash and dry kale.

02:39 - Toss everything together and enjoy!


Jar Salads
-----------------
1. Place the ingredients into the four 1-pint jars in the following order: balsamic dressing, chicken (cooled completely), pasta, kale, cranberries/feta/sunflower seeds.
2. To serve jar salads, shake out into a clean bowl and toss up in the vinaigrette.

Storage
------------
1. Stored in jars or separately (not tossed in vinaigrette), this salad can keep for up to 4 days in the fridge.

As always, please ask any questions about the recipe below and I'm happy to answer!

If you make this recipe, I'd love if you shared it on social media with the hashtag #sweetpeasandsaffron

The BEST Kale Chicken Pasta Salad | Meal Prep, Cold Lunch

This classic Vegan Pasta Salad is versatile, colorful, and perfect for parties. With fresh veggies, chickpeas, olives, and zesty Italian dressing, it&#039;s a classic for a reason! For a light and healthy version try it with our Oil-Free Aquafaba Italian Dressing.

Vegan Pasta Salad (Oil-Free Option)

Italian vinaigrette (tap this link to get the oil-free recipe and make a double batch)

dry pasta

red onion, diced

zucchini,

English cucumber, thinly sliced (Or sub peeled regular cucumber.)

cherry or grape tomatoes, halved

(14 artichoke hearts,

(15 oz) can cooked chickpeas, rinsed and drained

parsley

Vegan Parm or Feta (See Notes for options.)

salt and pepper,

Prep

First, make the dressing. The oil-free version is VERY light, so you&#39;ll probably use the entire double batch (about ¾ cup). If using an oil-based dressing you may need less.

Marinate

Place the diced onion in a small bowl and toss with 2 tablespoons of white wine vinegar. Set aside.

Boil

Bring a large pot of salted water to a boil, and cook the pasta according to package directions. Since the pasta will be chilled immediately after cooking you want it to be fully cooked and tender, not just al dente.

Chop

While the pasta cooks finish washing and chopping the vegetables and additions. When the pasta is done, drain in a colander and rinse under cold running water until cool. Toss and shake the colander occasionally to prevent sticking.

Combine

Return the pasta to the pot, and add the chopped vegetables and about ⅔ cup dressing. Toss to distribute the dressing, then taste for seasoning, adding more dressing, salt and/or pepper, if desired. Refrigerate for at least 1 hour before serving.

Garnish

Add cheese (use as much as you like), and garnish with more herbs if desired. Serve cool.

Healthy chicken pasta salad with Italian dressing is the best for potlucks and meal prep! Juicy chicken, veggies, and whole grains make it satisfying.

Chicken Pasta Salad

chicken (about 3 medium breasts)

asparagus beans

kosher salt (plus additional

whole wheat bowtie pasta (or similar short, tubular pasta)

red onion (about ½ small)

red wine vinegar (divided)

red bell pepper (chopped)

artichoke hearts

cherry tomatoes (halved)

mozzarella pearls (about 1 cup)

garlic (minced (about 2 teaspoons))

red pepper flakes

basil (or 3 tablespoons chopped parsley)

Shred

If necessary, cook and cube or shred the chicken. See How to Cook Shredded Chicken, Crockpot Shredded Chicken, Instant Pot Chicken, Baked Chicken Breast, Grilled Chicken Breast, or Air Fryer Chicken Breast for easy cooking methods.

Prepare an ice bath and set it near the stove. Bring a large pot of salted water to a boil, then add the asparagus. Cook until the asparagus is crisp-tender and bright green, about 2 to 3 minutes (green beans may need a minute longer). With a slotted spoon, transfer the asparagus to the ice bath to stop its cooking (do not drain the boiling liquid). Let the asparagus cool for 2 to 3 minutes, then with the slotted spoon, transfer it to towels and pat dry.

Rinse

Return the water to a boil and add the pasta. Cook until al dente according to package instructions. Drain into a colander, then rinse with cool water to stop the cooking. Shake the colander several times, then set the colander on towels or a plate and allow the water to continue to drain. You can also set it in the sink to drain (just don&#39;t forget about it and accidentally add soap).

In a VERY large bowl, place the onion. Add the 2 tablespoons of the vinegar. Add the asparagus, bell pepper, artichokes, tomatoes, mozzarella pearls, and chicken (no need to stir again just yet).

Whisk

In a small bowl or liquid measuring cup with a spout, briskly whisk together the oil, mustard, garlic, oregano, black pepper, red pepper flakes, 3/4 teaspoon salt, and the remaining 2 tablespoons vinegar until the ingredients all come together into a smooth dressing.

Shake

Shake the pasta in the colander once more to remove any last water, then add it to the bowl with the vegetable mixture.

Pour

Pour in about 2/3 of the dressing, then stir to coat.

Taste

Taste, add additional dressing, and season with additional salt, pepper, or red pepper flakes as desired. Serve immediately, or refrigerate until ready to serve.

This works well anytime of the year, but the flavors are particularly great in summer

Top 12 healthy pasta salad recipes from across the web

The most viewed healthy pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Creamy Pasta Salad

Shrimp Pasta Salad

Greek Orzo Pasta Salad

Mediterranean Chickpea Pasta Salad

QUICK N' HEALTHY VEGGIE PASTA SALAD

Mexican Pasta Salad

Kale Chicken Pasta Salad

Vegan Pasta Salad (Oil-Free Option)

Chicken Pasta Salad

Healthy Pasta Salad with Chicken

Healthy Chicken Pasta Salad

Vegan Pasta Salad

Top 12 healthy pasta salad recipes from across the web

The most viewed healthy pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Creamy Pasta Salad

Shrimp Pasta Salad

Greek Orzo Pasta Salad

Mediterranean Chickpea Pasta Salad

QUICK N' HEALTHY VEGGIE PASTA SALAD

Mexican Pasta Salad

Kale Chicken Pasta Salad

Vegan Pasta Salad (Oil-Free Option)

Chicken Pasta Salad

Healthy Pasta Salad with Chicken

Healthy Chicken Pasta Salad

Vegan Pasta Salad

The most viewed healthy pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine