by Mia Rigden, board-certified nutritionist, classically trained chef
If I have leftover grilled chicken and a few friends stopping by, this is 100% what I’m making. Full of protein, greens, herbs, ripe cherry tomatoes, and a zesty citrus vinaigrette, this healthy pasta salad hits the spot every time! This dish alone puts you almost a third of your way to my recommended thirty different plants per week. Save any leftovers for lunch the next day.
Ingredients
- 1 box gluten free penne, cooked and cooled
- 3 cups arugula
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, diced
- ½ medium red onion, sliced thin (use a mandolin if you can)
- 4 ounces feta cheese, crumbled
- ⅓ cup Kalamata olives, pitted and halved
- 2 grilled chicken breasts, cut into ½-inch cubes
- Dill and basil, torn
- Juice and zest of 1 lemon
- 2–3 tablespoons extra virgin olive oil
- Sea salt, black pepper
- Red pepper flakes (optional)
Instructions
- In a large serving bowl, add the cooked and cooled pasta, followed by the arugula, cherry tomatoes, cucumbers, red onion, feta, Kalamata olives, chicken and herbs.
- Zest the lemon on top of the salad then cut the lemon and squeeze the juice into the salad. Next, drizzle the olive oil on top and give it a good toss.
- Season with sea salt and black pepper to taste and give it another toss. If you like a little heat, add some red pepper flakes.
Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.
