This lightened up version of pasta salad is everything you need in your life this summer. Packed with veggies, protein and cheese (duh) this will become one of your most requested recipes this summer.
We are one week out until it is officially pool season! I always look forward to Memorial Day weekend because, for me, it is the unofficial kickoff of summer. Bring on weekends at the pool, afternoons full of rosé on the porch, and BBQs with family and friends.
There are a couple of dishes that scream summertime to me, and pasta salad happens to be at the top of that list. So when my friend Callie brought me the challenge of creating a healthier version, obviously, I was thrilled to accept! Luckily for me, she had in mind exactly what she wanted, so all I had to do was whip it together and bring her creation to life.
Guys, she was definitely onto something because this pasta salad is EVERYTHING and more! It’s light, fresh, and pretty much screams summertime but also has a bit of an indulgent factor to it. Filled with tomatoes, chicken, fresh basil and feta, it is straight up ADDICTING.
Callie and I both have both been following an eating plan from our friend Macy, and I am so happy that we now have a pasta salad that works with her plan!
Bring a big bowl of this to the pool or on the boat for an easy lunch on the go, or omit the chicken and serve this as the perfect side dish at your Memorial Day BBQ. Super versatile, this pasta salad recipe is sure to become one of your staple recipes this summer.
- 2 cups whole wheat fusilli pasta, cooked
- 4 cups grape tomatoes, halved
- 2 cups prepared chicken breast, diced ; 2 boneless skinless chicken breasts
- 1 cup crumbled feta
- ⅓ cup basil, chiffonade or chopped
- ⅓ cup balsamic vinaigrette
- Salt and pepper to taste
- Place all ingredients in a large bowl and gently mix until evenly combined.