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High Protein Pesto Pasta Salad

Protein pasta with chicken, tomatoes, mini mozzarella, basil, parmesan and a creamy high protein pesto sauce!
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings 6 servings
Author Olivia Lam

Ingredients

  • 8 oz. Uncooked Protein Pasta
  • 1 tsp Italian Seasoning
  • ¾ tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • 2 Boneless Skinless Chicken Breasts
  • ¾ cup Cottage Cheese
  • ⅓ cup Pesto
  • Zest from ½ a Lemon
  • 1 Pint Cherry Tomatoes (halved)
  • 1 cup Ciliegine (halved)
  • ⅓ cup Fresh Basil Leaves (torn into pieces)
  • ½ cup Shaved Parmesan
  • As Needed Olive oil

Instructions

  • Bring a large pot of water to a boil. Add in the protein pasta and cook according to the package directions. Once the pasta is cooked, drain and rinse under cool water. Set it aside.
  • Add the Italian seasoning, kosher salt, black pepper, onion powder, and garlic powder into a small bowl. Mix until combined. Pat the chicken breasts dry with paper towels then coat with a drizzle of olive oil. Sprinkle the spice mixture all over both of the chicken breasts until evenly coated all over.
  • Preheat the grill over medium high heat. Add the chicken breasts to the grill and cook for 4-5 minutes on each side until you get nice grill marks and the chicken is fully cooked. Set it aside to cool for at least 10 minutes then dice into bite sized pieces.
  • Add the cottage cheese into a food processor. Blend until smooth then transfer it into a bowl. Mix in the pesto and lemon zest then set aside. Add the cherry tomatoes and ciliegine into a bowl. Toss them together with 1 tablespoon of olive oil and a pinch of salt and pepper.
  • In a large bowl, add in the cooked pasta, diced chicken, cherry tomatoes, ciliegine, basil leaves, shaved parmesan, and creamy pesto sauce. Mix the ingredients together until everything is evenly distributed. Enjoy!