It’s time for the last part of my high protein summer pasta series – and I’ll miss this series, but I have good news: I’ll definitely bring it back one day! Also, this gives me time and space for something else in July – so stay tuned!
Choosing what to share for the last part of this pasta series wasn’t easy. After all, it’s the grand finale, and the recipe should be worthy of that! Mostly, though, I still have so many delicious recipes and ideas I want to share with you (and one day will, I promise!) – tagliatelle with summery tomato sauce and steak for special days, a simple yet delicious caprese pasta salad the whole family will love, a pasta salad with a pesto dressing, dried tomatoes, and mozzarella… the list goes on.
As you can see, one series just wasn’t enough!
But let’s focus on today’s recipe – which in the end wasn’t such a hard choice after all, because it’s just that good!
I’m talking about a spicy pasta salad that features flavorful, tender chicken bites for protein; fresh, summery tomatoes that add a slight sweetness; red bell peppers for the right amount of crunch; and ripe, creamy avocado that brings in healthy fats. It’s tossed with a zesty, slightly sweet, and spicy dressing that is packed with flavor but stays light – perfect for summer!
You could also add some kidney or black beans and corn to boost fiber and bring even more flavor, color, and texture. That was actually my plan when experimenting with this recipe – but I forgot to add them and didn’t even notice because it was so satisfying as it was. But you definitely can’t go wrong with the soft texture and mild flavor of beans and those little sweet bites of corn. So feel free to add them!
For this version, though, I kept it simple – because I wanted something not just tasty, but also light and easy. In other words: the ultimate spicy summer pasta salad.
Another thing I love about this salad? It’s perfect for meal prep – it keeps well in the fridge for up to 2–3 days, making it great for parties or picnics. It’s also easy to adapt for a BBQ: just leave out the chicken and serve it alongside marinated grilled chicken, spicy sausages, or even grilled fish. And if you want to make it vegan? Just use tofu instead of chicken!
But even without a BBQ, this pasta salad gives you that instant summer vacation feeling, and it truly shines on its own!
I really hope you give this meal a try. I, for one, know I’ll be making it on repeat all summer long!
Ingredients:
For the chicken and marinade:
- 400 g chicken breast fillet
- 1 tablespoon olive oil
- 2 tbsp white wine vinegar
- 2 tbsp freshly pressed lemon juice
- 2 tbsp paprika powder
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1-2 tsp garlic powder
- 1/2-1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
For the pasta salad:
- 240 g pasta (such as fusilli, farfalle, or macaroni)
- 2 red bell peppers
- 500 g colorful cherry or plum tomatoes
- 1 big red onion or 2 small ones
- 2 ripe avocados
For the dressing:
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp white vine vinegar
- 1 tbsp maple syrup
- 1 tsp paprika powder
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- Optional: hot sauce (to taste)
Recipe:
I. Marinate the chicken
- Start by cutting the chicken breast into bite-sized pieces. Set them aside while making the marinade.
- In a small bowl, mix all the spices for the marinade – 2 tablespoons paprika powder, 1 tablespoon cumin, 1 tablespoon dried oregano, 1-2 teaspoons garlic powder, 1/2-1 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Mix the two tablespoons of white wine vinegar and fresh lemon juice in another, larger bowl and whisk in the spice mix until well combined.
- Thoroughly marinate the bite-sized chicken pieces until everything is evenly coated. Cover the bowl with a plate or foil.
- Let the chicken marinate while preparing the remaining ingredients – the pieces are small, so these roughly 20 minutes should be enough. But if you like it to taste even more intense, you can marinate it for up to 2-3 hours in the fridge – but take it out during the last 20 minutes so it can come to room temperature.
II. Cook the pasta
- Cook the pasta until al dente according to package instructions.
- Drain and rinse with cold water to prevent sticking and cool it down. Set aside.
III. Prepare the fresh ingredients
- While cooking the pasta and marinating the chicken, wash the bell peppers and tomatoes.
- Halve the tomatoes and cut the bell peppers into bite-sized strips.
- Peel the onions and dice them finely. If you want to mellow their sharpness, place them in a sieve and pour hot water over them for about 30 seconds — a trick I learned from my grandma.
- Halve the avocados. Remove the pits and peel, then cut the avocados into bite-sized pieces.
IV. Cook the chicken
- Preheat a large non-stick pan over medium-high heat. Add about 1 tablespoon of olive oil to the hot pan – or just enough to coat it.
- Fry the chicken pieces for 3-4 minutes per side, only stirring occasionally, until they’re cooked through but still juicy and tender inside. They should reach an internal temperature of 75°C (165°F).
- Once ready, remove from the pan and set aside to cool.
V. Make the dressing and toss the salad
- Whisk all the dressing ingredients in a bowl until smooth.
- Toss everything gently to avoid mashing the avocado and enjoy!
Notes:
- Want to save time? Prepare the chicken in advance or use BBQ leftovers instead.
- Want to bump up the fiber? Add 50 g of canned, drained kidney beans or black beans per serving (or 200 g in total). You could also add 20-30 g canned corn per serving for extra flavor (or 80-120 g in total).
- Make it vegan! Simply wwap the chicken for firm tofu, cut into bite-sized pieces. You can fall the rest of the recipe as is.
Approximate nutritional values per serving:
- Calories: 580 kcal
- Protein: 33 g
- Fat: 22 g
- Carbs: 68 g
- Sugar: 14 g
- Fiber: 10 g
- Salt: 1 g
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