This isn’t your average pasta salad. It’s a fresh, flavor-packed bowl that strikes the perfect balance between satisfying and nourishing. With 22 grams of protein per serving from lean chicken and fiber-rich cannellini beans, it’s built to keep you full and energized—no mid-afternoon crash in sight. The carbs are steady and supportive (thanks to pasta and beans), while heart-healthy fats from olive oil and olives bring richness without feeling heavy.
It’s also the kind of recipe that works as hard as you do. Minimal prep, simple ingredients, and no complicated steps—just cook, whisk, toss, and you’re done. Bright lemon, briny olives, tender artichokes, and fresh herbs bring everything to life, making it feel more like something you’d order at a café than something you threw together at home. Perfect for meal prep, picnics, or an easy weeknight dinner that tastes even better the next day.
Chicken & Artichoke Pasta Salad
Diabetic-Friendly | Makes 8 servings.
Ingredients
8 ounces (226 grams) fusilli pasta, or any pasta shape
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ cup (112 grams) extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
4 servings Baked Chicken Breast, cut into bite-sized pieces
1 (15.5-ounce/439-gram) can low-sodium cannellini beans, drained and rinsed
1 (12-ounce/340-gram) jar artichoke hearts, drained
6 ounces (170 grams) green pitted olives, like Castelvetrano olives, roughly chopped
1 cup (20 grams) baby arugula
1 cup (25 grams) fresh mint leaves, chopped
2-3 chives, thinly sliced
⅓ cup (33 grams) grated Parmesan cheese
Instructions
- In a large pot of boiling water, cook noodles until al dente or desired consistency, about 8 to 12 minutes. Drain pasta and rinse with cool water, then set aside.
- In a large bowl, whisk together lemon juice and Dijon mustard, then slowly whisk in olive oil, stirring constantly, until smooth. Season with salt and pepper.
- Add chicken, pasta, beans, artichokes and olives to bowl and gently toss to combine. Then gently stir in arugula, mint and chives. Top with Parmesan before serving.
Per serving: 478 calories | 22 grams protein | 33 grams carbs | 28 grams fat
