Looking for a lunch that’s ready to go, stays fresh, and tastes just as good the next day? This chicken pasta work lunch is the ultimate meal prep solution. Packed with 30g of protein per serving and loaded with vibrant veggies, it’s a balanced, satisfying, and delicious way to fuel your workday.
When the weather gets warm I love to make cold pasta salads like this one! It’s high-protein, great fro meal prep and delicious.
The creamy garlic and mustard yoghurt dressing ties everything together, creating a dish that’s both indulgent and wholesome. And because it holds up perfectly in the fridge, there’s no need to worry about soggy pasta or wilted veggies—it’s as good as fresh when you’re ready to dig in.
With over 400 calories per portion, this is the perfect combination of flavour, nutrition, and convenience. Meal prepping just got a whole lot tastier!
Step-By-Step Instructions
Step 1 – To a large bowl add the cooked pasta. Step 2 – Add the rest of the ingredients: vegetable, chicken, cheese and bacon. Step 3 – Add the yoghurt sauce. Step 4 – Mix until everything is well coated. Step 5 – Transfer/divide into Tupperware containers.
Why This Recipe Is Great for Meal Prep
This chicken pasta meal prep is perfect for busy weeks because it’s easy to make in one go and stays fresh in the fridge for days. With chicken, bacon, and cheddar, it packs over 30g of protein per serving, while the crunchy veg and creamy yoghurt-mustard dressing keep it satisfying without going soggy. I love how the flavours get even better after sitting overnight—it’s the kind of meal I like to have in the fridge, ready for when I want something healthy and balanced that still feels indulgent.
Tips
- If you are short on time like me use store-bought pre-cooked chicken. My go-to is chard-grill chicken breast slices.
- When meal prepping, it’s best to cook the pasta al dente so it doesn’t become too soft after storing. It holds up better and keeps its texture!
- To keep everything fresh, store the dressing separately in a small container and mix it with the salad when you’re ready to eat. This helps the veggies stay crisp.
- You can double or triple the recipe for the week ahead. It will save you even more time, and it tastes just as good the next day!
Swaps
Chicken: Swap for turkey breast or grilled tofu for a lighter or vegetarian option.
Pasta: Opt for gluten-free pasta if you prefer a gluten-free option.
Yoghurt: If you’re dairy-free, swap for coconut yoghurt or almond-based yoghurt.
Cheese: Swap for a vegan cheese (if you’re dairy-free) or a parmesan for a sharper flavour.
Vegetables: If you want to mix it up, try adding peas, sweetcorn, or courgettes. These veggies will still hold up well in the fridge and add different textures.
Storage
Use airtight containers to keep the pasta fresh for longer. Glass containers are great because they don’t stain or absorb smells. Store the meal in the fridge for up to 2-3 days. The chicken and veggies will stay fresh, and the pasta won’t get soggy as long as the dressing is added just before eating.
More Meal Prep Ideas
Chicken Pasta Salad
Ingredients
- 200 g pasta
- 220 g chicken, steamed cooked chicken breast fillet
- 3 rashes of bacon
- 50 g cheddar
- 1 celery
- 1 carrot
- 1 pepper
- 1 spring onion
Dressing
- 200 g yoghurt
- 2 tbsp mayo 40g
- 1 tsp garlic powder
- ½ tsp salt
- pepper
- 1 tsp mustard
Instructions
- Prepare all the ingredients: chop all the vegetables in small cubes.
- Slice the chicken and chop the bacon into small piece.
- Prepare the dressing by mixing into a bowl all the dressing ingredients
- Add all the chopped ingredients and the dressing into a large bowl and mix
- Divide into 4 portions for a great work lunch meal prep.