Pasta salad!

Use chicken that wasn't fried. Use a lower cal sauce or salad dressing and use less of it. Load up on low cal veggies. Substitute shrimp or canned tuna or beans for the chicken. I'd bet more of the calories came from the other stuff, not the pasta

ETA: I kind of misread your post, so I wanted to add- I find it better to play with the amount of dressing rather than using low cal. I'll put a little on the salad when I make it, then a little more before I throw a serving in my bag to bring for lunch.

I like Barilla Protein Plus pasta, but it can be hard to find. I'll use frozen bagged mixed veggies, or fresh chopped peppers with cherry tomatoes. I usually use bottled vinaigrette or ranch dressing, but a half portion per serving.

This is my recipe for a pasta salad I made for work lunches this week:

2 cup cooked, Gemelli Pasta
• 0.75 large (3.5"x3"diam= 186g), Pepper - Orange
• 0.50 cup, Medium Zucchini (Zoodles)
• 0.50 cup, Peas - Green, raw
• 0.50 cup chopped, Celery, raw
• 0.33 cucumber ((8 1/4", 300g), Raw
• 0.25 cup, chopped or diced, Broccoli, raw
• 1 -2.5" tomato small, Tomato on the Vine
Sauce: (blitz in blender, if too thick, add cashew milk or water)
• 50 grams, Avocado (Medium)
• 1 pinch, Pink Himalayan Sea Salt
• 1 tsp, ground, Black pepper
• 0.50 tsp, Dried Basil
• 0.25 tsp, Smoked Paprika
• 5 tbsp(s), Unsweetened Cashew Milk

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 206
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 32 mg 1 %
Potassium 332 mg 9 %
Total Carbohydrate 39 g 13 %
Dietary Fiber 4 g 18 %
Sugars 5 g
Protein 8 g 16 %
Vitamin A 10 %
Vitamin C 137 %
Calcium 9 %
Iron 14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.