The BEST Sauteéd Brussel Sprout Pasta Salad Bowl

This shaved brussel sprout pasta salad bowl is easily one of my top five favorite meals of all time. This is an absolute must try. It’s so flavorful, super easy to make, and full of nutritious ingredients. Seriously, prepare to be obsessed.

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A large bowl of brussel sprout pasta salad with pasta, brussels sprouts, peppers, onions, parmesan cheese and balsamic glaze.

Why you’re gonna love this one

This is the kind of meal you’ll try and then make again and again because it’s just so easy, so nutritious, and so good. This is something I make for quick lunches and dinners more times than I can count every fall and winter.

When the weather gets cooler, cold salads tend to get less appealing. So what do you do when you still want a super veggie-filled dish?

This warm sauteéd brussels sprout salad with pasta is the fall twist to your traditional salads.

First of all, it’s delicious and has all of the best flavors. The sauteéd brussels are the perfect base for chicken, parmesan cheese, and lots of yummy balsamic glaze.

And it’s packed with nutritious ingredients, like brussels sprouts. Brussel sprouts are a great source of fiber and high in vitamin K, vitamin C, and inflammation-fighting antioxidants.

Let’s get into how to make these delish bowls.

Ingredients for brussel sprout pasta salad in small bowls on a countertop: brussels sprouts, red onion, pepper, olive oil, cooked chicken, parmesan cheese, balsamic glaze, and pasta.

Ingredients

Shaved brussels sprouts: Save yourself some time and grab the pre-shaved kind. Or, you can use a mandolin (watch your fingers!) or slice them thinly on your own with a sharp knife. You can also use a food processor with a slicer attachment.

Cooked chicken breast: This is a great way to use leftover chicken. Or, if you need a quick cooking method, try my favorite air-fryer chicken breast or buy a rotisserie chicken. When I’m in a pinch, I’ll air fry some frozen chicken tenders!

Cooked pasta: One of my favorite ways to amp up the nutrition even more is to use chickpea pasta. My favorites are Barilla Chickpea Rotini or Banza Cavatappi. I love to use this brand of fun shapes of whole grain pasta too. Just cook pasta according to package instructions ahead of time.

Extra virgin olive oil: You’ll just need a little bit of olive oil to sauté the brussels in.

Balsamic glaze: If you don’t have balsamic glaze in your pantry, get on that immediately. It adds SO much flavor to just about any dish, and you can even use it in place of salad dressings. You can find it at your local grocery store or order it on Amazon. Nonne Pia’s is my favorite.

Shredded parmesan cheese: You can use any kind of cheese that you enjoy, but the combination of brussels sprouts and parmesan cheese is my absolute favorite.

Spices: You’ll need salt, black pepper and garlic powder to sauté the brussels.

Step-by-step instructions

  1. First, prepare your brussels sprout base! You can either sauté them in a large skillet or use your air fryer. To sauté, heat 1 tbsp. of oil on medium heat and add brussels to the hot pan. Season with salt, garlic powder and pepper and cook until brussels are browned and slightly softened, about 5-6 minutes. To air fry, preheat air fryer to 375. Spray with oil (or toss in oil) and season with salt, pepper and garlic powder. Air fry for about 5-6 minutes, checking every 2 minutes for doneness to prevent burning.
Brussels sprouts sauteed in a pan.
  1. Next, assemble each bowl. Add: 1-2 cups sauteéd shaved brussels sprouts, 3/4-1 cup cooked chickpea pasta, 4 oz. chicken breast, 1/4 cup shredded parmesan cheese, 1/2 cup red bell pepper, and 2 tbsp. chopped red onion. (I prefer keeping the pepper and onion raw to add texture, but you can also cook right in with the brussels in step 1!).
A large grey bowl with  pasta, peppers, onions, brussels sprouts, chicken and parmesan cheese.
  1. Drizzle with plenty of balsamic glaze and enjoy! Add more parmesan cheese if desired.
A bowl of brussels, veggies, chicken and pasta with balsamic glaze being drizzled on top.

Storage tips

To make ahead or store leftovers, the best way is to store each component in it’s own airtight container. Then when it’s ready to serve, you can simply heat up the brussels sprouts and chicken, then add the rest of the ingredients to assemble the brussels pasta dish!

Recipe variations

One of the best parts about this brussel sprout salad bowl is that you can make it so many different ways, and it’s always good. Here are some of my favorite additions and variations:

  • If you don’t have chicken breast ready to go (or don’t feel like cooking it), use air-fried chicken tenders or chopped chicken nuggets as your protein!
  • Use ground chicken or ground turkey as your protein instead.
  • Change up the cheese! Feta, gorgonzola cheese, blue cheese or goat cheese would be delicious with this combination of flavors.
  • Add a handful of shredded cabbage to your brussels sauté for even more veggies and nutrition.
  • Omit the pasta and use chickpeas, black beans, or lentils instead.
  • Instead of balsamic glaze, use your favorite salad dressing. I find that vinaigrettes work best and I love drizzling some Italian or balsamic vinaigrette.
  • Add additional veggies like chopped broccoli, chopped cauliflower, shredded kale, artichoke hearts or mushrooms. You can add them to the brussels while they’re sauteéing, or add them raw for a texture difference.
  • Nuts and seeds are also a great addition- add crunchy walnuts, pumpkin seeds, sliced almonds, or sunflower seeds.
  • Top with lemon zest or fresh lemon juice for a citrusy twist.
  • Sprinkle with red pepper flakes if you like a little bit of heat.
A close up shot of brussel sprout pasta salad with a fork.

You’ll also love:

Kale Chicken Salad with Parmesan and Lemon Vinaigrette

Arugula Pear Salad with Toasted Pecans & Feta Cheese

Easy Nourishing Chicken Cauliflower Soup

Cheesy Taco Rice Skillet (One Pot)

A large bowl of brussel sprout pasta salad with pasta, brussels sprouts, peppers, onions, parmesan cheese and balsamic glaze.

The BEST Sauteéd Brussel Sprout Pasta Salad Bowl

Sauteéd brussels sprouts topped with chicken, parmesan cheese, bell peppers and onions and drizzled with balsamic glaze
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2

Ingredients

  • 4 cups brussels sprouts shaved or shredded
  • 1.5 cups pasta cooked
  • 8 oz cooked chicken breast shredded or chopped
  • 1/2 cup parmesan cheese shredded
  • 1 cup bell pepper sliced
  • 1/2 cup red onion sliced
  • 1 tsp balsamic glaze more to taste
  • 1/2 tbsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • First, prepare your brussels sprout base! You can either sauté them or use your air fryer. To sauté, heat 1 tbsp. of oil on medium heat and add brussels to the hot pan. Season with salt, garlic powder and pepper and cook until brussels are browned and slightly softened, about 5-6 minutes. To air fry, preheat air fryer to 375. Spray with oil (or toss in oil) and season with salt, pepper and garlic powder. Air fry for about 5-6 minutes, checking every 2 minutes for doneness to prevent burning.
  • Next, assemble each bowl. Add: 1-2 cups cooked brussel sprouts, 3/4 cup cooked pasta, 4 oz. chicken breast, 1/4 cup shredded parmesan cheese, 1/2 cup red bell pepper, and 2 tbsp. chopped red onion. (I prefer keeping the pepper and onion raw to add texture, but you can also cook right in with the brussels in step 1!).
  • Drizzle with plenty of balsamic glaze and enjoy! Add more parmesan cheese if desired.

Notes

For more protein and fiber, use chickpea pasta.
Course: dinner, lunch

Nutrition

Calories: 528kcal | Carbohydrates: 53g | Protein: 57g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 113mg | Sodium: 828mg | Potassium: 1284mg | Fiber: 14g | Sugar: 10g | Vitamin A: 3884IU | Vitamin C: 248mg | Calcium: 419mg | Iron: 5mg

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5 Responses

  1. 5 stars
    This recipe is genius in its simplicity, yet it has such amazing flavors! Its so easy to put together on a weeknight, after a long day, and it’s so delicious! I always come to your site when I need quick and nutritious meals that I know will be a hit. Thanks for all the amazing recipes!

  2. 5 stars
    Love this recipe! I eat this meal pretty much on a weekly basis. Will rotate different protein options to switch it up and it is always good!

  3. 5 stars
    This is one of my favorite recipes I’ve made!!! Couldn’t recommend more! It’s not only easy but so delicious!

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?