Description
A delicious and nutritious pasta salad, packed with protein from lean chicken, high-protein pasta, and a creamy yogurt dressing. This refreshing salad is perfect for a healthy meal or a light lunch.
Ingredients
Scale
Base:
- 8 oz high-protein pasta (chickpea, lentil, or whole wheat)
- 2 cups cooked chicken breast, diced or shredded
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ½ cup bell peppers, diced
- ¼ cup red onion, thinly sliced
- ¼ cup black olives, sliced (optional)
Protein Boosters:
- ½ cup feta cheese or shredded Parmesan
- ½ cup plain Greek yogurt (for dressing)
- 2 tbsp hummus or light mayo
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper, to taste
Instructions
- Cook the high-protein pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, combine the cooked pasta, chicken breast, cherry tomatoes, cucumber, bell peppers, red onion, and olives.
- In a separate small bowl, whisk together the feta cheese, Greek yogurt, hummus (or light mayo), lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano to create the dressing.
- Pour the dressing over the pasta mixture and toss to combine. Season with salt and pepper to taste.
- Serve immediately or refrigerate for 30 minutes before serving for a chilled salad.
Notes
- For a vegan version, swap the chicken with chickpeas or tofu, and use vegan yogurt and cheese.
- The salad can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Cooking
- Cuisine: Mediterranean, American