Description
A protein-packed, flavorful chicken pasta salad featuring high-protein pasta, fresh vegetables, and a creamy Mediterranean-inspired Greek yogurt and feta dressing. Perfect for a quick, healthy lunch or light dinner.
Ingredients
Scale
Main Ingredients
- 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)
- ½ cup feta cheese or shredded Parmesan
Dressing Ingredients
- ½ cup plain Greek yogurt
- 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 pasta: Cook the high-protein pasta according to package instructions. Drain well and set aside to cool, ensuring it doesn’t become mushy.
- Combine salad ingredients: In a large bowl, add the cooled pasta, cooked chicken breast, halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, and sliced black olives if using. Toss gently to mix evenly.
- Prepare dressing: In a small bowl, whisk together feta cheese, plain Greek yogurt, hummus or light mayo, lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano until smooth and creamy.
- Toss salad with dressing: Pour the dressing over the pasta and chicken mixture. Toss thoroughly to ensure everything is coated well. Taste and add salt and pepper as needed.
- Serve or chill: Serve the salad immediately at room temperature or refrigerate for 30 minutes to serve a refreshing chilled salad.
Notes
- Use chickpea or lentil pasta for added protein and fiber.
- Leftover cooked chicken works perfectly to save time.
- Feta cheese adds tanginess; Parmesan can be used for a milder flavor.
- The salad keeps well refrigerated for up to 2 days.
- For a vegan version, substitute chicken with chickpeas and use vegan yogurt and cheese alternatives.
