Description
A nutritious and protein-packed chicken pasta salad featuring high-protein pasta, diced chicken breast, fresh vegetables, and a creamy Greek yogurt-based dressing. This quick and easy recipe is perfect for a healthy lunch or light dinner, offering a flavorful and satisfying dish that can be served immediately or chilled.
Ingredients
Scale
Pasta and Protein
- 8 oz high-protein pasta (chickpea, lentil, or whole wheat)
- 2 cups cooked chicken breast, diced or shredded
Vegetables
- 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)
Dressing
- ½ cup feta cheese or shredded Parmesan
- 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 the pasta: Cook the high-protein pasta according to package instructions until al dente. Drain the pasta well and set it aside to cool to room temperature or slightly warm.
- Combine main ingredients: In a large mixing bowl, add the cooked pasta, diced or shredded cooked chicken breast, halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, and sliced black olives if using.
- Prepare the dressing: In a small bowl, whisk together the feta cheese (or shredded Parmesan), plain Greek yogurt, hummus or light mayonnaise, lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano until smooth and creamy.
- Toss salad and season: Pour the dressing over the pasta and chicken mixture and toss thoroughly to evenly coat all ingredients. Add salt and pepper to taste, mixing well to combine flavors.
- Serve: Serve the pasta salad immediately for a fresh taste or refrigerate for about 30 minutes to chill and allow the flavors to meld together before serving.
Notes
- Use high-protein pasta made from chickpeas, lentils, or whole wheat to boost nutritional value.
- For a lighter dressing, substitute hummus with light mayonnaise or use all Greek yogurt.
- The salad can be stored refrigerated for up to 2 days; stir well before serving.
- Optional black olives add a briny flavor but can be omitted if preferred.
- Feel free to customize vegetables based on seasonal availability.
