Description
A refreshing and protein-packed chicken pasta salad combining high-protein pasta, tender cooked chicken breast, fresh vegetables, and a creamy Greek yogurt-based dressing. Perfect for a quick, nutritious meal or a satisfying lunch with Mediterranean-inspired flavors.
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
- 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. Once cooked, drain thoroughly and set it aside to cool to room temperature, preventing it from becoming mushy in the salad.
- Prepare the Salad Base: In a large mixing bowl, combine the cooled 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. Toss gently to mix all the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the feta cheese or shredded Parmesan with plain Greek yogurt, hummus or light mayo, lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano. Stir until the mixture is smooth and creamy.
- Combine and Season: Pour the prepared dressing over the pasta and chicken mixture. Toss everything gently but thoroughly to ensure all ingredients are evenly coated. Taste and season with salt and pepper as desired for balanced flavor.
- Serve or Chill: Serve the chicken pasta salad immediately for a fresh and vibrant meal, or cover and refrigerate it for about 30 minutes to allow the flavors to meld and serve chilled for a refreshing experience.
Notes
- You can substitute feta cheese with shredded Parmesan or a cheese of your choice based on preference.
- Use chickpea or lentil pasta for added protein and fiber.
- Optional black olives add a nice briny flavor but can be omitted if preferred.
- Refrigerate leftovers in an airtight container and consume within 2 days for best freshness.
- To make it dairy-free, replace Greek yogurt and cheese with vegan alternatives.
