Ingredients
Scale
- 8 oz whole wheat or protein-enriched pasta (like chickpea or lentil pasta)
- 1 cup cooked, shredded chicken breast (or use canned tuna, tofu, or chickpeas for a plant-based option)
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or basil
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
- In a large mixing bowl, whisk together Greek yogurt, olive oil, Dijon mustard, lemon juice, minced garlic, salt, and pepper until smooth.
- Stir in the cooked chicken (or chosen protein) to the dressing.
- Add cherry tomatoes, cucumber, red onion, and feta cheese.
- Add cooked pasta and gently toss until evenly combined.
- Sprinkle with fresh parsley or basil. Serve immediately or chill for 30 minutes.
Notes
Make it your own by swapping proteins, adding greens, or trying different pastas. Stores well in fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg
Keywords: high protein pasta salad, healthy lunch, meal prep, chicken pasta salad