Description
A wholesome pasta salad with tender chicken, fresh vegetables, and a creamy yogurt dressing, ideal for a nutritious meal or light lunch.
Ingredients
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8 oz protein-enriched pasta (chickpea, lentil, or whole wheat)
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2 cups cooked, diced chicken breast
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1 cup halved cherry tomatoes
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1/2 cup diced cucumber
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1/2 cup diced bell peppers
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1/4 cup thinly sliced red onion
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1/4 cup sliced black olives (optional)
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1/2 cup crumbled feta cheese or shredded Parmesan
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1/2 cup plain Greek yogurt
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2 tbsp hummus or light mayonnaise
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1 tbsp lemon juice
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1 tbsp olive oil
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1 tsp Dijon mustard
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1/2 tsp garlic powder
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1/2 tsp dried oregano
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Salt and pepper, to taste
Instructions
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Cook the protein-enriched pasta as per package directions. Drain and let cool.
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In a large mixing bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
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In a small bowl, whisk together the feta cheese, Greek yogurt, hummus or mayonnaise, lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano to make the dressing.
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Pour the dressing over the pasta mixture and toss gently to coat. Adjust seasoning with salt and pepper.
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Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold salad.
Notes
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For a vegan alternative, replace chicken with chickpeas or tofu and use plant-based yogurt and cheese.
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Store in the refrigerator for up to 2 days for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Serving Size: 4