Description
A filling and refreshing cold pasta salad packed with protein from grilled chicken and Greek yogurt, perfect for meal prep or quick lunches.
Ingredients
Scale
- Short pasta (e.g., rotini, penne, or bowties)
- 2 chicken breasts, grilled and sliced
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 1 cup chopped crunchy veggies (e.g., cucumber, bell pepper, red onion, celery, or cherry tomatoes)
- Optional: 1 cup chickpeas or edamame, or diced mozzarella
Instructions
- Cook the pasta: Boil pasta in salted water until just tender. Drain and rinse with cool water.
- Grill the chicken: Season and grill until cooked through, then let it rest before slicing.
- Mix the dressing: Combine Greek yogurt, olive oil, lemon juice, Dijon, garlic, salt, and pepper in a bowl. Add Parmesan and adjust to taste.
- Combine everything: Add pasta, chicken, and veggies to the dressing and toss to coat.
- Chill: Cover and refrigerate for at least 30 minutes before serving.
Notes
This pasta salad can be made ahead and stored in the fridge for up to 4 days. Save some dressing to freshen it up when serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg