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Creamy High Protein Pasta Salad

Creamy High Protein Pasta Salad - recipe card
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This vibrant pasta salad packs a protein punch with chickpea pasta, tender chicken breast, and a tangy Greek yogurt dressing. Crisp vegetables and salty feta add texture and flavor, making it a satisfying main course or a hearty side.

Ingredients

Scale
  • 8 oz dry chickpea pasta (such as Banza)
  • 2 1/4 cups cooked chicken breast, cut into 1/2-inch cubes (about 12 oz)
  • 1 cup full-fat Greek yogurt
  • 1/2 cup crumbled feta cheese (2 oz)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, seeded and diced into 1/4-inch pieces
  • 1/2 cup red onion, finely diced
  • 1/2 cup yellow bell pepper, diced into 1/4-inch pieces
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the chickpea pasta and cook according to package directions until al dente, typically 7-9 minutes. Avoid overcooking to maintain a firm texture for the salad. Drain in a colander and rinse under cold running water to stop the cooking process and cool the pasta quickly. Shake off excess water and set aside.
  2. While the pasta cools, prepare the dressing. In a medium bowl, combine the full-fat Greek yogurt, lemon juice, Dijon mustard, minced garlic, olive oil, 1/2 teaspoon kosher salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed; the dressing should be tangy and well-seasoned as it will coat the pasta and vegetables.
  3. In a large mixing bowl, add the cooled pasta, cubed cooked chicken, halved cherry tomatoes, diced cucumber, diced red onion, and diced yellow bell pepper. Toss gently to distribute the ingredients evenly.
  4. Pour the yogurt dressing over the salad and stir until everything is thoroughly coated. Add the crumbled feta cheese and fold in gently to avoid breaking the feta into tiny pieces.
  5. Transfer the salad to a serving dish or an airtight container. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be served immediately, but chilling improves the texture and taste.
  6. Before serving, give the salad a final stir and adjust seasoning with a pinch of salt and pepper if desired. Garnish with fresh herbs like parsley or dill if you have them. Serve cold.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the yogurt dressing will separate upon thawing and the vegetables will become watery. To keep the salad fresh, consider adding the feta and dressing just before serving if meal-prepping for more than 2 days. Bring to room temperature for 10 minutes before eating if too cold. For a vegetarian version, omit the chicken and add 1 can (15 oz) drained and rinsed chickpeas for an extra 12g protein per serving.

Nutrition

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Find it online: https://thehighproteinrecipes.com/creamy-high-protein-pasta-salad/