High-Protein Pasta Salad
A nutritious and flavorful salad packed with protein-rich pasta, lean meats, fresh vegetables, and a delicious dressing, perfect for meal prep or quick meals.
Ingredients
Main Ingredients
- 8 oz protein pasta Use whole grain or lentil pasta for added fiber.
- 1 cup cooked chicken, chopped Can substitute with tofu or chickpeas for a vegan option.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup Greek yogurt Can be substituted with plant-based yogurt.
- 2 tablespoons olive oil
- 1 tablespoon lemon juice Adjust to taste.
- Salt and pepper to taste
Instructions
Preparation
- Start by boiling water and cooking the protein pasta according to package instructions. Aim for al dente for the best texture.
- While the pasta cooks, chop the chicken, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
Dressing Preparation
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper.
Assembly
- Drain your cooked pasta and rinse it under cold water to cool. In a large mixing bowl, combine the pasta with the chicken and chopped vegetables.
- Pour the dressing over the top and mix until everything is well coated.
- Give your salad a taste and adjust seasoning if necessary, adding more lemon juice or salt according to your preference.
Chilling
- Allow your salad to sit in the fridge for at least 30 minutes to let the flavors deepen. Serve cold or at room temperature.
Notes
Balance the flavors by ensuring a mix of acidity from lemon juice and creaminess from yogurt. Experiment with fresh herbs for extra flavor.