Description
A wholesome and refreshing chicken pasta salad with a zesty Greek yogurt dressing, packed with fresh vegetables and tender chicken. A healthy and satisfying meal perfect for any occasion.
Ingredients
1 pound penne pasta
1.5 cups cooked and cooled chicken breast, diced
1 cup cherry tomatoes, halved
1 cup corn kernels
1 cup bell peppers, diced
1 cup cucumbers, finely chopped
0.5 cup red onions, finely chopped
2 cups baby spinach or mixed greens
1 cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and pepper to taste
Optional: 0.5 cup crumbled feta cheese
Instructions
Cook the pasta according to package instructions, drain, and let it cool.
In a large bowl, combine cooked chicken, cherry tomatoes, corn, bell peppers, cucumbers, red onions, and baby spinach.
In a separate small bowl, whisk the Greek yogurt, olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth.
Pour the dressing over the pasta and vegetables, mixing until well combined.
Taste and adjust seasoning if needed. Add feta cheese if desired.
Chill for 30 minutes before serving to allow the flavors to meld together.
Notes
You can prepare the ingredients in advance and assembly right before serving.
For a lighter version, use low-fat Greek yogurt and omit the feta cheese.
Store leftovers in an airtight container in the refrigerator for up to 2 days.