Description
This high-protein pasta salad is a nutritious and flavorful meal packed with lean protein, fiber, and fresh vegetables—perfect for meal prep, post-workout fuel, or a light and satisfying lunch.
Ingredients
- 8 oz whole wheat or protein-enriched pasta
- 1 cup grilled chicken breast (diced)
- 1/2 cup chickpeas (drained and rinsed)
- 1/2 cup edamame or green peas
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup feta cheese (optional)
- 2 tbsp sunflower or pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Greek yogurt (optional)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley or basil (chopped)
Instructions
1. Boil pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
2. In a small bowl, whisk together olive oil, lemon juice, Greek yogurt, Dijon mustard, garlic powder, salt, and black pepper to make the dressing.
3. In a large bowl, combine the cooked pasta, grilled chicken, chickpeas, edamame, cherry tomatoes, cucumber, red onion, feta cheese, and seeds.
4. Pour the dressing over the pasta salad and toss well to evenly coat all ingredients.
5. Refrigerate for at least 30 minutes to allow the flavors to blend. Garnish with fresh parsley or basil before serving.
Notes
For extra protein, use a protein-enriched pasta or add additional grilled chicken.
This salad stores well in an airtight container in the refrigerator for up to 3 days.
Omit feta and Greek yogurt for a dairy-free option.