Description
A vibrant and satisfying salad packed with protein, fresh vegetables, and delicious flavors, perfect for summer gatherings.
Ingredients
Scale
- 8 oz high-protein pasta (chickpea, lentil, or whole wheat)
- 2 cups cooked chicken breast, diced or shredded
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ½ cup bell peppers, diced
- ¼ cup red onion, thinly sliced
- ¼ cup black olives, sliced (optional)
- ½ cup feta cheese or shredded Parmesan
- ½ cup plain Greek yogurt (for dressing)
- 2 tbsp hummus or light mayo
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper, to taste
Instructions
- Cook the high-protein pasta according to package instructions. Drain and set aside to cool.
- Combine the cooked pasta, chicken, cherry tomatoes, cucumber, bell peppers, red onion, and olives in a large bowl.
- Whisk together the feta cheese, Greek yogurt, hummus (or light mayo), lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano in a separate small bowl to create a creamy dressing.
- Pour the dressing over the pasta mixture and toss everything to combine.
- Season with salt and pepper to taste, then serve immediately or refrigerate for 30 minutes to meld the flavors.
Notes
For a vegan option, replace chicken with chickpeas or grilled tofu. Allow the salad to sit for at least 30 minutes in the fridge for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg