High-Protein Pasta Salad (Print-Friendly Format)
A hearty pasta salad with chicken, chickpeas, fresh vegetables, and a zesty yogurt dressing.
# Required Ingredients:
→ Salad Base
01 -
225 g whole wheat or protein-enriched pasta
02 -
1 cup grilled chicken breast, diced
03 -
120 g chickpeas, drained and rinsed
04 -
80 g edamame or green peas
05 -
100 g cherry tomatoes, halved
06 -
75 g cucumber, diced
07 -
40 g red onion, finely chopped
08 -
35 g feta cheese, crumbled (optional)
09 -
2 tbsp sunflower seeds or pumpkin seeds
→ Dressing
10 -
2 tbsp extra-virgin olive oil
11 -
1 tbsp freshly squeezed lemon juice
12 -
1 tbsp Greek yogurt (optional, for creaminess)
13 -
1 tsp Dijon mustard
14 -
0.5 tsp garlic powder
15 -
0.5 tsp salt
16 -
0.5 tsp freshly ground black pepper
→ Finishing Touch
17 -
1 tbsp fresh parsley or basil, chopped
# How to Make It:
01 -
Boil pasta in a large pot of salted water according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt further cooking.
02 -
Combine olive oil, lemon juice, Greek yogurt (if using), Dijon mustard, garlic powder, salt, and black pepper in a small bowl. Whisk until the mixture is emulsified and smooth.
03 -
In a spacious mixing bowl, add cooked pasta, diced grilled chicken breast, chickpeas, edamame or green peas, cherry tomatoes, cucumber, red onion, feta cheese (if using), and seeds.
04 -
Pour the prepared dressing over the salad. Toss all ingredients gently but thoroughly to ensure even distribution of dressing.
05 -
Refrigerate the salad for a minimum of 30 minutes to enhance flavor integration. Before serving, garnish with freshly chopped parsley or basil.
# Additional Information:
01 -
For optimal flavor, allow the salad to chill before serving; this step helps the ingredients absorb the dressing.