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High Protein Pasta Salad Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 12 oz boneless, skinless chicken breast (about 2 small breasts)
  • 8 oz chickpea or lentil pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 red bell pepper
  • 1/2 English cucumber
  • 1/4 cup finely chopped red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 3/4 cup plain Greek yogurt
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, plus more for pasta water and chicken
  • 1/4 tsp black pepper

Method
 

  1. Cook pasta in salted boiling water until al dente, then drain and rinse with cold water.
  2. Season chicken with salt and pepper, sear in a hot oiled skillet 3 to 4 minutes per side until cooked through, then rest and slice.
  3. Whisk together yogurt, olive oil, lemon juice, mustard, garlic powder, salt, and pepper for the dressing.
  4. Toss pasta, sliced chicken, chickpeas, bell pepper, cucumber, and onion with dressing until coated.
  5. Top with feta and fresh herbs, then serve or chill.

Notes

Chickpea pasta can release more starch, so rinse it well. Taste and add more lemon or salt right before serving. If you’re making it ahead, keep the dressing separate until ready to eat.