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Easy High Protein Pasta Salad

Easy High Protein Pasta Salad

This Easy High Protein Pasta Salad is your new go-to for a quick, nutritious, and incredibly satisfying meal that’s perfect for lunches, potlucks, or even a light dinner. Packed with flavor and goodness, this recipe is designed to be both simple to prepare and incredibly versatile.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 12 ounces whole wheat pasta rotini, penne, or farfalle work well
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 1.5 cups cooked shredded chicken breast rotisserie chicken is a great shortcut
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • ½ cup red onion finely chopped
  • ½ cup bell pepper any color, diced
  • ¼ cup fresh parsley chopped
  • ¼ cup Kalamata olives halved, optional
Dressing Ingredients
  • ½ cup plain Greek yogurt full-fat or 2% for creaminess
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large pot
  • Large mixing bowl
  • Medium-sized bowl or jar with a lid

Method
 

  1. Cook the whole wheat pasta in a large pot of salted water according to package directions until al dente. Drain thoroughly and rinse with cold water. Set aside in a large mixing bowl.
    12 ounces whole wheat pasta
  2. Prepare the fresh ingredients: halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and mince the garlic. If using Kalamata olives, halve them. Ensure chicken breast is shredded.
    1 cup cherry tomatoes, 1 cup cucumber, ½ cup red onion, ½ cup bell pepper, ¼ cup fresh parsley, ¼ cup Kalamata olives, 1 clove garlic
  3. Add the rinsed and drained chickpeas, shredded chicken, cherry tomatoes, cucumber, red onion, bell pepper, chopped parsley, and optional olives to the large mixing bowl with the cooked pasta. Gently toss to distribute.
    12 ounces whole wheat pasta, 1 (15-ounce) can chickpeas, 1.5 cups cooked shredded chicken breast, 1 cup cherry tomatoes, 1 cup cucumber, ½ cup red onion, ½ cup bell pepper, ¼ cup fresh parsley, ¼ cup Kalamata olives
  4. In a separate medium-sized bowl or a jar with a tight-fitting lid, combine the Greek yogurt, olive oil, lemon juice, minced garlic, and Dijon mustard. Whisk vigorously or shake until smooth and well-emulsified. Season with salt and freshly ground black pepper to taste.
    ½ cup plain Greek yogurt, ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 clove garlic, to taste salt, to taste freshly ground black pepper
  5. Pour the prepared dressing over the pasta and vegetable mixture. Gently toss everything together until all ingredients are evenly coated.
    12 ounces whole wheat pasta, 1 (15-ounce) can chickpeas, 1.5 cups cooked shredded chicken breast, 1 cup cherry tomatoes, 1 cup cucumber, ½ cup red onion, ½ cup bell pepper, ¼ cup fresh parsley, ¼ cup Kalamata olives, ½ cup plain Greek yogurt, ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 clove garlic, to taste salt, to taste freshly ground black pepper
  6. Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Best served cold.