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A healthy, filling chicken pasta salad combining high-protein pasta, tender chicken, fresh veggies, and a tangy Greek yogurt dressing. Perfect for meal prep, quick lunch, or light dinner, offering a balanced meal rich in protein, fiber, and healthy fats.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 ounces high-protein pasta (such as chickpea, lentil, or whole wheat)
  • 2 cups cooked chicken breast, diced or shredded
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 cup chopped bell peppers (any color)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup sliced black olives (optional)
  • 1/2 cup crumbled feta cheese or shredded Parmesan cheese
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons hummus or light mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons good quality olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Cook high-protein pasta according to package directions.
  2. Drain pasta and rinse under cold water to stop cooking and cool.
  3. Slice cherry tomatoes; dice cucumber, bell peppers, and red onion; slice black olives if using.
  4. Grill, bake, or pan-sear chicken breasts until fully cooked, then cut or shred into bite-sized pieces.
  5. In a mixing bowl, whisk together plain Greek yogurt, hummus or light mayonnaise, lemon juice, olive oil, Dijon mustard, garlic powder, dried oregano, salt, and freshly ground black pepper until smooth.
  6. In a large bowl, toss cooled pasta, chicken, chopped vegetables, black olives (if using), and crumbled feta or shredded Parmesan cheese.
  7. Pour the dressing over the salad and mix until everything is evenly coated.
  8. Refrigerate the salad for at least 30 minutes to allow flavors to meld, or serve at room temperature.

Notes

For a vegan twist, swap the pasta to chickpea or lentil varieties and replace chicken with tofu or preferred plant-based protein., Use vegan cheese alternatives and plant-based yogurt and mayonnaise to keep the dressing creamy., Add fresh spinach, avocado, or shredded carrots to increase vegetable content., Add red pepper flakes or jalapeños for a spicy kick., Store leftovers in an airtight container in the refrigerator for up to 3 days., Freezing is not recommended as it may affect texture and flavor., Gently reheat if desired, but best served chilled or at room temperature., Short on time? Use pre-cooked or rotisserie chicken., Rinse cooked pasta with cold water to prevent sogginess.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 400 kcal per serving
  • Fat: Approximately 12 g per serving
  • Carbohydrates: Approximately 35 g per serving
  • Protein: Approximately 35 g per serving