High Protein Pasta Salad
My High Protein Pasta Salad is packed with 23 grams of protein, crunchy veggies, and creamy Greek yogurt dressing. Easy to make and perfect for summer gatherings or meal prep!
Servings: 6 servings
Calories: 273kcal
Ingredients
- 6 ounces short protein pasta or whole grain pasta (I used Banza)
- 1/2 cup feta cheese crumbled
- 1 medium garlic clove grated
- 1/3 cup parsley, dill or basil finely chopped
- 2 tablespoons red wine vinegar
- 1 large cooked chicken breast finely chopped (1 1/4 cups)
- 1/2 cup mini mini bocconcini cut in half
- 1 cup grape or cherry tomatoes cut in half
- 1 large red bell pepper chopped
- 1/2 cup pitted kalamata olives coarsely chopped
- 1/4 cup red onion finely chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup Greek yogurt
Instructions
- Cook pasta in a pot with salted water until al dente.
- While pasta is cooking, in a large bowl, add feta cheese, garlic and parsley.
- Add drained hot pasta to the bowl with cheese, drizzle with vinegar and toss with a large spoon well. Let sit to absorb flavors while you are chopping remaining ingredients.
- Chop chicken, mozzarella, tomatoes, bell pepper, olives and onion, adding to the bowl with pasta.
- Sprinkle with dried oregano, salt and pepper. Add Greek yogurt and mix gently to combine.
- Let pasta sit for 30 minutes for the best flavor. Since pasta is still warm, I just leave it on a counter. if it's a hot summer day, place it in the fridge.
- Enjoy and adjust any seasonings to taste, if needed.
Notes
- Store: Refrigerate in an airtight container for up to 2-3 days. Don't freeze.
Nutrition
Serving: 1cup | Calories: 273kcal | Carbohydrates: 24g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 37mg | Sodium: 555mg | Fiber: 4g | Sugar: 4g