High Protein Pasta Salad
This creamy high protein pasta salad is perfect for meal prep lunches, offering a nutritious and satisfying meal.
Equipment
- 1 Large pot for boiling pasta
- 1 Mixing Bowl for combining ingredients
- 1 Whisk for the dressing
Ingredients
Main Ingredients
- 8 oz whole grain pasta
- 1 cup cooked chicken breast diced
- 1 cup cherry tomatoes halved
- 1/2 cup bell peppers diced
- 1/4 cup red onions thinly sliced
- 2 cups baby spinach
Dressing
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Drain and rinse with cold water. Set aside.
- In a mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
- In a large bowl, combine cooked pasta, chicken, cherry tomatoes, bell peppers, red onions, and baby spinach.
- Pour the dressing over the pasta salad ingredients. Toss gently to coat everything evenly.
- Cover and refrigerate the salad for at least 1 hour to allow flavors to meld.
- Serve the pasta salad cold. Enjoy as a main dish or side.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Make sure to let the salad chill for at least an hour. Ingredient Substitutions: Use chickpeas or tofu for a vegetarian option. How to Serve: Perfect for lunches or as a side dish. Storage & Freshness: Keeps well for up to 3 days in the fridge. Make-Ahead Tips: Prepare the salad and store dressing separately until ready to serve.