Ingredients
Scale
- 8 oz whole wheat or protein-enriched pasta
- 1 cup grilled chicken breast (diced)
- 1/2 cup chickpeas (drained and rinsed)
- 1/2 cup edamame or green peas
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup feta cheese (optional)
- 2 tbsp sunflower or pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Greek yogurt (optional)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley or basil (chopped)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a small bowl, whisk together olive oil, lemon juice, Greek yogurt, Dijon mustard, garlic powder, salt, and black pepper.
- In a large bowl, combine the cooked pasta, grilled chicken, chickpeas, edamame, cherry tomatoes, cucumber, red onion, feta cheese, and seeds.
- Pour the dressing over the pasta salad and toss well to coat everything evenly.
- Refrigerate for at least 30 minutes to allow the flavors to blend.
- Garnish with fresh parsley or basil before serving.
Notes
- You can replace chicken with tuna, tofu, or boiled eggs for different protein options.
- Whole wheat or chickpea pasta will increase the overall protein and fiber content.
- This salad stores well in the refrigerator for up to 3 days, making it perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main, Sides
- Method: Boiled
- Cuisine: American