Ingredients
Pasta
- 3 cups cooked pasta (whole grain or chickpea pasta for extra protein)
Protein
- 2 cups chicken, diced
Dressing
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumbers, diced
- 1/4 cup feta cheese
Instructions
- Prepare the dressing: In a bowl, whisk together the Greek yogurt, olive oil, and lemon juice until smooth and well combined to create a creamy, tangy dressing.
- Combine ingredients: In a large mixing bowl, add the cooked pasta, diced chicken, cherry tomatoes, cucumbers, and feta cheese.
- Toss with dressing: Pour the yogurt dressing over the pasta mixture and gently toss everything together to ensure the ingredients are evenly coated.
- Chill before serving: Cover the salad and refrigerate for 30 minutes to allow the flavors to meld and serve chilled for the best taste and texture.
Notes
- For extra protein and fiber, use chickpea pasta instead of traditional pasta.
- Ensure the chicken is fully cooked before adding to the salad.
- Can be stored in the refrigerator for up to 2 days.
- Add fresh herbs like parsley or basil for added flavor if desired.
- If you prefer a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
