Description
This protein pasta salad is quick, satisfying, and flexible—perfect for busy weeknights, meal prep, or picnics. Packed with creamy dressing and your choice of protein!
Ingredients
Scale
- 2 cups cooked rotini pasta
- 1 cup grilled chicken (or chickpeas, tofu, tuna)
- 1/2 cup cherry tomatoes, halved
- 1/3 cup chopped cucumber
- 1/4 cup feta cheese (optional)
- 1/4 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh herbs (parsley or dill)
Instructions
- Cook pasta according to package instructions, then rinse with cold water.
- In a large bowl, combine cooked pasta, protein, veggies, and feta.
- In a small bowl, whisk together Greek yogurt, mustard, olive oil, and lemon juice.
- Pour the dressing over the pasta salad and toss until evenly coated.
- Season with salt and pepper to taste. Chill for 15–30 minutes.
- Top with fresh herbs before serving.
Notes
Make it ahead for the best flavor.
Swap in different proteins or veggies based on what you have.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 35mg