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Protein-Packed Chicken Pasta Salad

A satisfying and easy-to-prepare meal featuring high-protein pasta, lean chicken, crunchy vegetables, and a creamy tangy dressing, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the salad
  • 8 oz high-protein pasta (chickpea, lentil, or whole wheat) The hearty backbone of the salad, provides extra protein.
  • 2 cups cooked chicken breast, diced or shredded Provides the main protein.
  • 1 cup cherry tomatoes, halved Adds sweetness and a fresh contrast.
  • ½ cup cucumber, diced Keeps the salad light.
  • ½ cup bell peppers, diced Any color works for sweet crunch.
  • ¼ cup red onion, thinly sliced Balances the creaminess with a little sharpness.
  • ¼ cup black olives, sliced (optional) Adds a savory note.
For the dressing
  • ½ cup feta cheese or shredded Parmesan Salty, tangy richness.
  • ½ cup plain Greek yogurt Creamy, protein-rich base.
  • 2 tbsp hummus or light mayo Helps thicken the dressing.
  • 1 tbsp lemon juice Brightens the dish.
  • 1 tbsp olive oil Adds silkiness to the dressing.
  • 1 tsp Dijon mustard Gives a gentle bite.
  • ½ tsp garlic powder Adds warmth and familiarity.
  • ½ tsp dried oregano Low-effort seasoning.
  • to taste Salt and pepper Final seasoning balance.

Method
 

Cooking the Pasta
  1. Cook the high-protein pasta according to package instructions. Drain and set aside to cool.
Combining Ingredients
  1. In a large bowl, combine the cooked pasta, chicken breast, cherry tomatoes, cucumber, bell peppers, red onion, and olives.
Making the Dressing
  1. In a separate small bowl, whisk together the feta cheese, Greek yogurt, hummus (or light mayo), lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano to create the dressing.
Tossing Everything Together
  1. Pour the dressing over the pasta mixture and toss to combine. Season with salt and pepper to taste.
  2. Serve immediately or refrigerate for 30 minutes before serving for a chilled salad.

Notes

For best texture, let ingredients cool slightly and refrigerate for half an hour if serving chilled. Store leftovers in an airtight container for up to 3 days.