Description
A no-cook, high-protein American pasta salad with a tangy Greek yogurt dressing, whole-grain pasta, and fresh vegetables. Replaces traditional high-dairy options with lighter ingredients, keeping it satisfying and diet-friendly for BBQs and potlucks.
Ingredients
12 oz (340g) whole-grain rotini pasta
2 cups shredded rotisserie chicken or halal chicken thighs
1 cup halved cherry tomatoes
1 medium cucumber, diced
1 small red onion, finely chopped
6 large hard-boiled eggs, peeled and chopped
2 cups chopped bell peppers (green, red, or yellow)
12 tbsp plain Greek yogurt (nonfat recommended)
1 tbsp olive oil
1 tsp Dijon mustard
2 minced garlic cloves
1 tbsp lemon zest or juice
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions
Cook pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse with cold water until cooled. Pat dry
Salt diced cucumber, let sit 30 minutes. Rinse and drain thoroughly
Dice red onion and set aside
In a jar, combine Greek yogurt, olive oil, Dijon mustard, garlic, lemon zest, parsley, salt, and pepper. Shake to blend
In a large bowl, mix cooled pasta, chicken, cherry tomatoes, bell peppers, and cucumber. Add 1/2 of the dressing, toss to coat
Fold in hard-boiled eggs and red onion (just before serving). Adjust salt to taste
Chill in refrigerator for at least 30 minutes before serving
Notes
For potlucks, refrigerate up to 24 hours
Use halal chicken thighs for dietary compliance
Add optional avocado slices 5 minutes before serving for extra creaminess
Dressing keeps up to 3 days in fridge
- Prep Time: 20
- Cook Time: 10
- Category: Trending
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg
