Description
A refreshing and filling pasta salad with Greek yogurt, vibrant vegetables, and a protein punch, perfect for potlucks or weeknight dinners.
Ingredients
- 8 ounces of your favorite pasta (like whole wheat or gluten-free)
- 1 cup plain Greek yogurt
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced (any color)
- 1 cup cooked chicken breast or chickpeas, cubed
- 1/4 cup feta cheese, crumbled (optional)
- Fresh herbs (such as parsley or basil), chopped
- Salt and pepper, to taste
- A squeeze of lemon juice for brightness
Instructions
- Cook the pasta according to package instructions until al dente. Drain and let it cool.
- Combine Greek yogurt, a pinch of salt, pepper, and lemon juice in a large bowl to create the dressing.
- Add the cooled pasta to the bowl with the dressing and mix until well coated.
- Fold in the cherry tomatoes, cucumber, bell pepper, chicken (or chickpeas), and herbs. Gently mix to combine.
- Sprinkle with feta cheese, if using. Adjust seasonings if necessary.
- Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
This salad is versatile; feel free to swap protein or grains as desired. Best enjoyed cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean