Description
A creamy, high-protein pasta salad that’s quick to prepare and perfect for meal prep. Made with Greek yogurt-based dressing, whole ingredients like chicken, fresh mozzarella, and vegetables, this macro-friendly recipe balances flavor and nutrition in just 20 minutes.
Ingredients
Scale
Dressing Ingredients
- 2 cups plain Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
Salad Ingredients
- 12 oz. Brami fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, chopped
- 1 pound cooked chicken breast, diced
- 4 oz. fresh mozzarella, cubed or torn
- 2 tablespoons fresh herbs, chopped (such as parsley, basil, or dill)
Instructions
- Cook Pasta: Cook the Brami fusilli pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to stop cooking and cool it down, preventing it from sticking.
- Make Dressing: In a small bowl, combine the plain Greek yogurt, Dijon mustard, lemon juice, and garlic powder. Whisk together until smooth and creamy.
- Combine Salad Ingredients: In a large bowl, add the halved cherry tomatoes, chopped English cucumber, diced cooked chicken breast, fresh mozzarella, and chopped fresh herbs.
- Toss with Dressing: Pour the creamy dressing over the salad ingredients and gently stir until everything is well coated.
- Season and Chill: Season the salad with salt and freshly ground pepper to taste. Place the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a drizzle of olive oil to the dressing if you prefer a thinner consistency.
- Ensure pasta is cooked al dente to maintain texture in the salad.
- Chilling the pasta salad before serving enhances the flavor and texture.
