Description

A nutritious and satisfying high-protein pasta salad packed with fresh vegetables, lean protein, and a tangy dressing. Perfect for meal prep or a light lunch.

Ingredients

Units Scale

2 cups whole wheat pasta (uncooked)
1 cup cooked chicken breast, diced
1/2 cup canned chickpeas, drained and rinsed
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup black olives, sliced
2 tablespoons feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste

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Instructions

Cook the whole wheat pasta according to package instructions. Drain and let it cool.
In a large bowl, combine the pasta, chicken, chickpeas, cherry tomatoes, cucumber, red onion, and black olives.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Top with crumbled feta cheese and serve chilled or at room temperature.

Notes

You can substitute chicken with tofu or tempeh for a vegetarian version.
Make ahead and refrigerate for up to 3 days.
Add a handful of spinach or arugula for extra greens.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 24g
Cholesterol: 45mg