Description
A bright, creamy salad loaded with tender pasta, juicy chicken, crisp veggies, and a tangy lemon-yogurt dressing. Perfect for quick meals or gatherings.
Ingredients
12 ounces rotini or bow tie pasta
2 cups cooked chicken breast (diced)
1 cup cherry tomatoes (halved)
1 cup cucumber (diced)
1 cup bell pepper (diced)
1/3 cup red onion (finely diced)
1/2 cup crumbled feta cheese
1/4 cup fresh parsley (chopped)
1/2 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 garlic clove (minced)
3/4 teaspoon fine sea salt (plus more for pasta)
1/2 teaspoon black pepper
Instructions
Boil pasta in salted water for 9-11 minutes; drain and rinse
Cool pasta under cold water, then drain
Chop vegetables and herbs while pasta cooks
Whisk dressing: combine yogurt, olive oil, lemon juice, honey, mustard, garlic, salt, and pepper
Add cooked pasta, chicken, veggies, feta, and parsley to a large bowl
Pour in dressing; toss until fully combined
Taste and adjust seasoning
Notes
Use pre-cooked chicken for speed
Substitute bow tie, penne, or fusilli pasta
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg