Description
A creamy and nutritious high-protein pasta salad that combines whole grain pasta, rotisserie chicken, and fresh vegetables with a tangy yogurt-based dressing.
Ingredients
- 8 ounces whole grain pasta (penne or farfalle)
- 1 cup shredded rotisserie chicken
- 1 cup grape tomatoes, quartered
- 1 cup bell pepper, chopped
- 1/2 cup green onions, sliced
- 1/2 cup plain Greek yogurt
- 1/4 cup light sour cream
- 1 tablespoon whole grain mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup fresh basil, chopped (optional)
Instructions
- Begin by boiling the whole grain pasta in salted water until it reaches a firm but tender texture. Drain the pasta and rinse it under cold water to stop the cooking process; set aside to cool completely.
- In a sizable bowl, mix the cooled pasta with shredded chicken, quartered grape tomatoes, chopped bell pepper, and sliced green onions.
- In another bowl, blend the Greek yogurt, light sour cream, whole grain mustard, white wine vinegar, dried basil, smoked paprika, salt, and black pepper until creamy and well combined.
- Drizzle the dressing over the pasta and vegetable mixture, tossing everything together until evenly coated.
- If you like, stir in the chopped fresh basil for a burst of flavor and color.
- Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes to enhance the taste.
- Serve the pasta medley either chilled or at room temperature for a delightful meal.
Notes
- For a vegan twist, replace the chicken with roasted chickpeas or lentils.
- Toss in some arugula or kale for an extra nutrient boost.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 45mg