Description

This High-Protein Greek Yogurt Pasta Salad delivers a creamy, herb-forward flavor profile with maximum protein efficiency. It combines the comforting texture of pasta with fresh vegetables, making it perfect for meal prep with minimal cleanup.

Ingredients

Scale

8 oz Dry Chickpea or Lentil Pasta
1 cup Plain Non-Fat Greek Yogurt
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 cup Diced English Cucumber
1 cup Halved Cherry Tomatoes
1/4 cup Finely Minced Red Onio
3 tablespoons Chopped Fresh Dill & Parsley
1 teaspoon Garlic Powder
Sea Salt & Black Pepper to Taste

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Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente
While the pasta cooks, prepare the vegetables by dicing the cucumber, halving the tomatoes, and mincing the red onio
In a large mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, garlic powder, and chopped herbs until smooth
Once the pasta is cooked, drain it and rinse it under cold water to stop the cooking process
Fold the cooled pasta and chopped vegetables into the dressing bowl, ensuring everything is well coated
Season with sea salt and black pepper to taste and let the salad sit in the fridge for 30 minutes before serving

Notes

For a dairy-free version, substitute the Greek yogurt with a high-protein almond or soy-based yogurt.

To enhance flavor, consider adding seared chicken breast or tuna for additional protein.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Dinner
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 340 kcal
Sugar: 5g
Sodium: Salt to taste
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 22g
Cholesterol: 0mg