High Protein Pasta Salad With Chicken
High Protein Pasta Salad With Chicken combines tender chicken breast, Brami fusilli, Greek yogurt dressing, mozzarella, and crisp vegetables in a creamy chilled salad. It is a practical meal prep lunch for work, school, or busy days when you want something fresh and filling.
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Whisk
- Cutting board and knife
Ingredients
- 2 cups plain Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
- salt and black pepper to taste
- 12 ounces Brami fusilli pasta
- 1 cup cherry tomatoes halved
- 1 cup English cucumbers chopped
- 1 pound cooked chicken breast diced
- 4 ounces fresh mozzarella diced
- 2 tablespoons fresh herbs chopped
Instructions
- Cook the fusilli in salted boiling water until tender but still firm, then drain well.
- Cool the pasta completely by rinsing briefly with cool water or spreading it on a tray.
- Whisk Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper in a large bowl.
- Add cooled pasta, diced chicken, tomatoes, cucumber, mozzarella, and herbs to the dressing.
- Fold gently until everything is evenly coated without crushing the tomatoes or mozzarella.
- Chill for 20 minutes if possible, then taste and adjust seasoning before serving cold.
Notes
Storage: Keep the pasta salad in airtight containers in the fridge for 3 to 4 days.
Freezing: Do not freeze the assembled salad because yogurt, cucumber, and tomatoes can turn watery after thawing.
Expert Tips: Cool the pasta fully before adding the yogurt dressing so the sauce stays creamy and smooth.
Meal Prep: Portion the salad after a short chill, then stir before serving to redistribute the dressing.
Variations: Swap mozzarella for feta, add bell pepper or spinach, or use dill for a deli-style flavor.
Serving Ideas: Serve cold with fruit, soup, crackers, or a green salad for a fuller lunch plate.