Ingredients:

  • 1 pound (450g) high-protein pasta (e.g., lentil pasta, chickpea pasta, or whole wheat pasta with added protein)
  • 1.5 cups (250g) cooked and cubed chicken breast (about 2 medium breasts, or halloumi cheese for vegetarian), cut into 1/2 inch pieces
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (50g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup (20g) red onion, finely chopped
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/4 cup (10g) fresh basil, chopped
  • 1 cup (240g) plain Greek yogurt (non-fat or low-fat)
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente. Drain the pasta in a colander and rinse with cold water. Set aside to cool.
  2. If using chicken, grill or pan-fry until cooked through, making sure the internal temperature reaches 165°F (74°C). Let cool slightly, then cut into cubes. If using halloumi, grill or pan-fry until golden brown on both sides, then cube.
  3. In a large mixing bowl, combine the cooked pasta, chicken (or halloumi), chickpeas, cherry tomatoes, olives, sun-dried tomatoes, red onion, parsley, and basil.
  4. In a separate small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, Dijon mustard, and oregano. Season with salt and pepper to taste.
  5. Pour the dressing over the pasta salad and toss gently to coat evenly.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve chilled and enjoy!