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High Protein Greek Yogurt Pasta Salad - Creamy, Fresh, and Satisfying

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 oz short pasta (rotini, bowties, shells, or chickpea/lentil pasta for extra protein)
  • Greek yogurt: 1 1/2 cups, plain and full-fat or 2% for best texture
  • Olive oil: 2–3 tablespoons
  • Lemon: Zest and juice of 1 large lemon
  • Garlic: 1–2 small cloves, finely grated or minced
  • Dijon mustard: 1 teaspoon (optional but recommended)
  • Honey or maple syrup: 1/2–1 teaspoon, to balance acidity (optional)
  • Fresh herbs: Dill and parsley (about 1/4 cup each, chopped)
  • Vegetables: 1 English cucumber, 1 red bell pepper, 1 cup cherry tomatoes, 1/4 small red onion
  • Protein add-ins: 2 cups cooked chicken breast or 1 can chickpeas (drained and rinsed)
  • Extras: 1/2 cup crumbled feta, 1/3 cup pitted Kalamata olives (sliced)
  • Seasonings: Salt, black pepper, 1 teaspoon dried oregano

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and rinse briefly with cool water to stop the cooking. Shake off excess water.
  2. Chop the vegetables. Dice the cucumber and pepper, halve the tomatoes, and thinly slice the red onion. Pat veggies dry with a paper towel if they seem watery.
  3. Make the dressing. In a large bowl, whisk Greek yogurt, olive oil, lemon zest and juice, garlic, Dijon, honey, oregano, salt, and pepper. Aim for a pourable but creamy consistency. If it’s too thick, whisk in 1–2 tablespoons of cold water.
  4. Add herbs and extras. Fold in chopped dill and parsley. Stir in feta and olives.
  5. Combine. Add cooled pasta, chopped vegetables, and your protein (chicken or chickpeas) to the bowl. Toss until everything is evenly coated. Taste and adjust salt, pepper, and lemon.
  6. Chill briefly. Cover and refrigerate for 20–30 minutes to let the flavors meld. Give it a gentle stir before serving.
  7. Finish and serve. If the salad tightened up in the fridge, loosen with a splash of olive oil or a spoonful of yogurt. Top with extra herbs and a grind of pepper.