High-Protein Chicken Pesto Pasta Salad
Method
Bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and rinse briefly under cold water to cool, then set aside.
While the pasta cooks, slice the cooked chicken breast into bite-sized strips or cubes. Halve the cherry tomatoes and thinly slice the red onion if using.
In a small bowl, whisk together the Greek yogurt and pesto until smooth and creamy. Taste and season with a pinch of black pepper if desired.
Place the cooled pasta, spinach, chicken, cherry tomatoes, and red onion into a large mixing bowl.
Pour the pesto yogurt dressing over the salad and toss gently until all the ingredients are evenly coated.
Taste and adjust the seasoning with salt and freshly ground black pepper if needed.
Serve immediately or refrigerate for 20–30 minutes before serving to allow the flavors to meld together.
Using Greek yogurt in place of mayonnaise creates a lighter, protein-rich dressing without sacrificing creaminess. For the best texture, add the spinach just before serving so it stays fresh and vibrant. This salad is ideal for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Per serving
