High Protein Pasta Salad
High protein pasta salad is packed with flavor, great for meal prepping, and will definitely keep you full until dinner time!
Ingredients
- 2 cups cooked boneless skinless chicken breast cubed
- 16 oz chickpea pasta
- 15 oz can cannellini beans drained
- 1/2 cup cherry tomatoes halved
- ½ cup chopped bell pepper
- ⅔ cup italian salad dressing
- ½ cup plain greek yogurt
- 1/2 cup pesto
- 6 oz goat cheese crumbled
- salt and pepper to taste
Instructions
- Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
- In a mixing bowl, whisk together Italian salad dressing, yogurt, and pesto until smooth.
- Cut the tomatoes in half and dice your bell pepper and set aside. In a large salad bowl, add the cooked pasta, cannellini beans, chicken, tomatoes, and bell pepper.
- Sprinkle goat cheese and pour the dressing on top, toss well to coat.
- Garnish with more goat cheese and freshly cracked black pepper. Serve and enjoy!
Notes
Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. It can be served cold. You can freeze for up to 3 months.
Tried this recipe?Let us know how it was!