Creamy Greek Pasta Salad

This creamy Greek pasta salad is a fresh and flavorful twist on a classic dish—perfect for meal prep, potlucks, or a quick weeknight side. Packed with crisp cucumbers, juicy cherry tomatoes, Kalamata olives, red onion, and tangy feta, it’s tossed in a light, creamy Greek-inspired dressing made with Greek yogurt and herbs. It’s satisfying, protein-packed, and easy to customize with grilled chicken or chickpeas for a full meal.

• For the Salad:

  • 8 ounces protein pasta (e.g., chickpea or lentil pasta)

  • 2 cups cooked chicken cubed

  • 1 cup plain Greek yogurt

  • 2 tablespoons Dijon mustard

  • 2 tablespoons lemon juice

  • 1 cup cherry tomatoes, halved

  • 1 medium cucumber, diced

  • 2 avocados cubed

  • 1/2 cup red onion, finely chopped

  • 1/4 cup fresh parsley, chopped

  • Salt and pepper to taste

Directions:

1. Cook the Pasta:

   1. Cook the protein pasta according to the package instructions. Drain and rinse under cold water to cool.

   2. Set aside to let the pasta cool completely.

2. Prepare the Dressing:

   1. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.

3. Mix the Salad:

   1. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, avocado, chicken, and red onion.

   2. Pour the dressing over the salad and toss to coat all ingredients evenly.

   3. Add the chopped parsley and gently mix to combine.

4. Serve:

   1. Chill the salad in the refrigerator for at least 30 minutes before serving.

   2. Serve as a side dish or a light meal.

This recipe will serve 4 people and provides a refreshing and nutritious summer dish. Enjoy!