High Protein Greek Pasta Salad is the kind of lunch I actually want to eat all week. It’s cool and creamy, a little briny from olives and feta, and still feels like a real meal thanks to the chicken and chickpeas.
My take uses a Greek yogurt dressing instead of mayo, so it stays tangy and light but still coats the pasta the way a good pasta salad should. The mix of crunchy cucumber, sweet tomatoes, and oregano-lemon flavor hits that familiar Greek salad note I never get tired of.
I like this best for meal prep lunches, easy dinners when it’s too warm to cook much, and as a bring-along side for grilling. It also holds up well on a buffet table because it doesn’t get weird and oily as it sits.
Why You’ll Love This Recipe
Weekday friendly: It comes together fast, especially if you start with cooked chicken. Most of the work is just chopping.
Actually filling: Between the chickpea pasta, chicken, and chickpeas, this one doesn’t leave you hungry an hour later.
Creamy without mayo: The Greek yogurt dressing is tangy and thick, and it clings to the pasta instead of sliding off.
Great for meal prep: The flavors hold up for days, and it’s easy to portion out for lunches.
Easy to tweak: You can swap the pasta, toss in greens, or adjust the lemon and garlic to taste without messing anything up.
Ingredients You’ll Need
Pasta and Protein
- Chickpea pasta: This keeps the salad hearty and adds extra protein. I like it cooked just to al dente so it doesn’t go soft after it’s dressed.
- Cooked chicken breast: Any cooked chicken works here, and rotisserie chicken is the easiest option. I prefer small dice so you get chicken in every bite.
- Canned chickpeas: Rinse them well so the salad tastes clean and not canned. They add a nice bite that works well with the creamy dressing.
Vegetables and Cheese
- Cherry tomatoes: Sweet, juicy, and they hold their shape better than larger chopped tomatoes. If they’re extra watery, I’ll blot them with a paper towel.
- Cucumber: I like a crisp cucumber for crunch. If your cucumber is very seedy, scoop the centers out so the salad doesn’t get watery.
- Bell pepper: Any color works, but red or orange tastes a little sweeter to me. Chop it similar in size to the cucumber so it blends in well.
- Red onion: Finely diced is the move here. If you find red onion too sharp, soak it in cold water for a few minutes and drain.
- Kalamata olives: They bring that salty, briny Greek salad flavor. Buy pitted to keep things simple.
- Feta cheese: Crumbly feta is best in pasta salad. If you have a block, just crumble it with your hands.
- Fresh parsley: Fresh is best here and makes the whole salad taste brighter. Dill is also good if you want to change the herb.
Greek Yogurt Dressing
- Plain nonfat Greek yogurt: Thick Greek yogurt is what makes the dressing creamy without mayo. If yours seems extra thick, a tiny splash of water can loosen it.
- Extra virgin olive oil: Adds a little richness so the dressing doesn’t taste flat. Use one you like the taste of.
- Lemon juice: Fresh lemon tastes best here. I usually add a little extra at the end if it needs more pop.
- Red wine vinegar: This gives it that classic Greek dressing tang. If you don’t have it, a little extra lemon works too.
- Garlic: Fresh minced garlic tastes the cleanest. If you’re sensitive to raw garlic, start with less and add more after chilling.
- Dried oregano: Dried oregano is the classic flavor in a Greek-style dressing. Don’t skip it.
- Dijon mustard: Helps the dressing blend smoothly and adds a little sharpness. It shouldn’t taste “mustardy,” just balanced.
- Kosher salt: Start with a little, then adjust after the feta and olives are in since they’re already salty.
- Black pepper: A little goes a long way. I like it fairly peppery here.
Recipe Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the chickpea pasta until al dente according to the package directions.
- Cool the pasta: Drain the pasta, then rinse under cold water until it’s cool. Let it drain really well so the dressing doesn’t get watery.
- Add the mix-ins: Add the cooled pasta to a large mixing bowl, then add the chicken, chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, feta, and parsley.
- Whisk the dressing: In a bowl, whisk the Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper until smooth.
- Toss the salad: Pour the dressing over the pasta salad and toss until everything is evenly coated. Taste and adjust salt, pepper, and lemon as needed.
- Chill: Refrigerate for 20 to 30 minutes before serving so it thickens up and the flavors settle in.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Don’t overcook the chickpea pasta. Chickpea pasta can go from al dente to soft pretty fast. I pull it as soon as it’s tender but still has a little bite.
Drain the pasta really well. Extra water on the pasta will thin the dressing and make the salad less creamy. If you have a few minutes, let it sit in the colander and shake it a couple times.
Cut everything fairly small. This salad eats best when the chicken and veggies are close in size. Big chunks make it harder to get a balanced forkful.
Go easy on the salt at first. Feta and olives add a lot of salt on their own. I usually wait until the very end to decide if it needs more.
Let it chill before serving. The dressing thickens a bit in the fridge and coats better. It also takes the raw edge off the garlic and onion.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Pita and hummus: Warm pita wedges with hummus make this feel like a full lunch. I’ll add a few sliced cucumbers or extra olives on the side too.
- Grilled vegetables: Zucchini, eggplant, or asparagus are easy alongside this, especially in summer. I like a little extra lemon over everything.
- Soup: A light soup like lemony chicken soup or tomato soup works well if you want a cozy combo. Keep it simple and not too creamy.
- Extra greens: Serve a scoop over baby spinach or arugula for a bigger salad bowl. It’s an easy way to stretch leftovers.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. This is one of those salads that holds up well, but it will thicken as it sits.
If the pasta has soaked up some dressing, just refresh it with a squeeze of lemon and toss. A small drizzle of olive oil can help too if it seems a little dry.
You can make this recipe ahead for lunches and quick dinners. I usually chill it for at least 20 to 30 minutes before serving so it tastes more settled.
If you’re bringing it somewhere, keep it cold until serving. The yogurt dressing is happiest when it stays chilled.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use regular pasta instead of chickpea pasta?
Yes. Whole wheat, regular, or even gluten-free pasta all work fine here. Just cook it al dente and rinse it cold so it doesn’t keep cooking and get soft.
What’s the easiest chicken to use for this?
Rotisserie chicken is the quickest, and it tastes great in this salad. Leftover grilled chicken or baked chicken breast works just as well.
Can I make this dairy-free?
You can use a thick plain dairy-free yogurt in the dressing and skip the feta. If you still want something salty, a few extra olives or a pinch more salt usually does it.
Why does my pasta salad feel dry after it sits?
Pasta soaks up dressing as it rests, especially chickpea pasta. Toss in a squeeze of lemon and stir well, and add a small spoonful of yogurt or a drizzle of olive oil if you need to loosen it.
Can I add greens?
Yes, baby spinach or arugula are both good here. I usually stir them in right before serving so they stay fresh and don’t wilt too much.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
High Protein Greek Pasta Salad
INGREDIENTS
Pasta and Protein
- 12 oz chickpea pasta
- 2 cups cooked chicken breast diced
- 1 cup canned chickpeas drained and rinsed.
Vegetables and Cheese
- 1 1/2 cups cherry tomatoes halved
- 1 large cucumber diced
- 1 bell pepper diced
- 1/3 cup red onion finely diced
- 1/2 cup kalamata olives sliced
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped.
Greek Yogurt Dressing
- 1 cup plain nonfat Greek yogurt
- 2 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper.
INSTRUCTIONS
Pasta and Mix-ins
- Bring a large pot of salted water to a boil
- cook chickpea pasta until al dente according to package directions
- drain and rinse under cold water until cool and well drained
- add pasta to a large mixing bowl
- add chicken
- chickpeas
- tomatoes
- cucumber
- bell pepper
- red onion
- olives
- feta
- and parsley.
Dressing and Assembly
- Whisk Greek yogurt
- olive oil
- lemon juice
- red wine vinegar
- garlic
- oregano
- Dijon
- salt
- and pepper until smooth
- pour dressing over pasta salad
- toss until evenly coated
- taste and adjust salt
- pepper
- and lemon as needed
- refrigerate 20 to 30 minutes before serving for best texture.
