Greek Pasta Salad
Greek Pasta Salad
high protein, make ahead, serves 4, 20 min
Ingredients
Salad pasta 300g cooked chicken 300g cherry tomatoes 250g feta 200g black olives 100g cucumber 1/2 red onion 1/2 Dressing olive oil 5 tbsp lemon 1 Greek yogurt 1 tbsp dried oregano 1 tsp garlic 1 clove salt and pepper to season
Chickpeas or fried halloumi swap in for the chicken. Use wholewheat or chickpea pasta to push the protein and fibre higher.
Recipe
1. Cook the pasta a touch firmer than al dente, drain, rinse under cold water and toss with a little oil so it doesn’t clump.
2. Shake the dressing together in a jar. The yogurt keeps it creamy and pourable straight from the fridge.
3. Combine, then toss through the dressing:
[pasta 300g, chicken 300g, tomatoes 250g, feta 200g, olives 100g, cucumber 1/2, red onion 1/2]
Making it for the week? Hold a little dressing back, pasta drinks it up as it sits. Refresh with a squeeze of lemon at lunch.
Keeps 5 days in the fridge, airtight. Don’t freeze, it thaws mushy. Out on the side: 1 hour max in the heat.