Description
A refreshing and protein-packed pasta salad that requires no cooking, perfect for a quick and healthy meal.
Ingredients
Scale
- 8 oz (227 g) cooked pasta, cooled
- 6 oz (170 g) grilled chicken, sliced
- 1/2 red onion, diced
- 1 cup (150 g) cherry tomatoes, sliced
- 1 cup (67 g) shredded kale
- 2 Persian cucumbers, sliced
- 1 red pepper, diced
- 3 oz (85 g) feta cheese, crumbled
- 1 cup (225 g) cottage cheese
- 1 cup (245 g) plain Greek yogurt
- 21/2 teaspoons garlic powder
- 2 tablespoons fresh dill, chopped
- 11/2 teaspoon salt
- 1/41/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Cook & Cool Pasta: Start by cooking the pasta until it is al dente, then rinse it under cold water. This stops the cooking process and helps the pasta stay firm. Letting it cool is key because it prevents the dressing from getting too thin later. Do not skip the rinsing, or the pasta might stick together.
- Massage & Prepare Kale: Take a few leaves of kale and massage them with olive oil or lemon juice until they feel softer. This step makes the kale more enjoyable and helps it blend nicely with the other ingredients. Do not skip this; otherwise, the kale can end up a bit tough.
- Mix Veggies & Pasta: Combine the cooled pasta with your chopped veggies of choice. You want this mix to have vibrant colors and crunch. Mixing while the pasta is still cool keeps everything crisp. Be careful not to overmix, or you might break the veggies apart.
- Add Sauce & Toss: Pour in the dressing and give everything a gentle toss. It should coat the pasta and veggies evenly, looking shiny. This is where flavor builds up, so do not skimp on the sauce. Avoid dressing too early; letting the pasta sit too long can dry it out.
- Store & Serve: Spoon the salad into an airtight container and let it chill a bit in the fridge. The flavors meld together nicely, and the salad tastes even better after some time. Remember to keep some dressing aside for serving to revive the salad if needed.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days for best freshness. This pasta salad does not freeze well due to the dressing and veggies.
- Expert Tips: If the dressing appears too thin after mixing with pasta, letting the pasta cool for a bit before you dress it helps keep everything together. When kale feels tough after preparation, massaging it with a little olive oil or lemon juice softens it nicely. To prevent the pasta from drying out, keep a bit of dressing aside to add right before serving.
- Reheating Instructions: This salad is best served cold. If necessary, toss the salad again and add reserved dressing before serving.
- Serving Suggestions: Pair this salad with lemon pepper salmon for a complete meal. Serve alongside grilled vegetables for a colorful side. Accompany with a light vinaigrette for extra tang.
- Recipe Variations: You can substitute grilled chicken with rotisserie chicken, turkey, tuna, or hard boiled eggs. For the kale, try spinach, arugula, or shredded lettuce. If you are not a feta fan, goat cheese, shredded parmesan, or cubes of cheddar can be alternatives.
- Ingredient Notes: Choose pasta shapes that you prefer, including chickpea or lentil-based pasta for extra protein. For blended flavors, experiment with different herbs in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 0g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 0mg