Ingredients:

  • 8 oz (225g) chickpea or lentil rotini pasta
  • 1 cup (150g) cooked chicken breast, finely diced
  • 1/2 cup (60g) mild cheddar cheese, small cubes
  • 1/4 cup (40g) red bell pepper, finely diced
  • 1/4 cup (40g) carrots, finely diced
  • 1/4 cup (40g) English cucumber, finely diced
  • 2 tbsp (10g) fresh parsley, minced
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) honey
  • 1/4 tsp (1.5g) garlic powder
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Boil the protein pasta in salted water according to package directions, pulling it off the heat 1 minute early. Drain in a colander and rinse immediately with cold water to stop the cooking process and remove excess starch.
  2. Dice the chicken, cheese, peppers, carrots, and cucumber into uniform, pea-sized pieces.
  3. In a small jar or bowl, whisk together the Greek yogurt, olive oil, lemon juice, honey, garlic powder, and salt until the mixture is velvety and smooth.
  4. Toss the chilled pasta, diced protein, cheese, and vegetables in a large mixing bowl. Pour the dressing over the top and mix until evenly coated.