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High Protein Chicken Pesto Pasta Salad (Greek Yogurt Based) - Creamy, Fresh, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • Pasta: 12 oz short pasta (fusilli, rotini, or farfalle)
  • Cooked chicken: 2–3 cups, diced or shredded (rotisserie works well)
  • Greek yogurt: 1 cup, plain 2% or 0%
  • Pesto: 1/2 cup (store-bought or homemade)
  • Lemon: 1, zested and juiced
  • Olive oil: 1–2 tablespoons
  • Parmesan: 1/3 cup, finely grated
  • Cherry tomatoes: 1 cup, halved
  • Cucumber: 1 small, diced
  • Baby spinach or arugula: 2 cups, roughly chopped
  • Red onion: 1/4 small, thinly sliced
  • Pine nuts or slivered almonds (optional): 1/4 cup, toasted
  • Salt and black pepper: to taste
  • Red pepper flakes (optional): a pinch

Instructions
 

  • Cook the pasta: Boil in salted water until al dente. Drain, then toss with 1 tablespoon olive oil to prevent sticking. Let cool for 10 minutes.
  • Make the dressing: In a large bowl, stir together Greek yogurt, pesto, lemon zest, and 1–2 tablespoons lemon juice. Add Parmesan. Season with salt, pepper, and a pinch of red pepper flakes if you like heat.
  • Add chicken and veggies: Fold in the cooked chicken, tomatoes, cucumber, spinach or arugula, and red onion.
  • Combine with pasta: Add the cooled pasta to the bowl. Toss until everything is well coated. If it seems thick, loosen with a splash of water or a drizzle of olive oil.
  • Taste and adjust: Add more lemon, salt, or pepper as needed. The flavors should be bright, creamy, and well seasoned.
  • Finish and serve: Sprinkle with toasted nuts for crunch. Serve right away, or chill for 30 minutes for a colder salad.