Creamy Grilled Chicken Pasta Salad
It’s beautiful outside! These days, all we want to do is spend time outdoors! This weekend, I planned our first picnic, and I felt like preparing a good pasta salad for lunch. It’s a healthy and balanced recipe, perfect for a picnic, lunch, mountain hike, or the beach (soon)!
250 g whole wheat rotini pasta, dry
45 ml (3 tablespoons) light mayonnaise
45 ml (3 tablespoons) plain Greek yogurt 0%
125 ml (1/2 cup) light feta cheese
15 ml (1 tablespoon) red wine vinegar
10 ml (2 teaspoons) Dijon mustard
5 ml (1 teaspoon) maple syrup
200 g oven-roasted chicken breast, diced
250 g (1 cup) sweet red pepper, diced
200 g (3/4 cup) green pepper, diced
125 g (3/4 cup) cherry tomatoes, cut in half
100 g (3/4 cup) red onion, thinly sliced in rings
Salt and pepper, to taste
Each serving of this recipe contains:
430 calories / 59 g carbs / 33 g proteins / 12 g fat / 8 g fibre
- Cook the pasta in boiling water. Let cool down in the refrigerator.
- In a small bowl, mix the dressing ingredients: mayonnaise, yogurt, feta cheese, vinegar, mustard, and maple syrup. Add salt and pepper.
- Once the pasta has cooled down, use a large bowl to mix the chicken, sweet red pepper, green pepper, cherry tomatoes, onions, pasta, and dressing. Mix thoroughly.
- Refrigerate for 30 minutes before eating.
By Sophie Blais