Pasta Salad with Chicken and Pesto

Ingredients

• 40 g Whole-wheat mini penne (Uncooked)
• 75 g Smoked chicken
• 80 g 0% Greek yogurt
• 1 tl Green pesto (Approximately 5 g)
• 0.5 Red onion (Finely chopped; estimated at approximately 55 g)
• 0.25 Cucumber (Cut into thin quarter-slices; estimated at approximately 75 g)
• 0.5 Tomato (Diced; estimated at approximately 60 g)
• 1 el Grana Padano grated cheese
• 0.5 tl Oregano (Approximately 1 g)
• Pepper (A pinch, to taste)
• Salt (A pinch, to taste)

Steps

1. 1

   Cook the whole-wheat mini penne according to the package instructions in plenty of water until al dente. Drain the pasta and let it cool thoroughly before mixing the salad.

2. 2

   Place the 0% Greek yogurt and green pesto in a bowl or meal-prep container. Mix until smooth and creamy.

3. 3

   Add the cooled pasta, smoked chicken, finely chopped red onion, cucumber quarter-slices, diced tomato, and oregano.

4. 4

   Season with a pinch of pepper and salt. Toss everything carefully so the yogurt dressing coats all the ingredients. Alternatively, put the lid on the container and gently shake everything together.

5. 5

   Sprinkle the Grana Padano over the pasta salad just before serving. Serve immediately or store covered in the refrigerator as a meal-prep lunch.

Notes

The recipe makes one meal-prep bowl and can easily be doubled or tripled. The creator states approximately 385 kcal, 9 g fat, 36 g carbohydrates, and 35 g protein per bowl. Keep refrigerated and preferably serve chilled.

Nutrition per serving

• lunch
• salad
• pasta salad
• meal prep
• quick
• high-protein
• cold dish
• summer dish