Hey there 👋
This is one of those recipes I come back to again and again.
It’s quick, it’s fresh, and it keeps everyone full and happy—yes, even the picky eaters in the house.
This high-protein pasta salad is the perfect mix of creamy, tangy, and crunchy.
Great for lunchboxes, picnics, or dinner when you don’t feel like turning on the stove for long.
Bonus?
It’s super easy to tweak with whatever you have on hand.
🍴 What You’ll Need
- 3 cups cooked rotini pasta (cooled)
- 1 ½ cups cooked shredded chicken (rotisserie works great!)
- 1 cup canned black beans (rinsed and drained)
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup crumbled feta cheese
- ⅓ cup chopped parsley
- ¾ cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
❤️ Why I Love This Recipe
- It’s ready in under 20 minutes
- Super satisfying with all that protein
- My kids actually eat it—no complaints!
- Packs well for school or work lunches
- Great for using up leftover chicken
🧠 Pro Tips
- Cool your pasta first – Hot pasta will melt the dressing and make it runny.
- Use rotisserie chicken – Saves so much time and adds flavor.
- Chop everything small – Bite-sized pieces make it easier for kids to eat.
- Add the dressing right before serving – Keeps it fresh and creamy.
- Chill it for 30 mins if you can – Flavors get even better.
🛠 Tools You’ll Need
- Large mixing bowl
- Small whisk or fork
- Wooden spoon or spatula
- Measuring cups & spoons
- Cutting board and knife
🔁 Substitutions & Variations
- No chicken? Use chickpeas or tuna instead.
- Swap Greek yogurt for mayo if you like it creamier.
- Use any short pasta you like—bowties and penne work great.
- Add chopped bell peppers or red onion for more crunch.
- Make it spicy with a little sriracha or diced jalapeño!
🕒 Make Ahead Tips
- You can cook the pasta and prep all ingredients the day before. Just store everything separately and toss together with dressing before serving!
🧑🍳 How to Make It
Step 1: Cook and Cool the Pasta
Cook 3 cups of rotini pasta according to package directions. Drain and rinse with cold water. Let it cool completely.
Step 2: Make the Creamy Dressing
In a small bowl, whisk together ¾ cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon garlic powder, and a pinch of salt and pepper.
Step 3: Combine the Salad
In a large mixing bowl, add cooled pasta, 1 ½ cups shredded chicken, 1 cup black beans, 1 cup halved cherry tomatoes, 1 cup diced cucumber, ½ cup feta, and ⅓ cup chopped parsley.
Step 4: Add the Dressing and Toss
Pour the dressing over the salad. Use a wooden spoon or spatula to gently toss everything until well coated.
Step 5: Chill & Serve
Optional, but recommended: chill the salad for 30 minutes to let the flavors meld. Serve cold!
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days
- Give it a stir before serving again—add a splash of olive oil or yogurt if it looks a little dry
- Not freezer-friendly (pasta and yogurt don’t freeze well)
🍽 What to Serve With
- Grilled corn on the cob
- Fresh fruit or melon
- A side of garlic bread
- Lemonade or iced tea
❓FAQ
Can I make this dairy-free?
Yep! Use a dairy-free yogurt and skip the feta or use a plant-based version.
Can I use a different pasta shape?
Totally. Penne, bowties, shells—all work great.
Is this good for meal prep?
Absolutely! Just keep the dressing separate until you’re ready to eat.
Ready to Make It? 🙌
This pasta salad is fresh, filling, and totally flexible. Give it a try, and let me know in the comments how you liked it—or what fun twist you added. Got questions? Drop those too. I love hearing from you! 💬💛