High Protein Pasta Salad

high_protein_pasta_Salad

High-Protein Pasta Salad

Enjoy a high-protein pasta salad that stretches your protein and veggies by combining them into one nutritious meal.   Hard-boiled eggs and your choice of protein plus Greek yogurt means energy all afternoon.

The salad has 31 grams of protein and just 21 grams of carbohydrates, which make this a great recharging meal for days with hard workouts or high stress.

It’s also budget-friendly, especially if you use canned salmon, chicken or tuna.

Ingredients

 

  •  whole wheat rotini (or similar)
  • grilled or broiled salmon pieces, chicken, roast beef, tofu or shrimp (can also sub canned salmon or tuna)
  • hard-boiled eggs
  • asparagus pieces or broccoli florets, steamed or micro-cooked (another vegetable can be substituted)
  • green onions, white and part of green (chopped)

Dressing

  • plain Greek yogurt (non-fat or low-fat)
  • extra virgin olive oil
  • lemon juice
  • Dijon mustard (or other prepared mustard)
  • 1fresh dill weed, finely chopped (1/2 teaspoon dried dill can be substituted)
  • black pepper
  • salt

Cooking Instructions

Step 1

Start boiling pasta until al dente.

Combine the cooked pasta, lean protein, egg pieces, vegetables and green onions in a serving bowl and toss to blend.

Step 2

Combine dressing ingredients in a measuring cup and stir until smooth. Pour dressing over pasta salad ingredients to gently stir to blend them.

high_protein_pasta_Salad

High protein pasta Salad

Enjoy a high-protein pasta salad at lunch that won’t give you a carb crash later! Hard boiled eggs and your choice of protein plus Greek yogurt means energy all afternoon. 31 grams of protein and just 21 grams of carbohydrates make this a great recharging meal for days with hard workouts.
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Course: Main Course
Cuisine: American
Keyword: protein pasta salad
Cook Time: 30 minutes
Servings: 4 servings
Calories:
Author: Safeway

Ingredients

  • 2 cups whole wheat rotini or similar
  • 2 cups grilled or broiled salmon pieces chicken, roast beef, tofu or shrimp
  • 4 hard-boiled eggs shelled and cut into about 8 pieces each (discard yolk from 2 eggs)
  • 2 cups almost tender asparagus pieces or broccoli florets steamed or micro-cooked (another vegetable can be substituted)
  • 3 green onions white and part of green (chopped)
  • Dressing
  • 1/2 cup plain Greek yogurt non-fat or low-fat
  • 1 1/2 Tbs extra virgin olive oil
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard or other prepared mustard
  • 1 tsp fresh dill weed finely chopped (1/2 teaspoon dried dill can be substituted)
  • 1/2 tsp black pepper
  • 1/4 tsp salt add a dash or two more of salt if desired

Instructions

  • Start boiling pasta until al dente. Combine the cooked pasta, lean protein, egg pieces, vegetables and green onions in a serving bowl and toss to blend.
  • Combine dressing ingredients in a measuring cup and stir until smooth. Pour dressing over pasta salad ingredients to gently stir to blend them.
  • Cover and refrigerate the salad until ready to serve.

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