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.
Course Main Course
Cuisine American
Keyword protein pasta salad
Cook Time 30 minutesminutes
Servings 4servings
Calories
Author Safeway
Ingredients
2cupswhole wheat rotinior similar
2cupsgrilled or broiled salmon pieceschicken, roast beef, tofu or shrimp
4hard-boiled eggsshelled and cut into about 8 pieces each (discard yolk from 2 eggs)
2cupsalmost tender asparagus pieces or broccoli floretssteamed or micro-cooked (another vegetable can be substituted)
3green onionswhite and part of green (chopped)
Dressing
1/2cupplain Greek yogurtnon-fat or low-fat
1 1/2Tbsextra virgin olive oil
2tsplemon juice
2tspDijon mustardor other prepared mustard
1tspfresh dill weedfinely chopped (1/2 teaspoon dried dill can be substituted)
1/2tspblack pepper
1/4tspsaltadd 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.