simple healthy greek pasta salad (gluten free).
The most perfect meal prep or party hosting staple—meet your new favorite lightened up pasta salad! It’s packed with protein, fiber, nutrients, and flavor. Regular old pasta salad can be a little heavy and not-so-healthy. This version is made creamy with siggi’s plain yogurt- such an amazing alternative to things like sour cream and/or mayo that you might typically find in recipes like this. It’s made with super simple ingredients, no added sugars, and packs some extra protein to the dish. If you’ve been following along for awhile now, you know I absolutely love using the plain siggi’s in my savory dishes! It adds the perfect cool + creamy touch.
This dish is light and fresh, while still being hearty and filling. It’s a great balance of nutrients- complex carbs, healthy fats, and high-quality protein from chicken and the siggi’s. It’s easy to make- I think this is a great dish to try if you’re just getting more comfortable in the kitchen and/or with meal prep! It’s a nourishing, straight-forward meal you will absolutely love.
I love a gluten free quinoa pasta for this dish. If you don’t need to keep it gluten free, a regular whole grain pasta will work well too! A pasta made from whole grains and/or quinoa is a better alternative to the simple carbohydrates in a white or refined pasta. It helps to keep this dish more sustaining and to keep energy levels stable.
You could use either siggi’s 0% or siggi’s 4%- both are great options and will both lend an ultra creamy texture and perfect flavor for the smoky paprika yogurt sauce. I’m drooling just thinking about the sauce! It pairs perfectly with the crunch cucumbers, hearty pasta, and savory olives and sundried tomatoes. So good!
I love a meal that holds up well for a few days for the convenience of healthy grab-and-go meals. This is definitely one of those dishes! Add this to your weekly menu- it won’t disappoint!
serves 4 (or up to 8 as a side dish)
For the yogurt sauce:
1 (5.3 oz) single serve siggi’s plain 0% (a little more than 1/2 cup); can sub siggi’s 4% plain yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
½ tsp oregano or Italian seasoning
½ tsp smoked paprika
½ tsp sea salt
For the Pasta Salad:
1.5 lb chicken, cut into bite size pieces
1 tbsp olive oil, for the pan
Sea salt, black pepper, paprika, and Italian seasoning for chicken
1 (8 oz) box of quinoa penne pasta, or whole grain penne pasta
~3/4 of an English cucumber, diced into small cubes
½ cup cooked chickpeas
¼ cup olives, pitted
¼ cup sundried tomatoes packed in olive oil, roughly chopped
Lemon juice and olive oil for finishing
1. Start by making the sauce. In a small bowl combine all sauce ingredients until smooth, then set aside.
2. Next, make the chicken. Heat a large pan over medium heat then add olive oil. Add chicken pieces to the pan, then season with salt, pepper, paprika, and Italian seasoning. Cook until an internal temp of 165°F is reached, about 10-12 minutes, stirring occasionally. Set aside to cool.
3. Make the pasta according to directions on box. While pasta is cooking, prepare the other vegetables.
4. Rinse pasta with cool water after straining to cool. Add cooled noodles to a large bowl with chicken and all of the veggies. Stir in the yogurt sauce until everything is well combined. Add a squeeze of lemon juice and a drizzle of olive oil, then stir again and serve or store in an airtight container for up to 4 days.