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Creamy high-protein pasta salad with chicken, vegetables, and a flavorful dressing.

Creamy High-Protein Pasta Salad with Chicken

A tangy, yogurt-based fusilli salad studded with chicken, cucumber, tomatoes, and fresh mozzarella — perfect for weeknight dinners, potlucks, or meal-prep lunches.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the salad
  • 12 oz Brami fusilli pasta (or any corkscrew/spiral pasta)
  • 1 pound cooked chicken breast, diced (rotisserie works great)
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, chopped (seeded if very watery)
  • 4 oz fresh mozzarella, cubed or torn
  • 2 tbsp fresh herbs, chopped (basil, parsley, or dill)
For the dressing
  • 2 cups plain Greek yogurt (thick, full-fat or 2% for best texture)
  • 2 tbsp Dijon mustard
  • 2 tbsp lemon juice (fresh)
  • 2 tsp garlic powder

Method
 

Cooking the Pasta
  1. Bring a large pot of generously salted water to a boil.
  2. Add the fusilli and cook until just al dente (usually 1–2 minutes less than package directions).
  3. Drain the pasta and immediately rinse under cold water to stop cooking and cool the noodles. Shake well to remove excess water.
Making the Dressing
  1. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and garlic powder until smooth.
  2. Taste and add a pinch of salt or more lemon if you want more brightness.
Combining Ingredients
  1. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, chopped cucumber, diced chicken, mozzarella, and chopped herbs.
  2. Pour the dressing over the salad and fold gently until everything is coated. Avoid crushing the tomatoes or mozzarella.
  3. Season with salt and freshly ground black pepper to taste.
Chilling
  1. Cover and chill for at least 20 minutes so the flavors marry.
  2. Serve cold or bring to room temperature before plating.

Notes

This salad is perfect for meal prep, potlucks, or quick lunches. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. You can freeze cooked chicken separately and assemble fresh when ready.