Description
A zesty, no-mayo pasta salad with tender chicken, crisp veggies, and a creamy Greek yogurt-based dressing featuring tangy balsamic vinegar. Light, refreshing, and perfect for make-ahead meal prep or potlucks. Ideal for families or budget-friendly weeknight dinners.
Ingredients
12 oz cooked pasta (1.5 lbs | 680g)
4 boneless, skinless chicken breasts (8 oz | 225g total)
2 cups plain Greek yogurt
1/2 cup olive oil
2 cups balsamic vinegar (use non-alcoholic if sensitive)
1 large cucumber, chopped
1 lb (18-20) cherry tomatoes, halved
1 red bell pepper, diced
1 small red onion, thinly sliced
2 tbsp dried herbs (oregano, thyme, or basil)
1/4 cup honey or maple syrup (optional for sweetness)
Salt and freshly ground black pepper to taste
2 cups baby spinach or romaine (optional for added greens)
Instructions
Cook pasta according to package instructions, drain, and cool completely
Grill or pan-sear chicken breasts until fully cooked (165°F), let rest then chop
In a bowl, whisk Greek yogurt, balsamic vinegar, olive oil, herbs, honey/maple syrup, salt, and pepper
Add chopped cucumber, cherry tomatoes, bell pepper, red onion, and cooked pasta to a large bowl
Pour dressing over the salad, toss evenly
Fold in baby spinach if using, refrigerate for at least 1 hour before serving
Notes
For halal options, ensure chicken is certified halal and avoid flavored vinegars containing alcohol
Add avocado or olives for extra creaminess
Refrigerate leftovers in an airtight container for 3-4 days
Adjust balsamic vinegar to taste, or use balsamic reduction for concentrated flavor
The dressing can be prepared 1 day in advance
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 45mg