High-Protein Mediterranean Macaroni Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of generously salted water to a boil.

Step 2

Add whole wheat and red lentil pasta and cook according to package directions (usually 7-9 minutes or until al dente).

Step 3

Drain pasta and broccoli, rinse under cold water to stop cooking, and set aside in a large bowl.

Step 4

While pasta cooks, dice cooked chicken breast into 1cm cubes.

Step 5

Peel and chop hard-boiled eggs.

Step 6

Dice tomatoes, bell pepper, and cucumber. Finely chop red onion.

Step 7

Rinse and drain chickpeas.

Step 8

Slice olives if not pre-sliced.

Step 9

In a medium bowl, combine Greek yogurt, mayonnaise, olive oil, vinegar, minced garlic, lemon juice, and all seasonings.

Step 10

Whisk until smooth and well combined. Taste and adjust seasonings as needed.

Step 11

In the large bowl with cooled pasta, add chicken, eggs, cottage cheese, chickpeas, and all prepared vegetables.

Step 12

Pour dressing over the salad and gently toss until everything is well coated.

Step 13

Add crumbled feta cheese and pumpkin seeds, and gently fold into the salad.

Step 14

Season with additional salt and pepper if needed.

Step 15

For best results, refrigerate for at least 30 minutes before serving to allow flavors to meld.

Step 16

Serve chilled, garnished with additional herbs if desired.