Serves: 3–4
Ingredients
Salad
- 3 cups cooked rotini pasta (use high-protein or chickpea pasta)
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- ½ cup cooked corn
- ½ cup cooked chicken breast, diced
(or canned chickpeas for vegetarian) - ¼ cup red onion, finely diced (optional)
- ¼ cup fresh cilantro or parsley, chopped
Creamy High-Protein Avocado Dressing
- ½ cup plain nonfat Greek yogurt
- ½ avocado (extra creaminess + healthy fats)
- 1 tbsp olive oil
- 1 tbsp fresh lime or lemon juice
- 1 clove garlic, minced
- Salt & black pepper, to taste
Instructions
- Cook pasta according to package instructions.
Drain and let cool slightly. - In a large bowl, combine pasta, diced avocado, tomatoes, corn, chicken (or chickpeas), onion, and herbs.
- Blend or whisk all dressing ingredients until smooth.
- Pour dressing over salad and gently toss to coat.
- Taste and adjust salt, pepper, or citrus.
- Chill 15–30 minutes for best flavor.
Approximate Nutrition (per serving, 4 servings)
- Protein: ~22–28 g
- Calories: ~350–420
- High fiber, healthy fats, balanced carbs
Easy Variations
- Extra protein: Add grilled shrimp or turkey bacon bits
- Vegan: Use plant-based yogurt + chickpea pasta
- Spicy: Add chili flakes or jalapeño
- Mediterranean: Add feta & olives
Meal Prep Tips
- Best eaten within 24 hours (avocado stays freshest)
- Add avocado just before serving if prepping ahead
If you want, I can:
- Make it Weight Watchers friendly
- Turn it into a warm pasta bowl
- Adjust macros for cutting or bulking
- Create a dairy-free high-protein version
