Creamy Greek Protein Pasta Salad

• For the Salad:
  • 8 ounces protein pasta (e.g., chickpea or lentil pasta)
  • 1 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   1. Cook the protein pasta according to the package instructions. Drain and rinse under cold water to cool.
   2. Set aside to let the pasta cool completely.
2. Prepare the Dressing:
   1. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
3. Mix the Salad:
   1. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
   2. Pour the dressing over the salad and toss to coat all ingredients evenly.
   3. Add the chopped parsley and gently mix to combine.
4. Serve:
   1. Chill the salad in the refrigerator for at least 30 minutes before serving.
   2. Serve as a side dish or a light meal.

This recipe will serve 4 people and provides a refreshing and nutritious summer dish. Enjoy!