Ingredients
Scale
- 12 oz Protein-enriched pasta (such as chickpea, lentil, or Barilla Protein+)
- 8 slices thick-cut bacon, cooked until crispy and chopped
- 2 cups cherry tomatoes, halved
- 3 cups romaine lettuce, chopped
- 1/2 red onion, finely diced
- 1 cup plain non-fat Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh chives, minced
Instructions
- Bring a large pot of salted water to a boil. Add the protein pasta and cook according to the package directions for al dente. Once finished, drain the pasta and immediately rinse it under cold water to stop the cooking process and prevent it from sticking together.
- While the pasta is cooking, fry the bacon in a skillet over medium heat until it reaches your desired level of crispiness. Transfer the cooked bacon to a paper towel-lined plate to drain any excess grease. Once cooled, chop the bacon into bite-sized pieces.
- In a small mixing bowl, combine the plain Greek yogurt, light mayonnaise, lemon juice, garlic powder, and smoked paprika. Whisk until the mixture is smooth and creamy. Taste and season with salt and pepper as needed.
- Wash and chop the romaine lettuce, halve the cherry tomatoes, and finely dice the red onion. Keeping the vegetables fresh and bite-sized ensures every forkful has a bit of everything.
- In a large salad bowl, combine the cooled pasta, chopped bacon, cherry tomatoes, and red onion. Pour the Greek yogurt dressing over the ingredients and toss gently until everything is evenly coated. Fold in the chopped romaine lettuce just before serving to keep it crisp.
- Sprinkle the fresh chives over the top for a pop of color and extra flavor. Serve immediately or let it chill in the fridge for 30 minutes to allow the flavors to deepen.
- Cook Time: 25 minutes