Let’s create this vibrant and healthy pasta salad:

1. Cook the Pasta:

• Bring a large pot of generously salted water to a boil.
• Add the whole wheat or protein-enriched pasta and cook according to package directions until al dente (tender but still firm to the bite).
• Drain the cooked pasta thoroughly in a colander. Rinse briefly with cold water to stop the cooking process and cool it down for the salad. Drain very well again.

2. Prepare the Dressing:

• While the pasta cooks, or once it’s draining, prepare the dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, optional Greek yogurt, Dijon mustard, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper until well combined and emulsified. Taste and adjust seasoning if needed.

3. Combine Salad Ingredients:

• In a large salad bowl, combine the cooked and cooled pasta, diced grilled chicken breast, drained and rinsed chickpeas, thawed edamame (or green peas), halved cherry tomatoes, diced cucumber, finely chopped red onion, optional crumbled feta cheese, and sunflower or pumpkin seeds.

4. Dress the Salad:

• Pour the prepared lemon-Dijon dressing over the pasta salad ingredients in the large bowl.
• Toss everything together gently but thoroughly until all the ingredients are evenly coated with the dressing.

5. Chill (Recommended):

• Cover the bowl with plastic wrap or transfer the salad to an airtight container.
• Refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

6. Garnish and Serve:

• Just before serving, give the pasta salad another gentle toss.
• Garnish with freshly chopped parsley or basil. Serve chilled or at cool room temperature.

A healthy, flavorful, and satisfying salad ready with simple steps