Pasta Salad 6 servings

Calories 423/Protein 40g/Carbs 45g/Fat 9g (per serving)

Link to the inspiration for the recipe

This is a great recipe. I don’t make anything for posting you to his site, but he has a lot of interesting options and recipes. It’s definitely helped me understand more.

Ingredient List

• 4-6 Chicken Tenderloin (cooked and cubed)

• 1-1.5 lb of Banza Pasta (this is high protein and doesn’t taste too weird)

• 1/2 Red Onion finely diced

• 2 Carrot finely diced

• 1 stalk of Celery rinses and diced finely

• 1 oz pickle juice

• Juice of 1 Lime

• 1 clove of Elephant Garlic minced

• 5 g Garlic Powder

• 100g Light Mayo

• 100g Low Fat Greek Yogurt (plain)

• 2g Cayenne Pepper (optional)

• Pinch of MSG (optional)

• salt and pepper to taste

Instructions

1. Boil water and OVERCOOK the pasta. It should be past al dente to remain chewy. (it’s in the video)

2. Dice onion, carrot, celery to about the same size and send it into the biggest bowl you got

3. Mince the garlic, chop the cooked chicken and send it to the bowl

4. In a smaller bowl, mix mayo, Greek yogurt, garlic powder, cayenne pepper, lime juice, MSG, and salt and pepper to taste

5. Cool your pasta to room temp and send everything to the big bowl. Mix it up salt and pepper or lime juice or what feels right

6. If you can wait overnight… it’s better. but the pasta should be cold when you eat it.