Ingredients
Scale
- ½ cup low-fat buttermilk
- ¼ cup low-fat plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons anchovy paste
- 1 large garlic clove
- ¾ cup finely grated Parmesan cheese, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 8 ounces whole-wheat penne
- 3 cups shredded cooked chicken breast
- 1 pint cherry tomatoes, halved
- 5 cups chopped romaine lettuce
Instructions
- Blend buttermilk, yogurt, oil, lemon juice, mustard, anchovy paste, garlic, ½ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth.
- Cook pasta without salt. Drain, reserving 1 cup cooking water.
- Mix pasta, chicken, tomatoes, ¼ cup cooking water, remaining salt, and pepper in a bowl.
- Stir in dressing until combined. Add more cooking water if needed for creaminess.
- Chill covered for at least 30 minutes or up to 2 days.
- Before serving, stir in lettuce and top with remaining Parmesan.
Notes
- Use gluten-free pasta if needed.
- Keep lettuce separate until serving to avoid sogginess.
- Meal prep by storing dressing and salad ingredients separately.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Blending, Mixing
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg