Step 1

Cook pasta in salted boiling water according to package directions. After pasta is cooked, drizzle with olive oil and let cool in a bowl.

Step 2

Cook chicken breast.

Step 3

Add chopped spinach, diced cherry tomatoes and avocado to a bowl. Then add to the bowl chicken breast, mini mozzarellas, cooked and cooled pasta and a drizzle olive oil.

Step 4

In a small bowl whisk together Greek Yogurt, low-fat mayo, salt and paprika until creamy. Add Greek yogurt dressing over the bowl and toss protein pasta salad.

Step 5

Serve directly or store in a food container and refrigerate for up to 3 days.