High Protein Greek Pasta Salad
High Protein Greek Pasta Salad combines protein-rich pasta, fresh vegetables, feta cheese, and a tangy lemon vinaigrette.
Ingredients
For the Pasta Salad
- 16 oz protein pasta such as Barilla Protein+
- 1 cucumber peeled and sliced into ½-inch half-moons
- 1 pint tomatoes halved
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion thinly sliced
- 5 oz feta cheese crumbles
- 2 tbsp fresh dill chopped
For the Dressing
- ⅔ cup olive oil
- ½ cup red wine vinegar
- Juice of 1 lemon
- 1 tbsp dried oregano
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Bring a large pot of salted water to a boil.
- While the water heats, prepare the vegetables. Peel and slice the cucumber, dice the bell peppers, thinly slice the red onion, and halve the tomatoes. Chop the fresh dill.
- Cook the protein pasta according to package instructions until al dente, about 9–10 minutes.
- Drain the pasta thoroughly and rinse under cold water until completely cooled.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, bell peppers, and red onion.
- Pour the dressing over the pasta mixture and toss gently until evenly coated.
- Add the feta cheese and fresh dill. Toss lightly to distribute throughout the salad.
- Let the High Protein Greek Pasta Salad rest for 15–20 minutes so the flavors can blend.
- Refrigerate until ready to serve.
- Before serving, stir gently and adjust seasoning if needed.
Notes
- Substitute feta with reduced-fat feta if desired.
- Add chickpeas for additional fiber and protein.
- Kalamata olives make a flavorful addition.
- Serve alongside grilled fish, chicken, or lamb.
- For a gluten-free version, use gluten-free high-protein pasta.