Why Make This Recipe
High Protein Greek Pasta Salad is a fantastic dish that combines the wholesomeness of pasta with the freshness of vegetables and the richness of feta cheese. This salad isn’t just a side dish; it can be a main course, providing you with a great source of protein thanks to the pasta and feta. It’s colorful, tasty, and perfect for meal prep, picnics, or even a light lunch at home. Plus, the ingredients are easy to find, making this recipe accessible for everyone.
How to Make High Protein Greek Pasta Salad
Ingredients:
- 16 oz pasta (I use Barilla Protein+ for the best texture)
- 1 cucumber (peeled and sliced into 1/2-inch half-moons)
- 1 pint tomatoes
- 1 red bell pepper (seeded and diced into 1/2-inch pieces)
- 1 yellow bell pepper
- 1 red onion
- 5 oz feta (I prefer Athenos crumbles for this recipe)
- 2 tbsp fresh dill, chopped
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 lemon (freshly squeezed for the brightest acidity)
- 1 tbsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Directions:
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While the pasta water comes to a boil, prepare all your vegetables. Peel and slice the cucumber, dice the bell peppers, thinly slice the red onion, and halve the tomatoes. Chop the fresh dill and have the feta crumbles ready. This prep will help you stay organized and make everything easier after cooking the pasta.
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Bring a large pot of salted water to a rolling boil and cook the Barilla Protein+ pasta according to package directions until al dente—usually around 9-10 minutes. Drain the pasta thoroughly, then rinse it under cold running water until completely cooled. This stops the cooking process and helps the pasta stay firm when mixed with the dressing.
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In a small bowl or jar, whisk together the olive oil, red wine vinegar, and freshly squeezed lemon juice. Add the oregano, garlic powder, salt, and pepper, whisking until the dressing is well combined. Fresh lemon juice gives the dressing a bright taste.
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In a large bowl, combine the cooled pasta with the prepared vegetables. Pour the vinaigrette over the pasta and vegetables, then gently toss everything together until evenly mixed. Add the feta crumbles and fresh dill, tossing once more to incorporate everything. Let the salad rest for at least 15-20 minutes or refrigerate for up to 4 hours. This helps the flavors meld together beautifully.
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Transfer the Greek pasta salad to the refrigerator and chill until ready to serve. Just before serving, give it a gentle stir and taste for seasoning, adjusting salt, pepper, or vinegar as needed. This salad is best served cold and often tastes even better the next day!
How to Serve High Protein Greek Pasta Salad
Serve this salad chilled, either on its own or as a side with grilled chicken or fish. It’s also perfect for potlucks, BBQs, or any gathering where you want to impress with minimal effort. You can add some crusty bread on the side for a complete meal.
How to Store High Protein Greek Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. The flavors continue to develop, making it taste even better the next day.
Tips to Make High Protein Greek Pasta Salad
- For added crunch, consider adding olives or capers.
- Experiment with different vegetables based on what’s in season or what you have on hand.
- To keep it gluten-free, choose a gluten-free pasta option.
- Feel free to increase or decrease the amount of feta cheese based on your taste preference.
Variation
You can customize this salad by adding grilled chicken or shrimp for extra protein. Quinoa can also be used instead of pasta for a gluten-free option, and you can mix in some leafy greens like spinach or arugula for added nutrition.
FAQs
1. Can I make this salad ahead of time?
Yes! You can prepare this salad a day in advance. Just be sure to store it in the refrigerator. The flavors will meld nicely.
2. What type of pasta is best for this recipe?
Using Barilla Protein+ pasta adds more protein, but any pasta you enjoy will work. Whole grain or gluten-free pasta are also great options.
3. How do I prevent the pasta from sticking together?
Rinse the pasta under cold water after cooking to stop the cooking process and remove excess starch that can cause sticking.
High Protein Greek Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A colorful and nutritious pasta salad featuring fresh vegetables, feta cheese, and a tangy vinaigrette, perfect for meal prep or light lunches.
Ingredients
- 16 oz pasta (Barilla Protein+ recommended)
- 1 cucumber (peeled and sliced into 1/2-inch half-moons)
- 1 pint tomatoes (halved)
- 1 red bell pepper (seeded and diced into 1/2-inch pieces)
- 1 yellow bell pepper (diced)
- 1 red onion (thinly sliced)
- 5 oz feta cheese (crumbled)
- 2 tbsp fresh dill (chopped)
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 lemon (freshly squeezed)
- 1 tbsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare all your vegetables while the pasta water comes to a boil.
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente (9-10 minutes).
- Drain the pasta and rinse it under cold water until completely cooled.
- Whisk together olive oil, red wine vinegar, and lemon juice with oregano, garlic powder, salt, and pepper in a small bowl.
- Combine the cooled pasta with the prepared vegetables in a large bowl.
- Pour the vinaigrette over the pasta and vegetables, then gently toss until evenly mixed.
- Add the feta crumbles and fresh dill, tossing once more.
- Let the salad rest for at least 15-20 minutes or refrigerate for up to 4 hours before serving.
- Chill until ready to serve, stirring gently and adjusting seasoning as needed.
Notes
Best served cold; can be made a day ahead for improved flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
