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A delicious plate of High Protein Greek Pasta Salad

High Protein Greek Pasta Salad

A vibrant and nutritious pasta salad packed with protein and fresh vegetables, perfect for a healthy meal or side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Greek
Calories: 2300
Ingredients Method Notes

Ingredients
  

  • 480 g pasta I use Barilla Protein+ for the best texture
  • 1 cucumber peeled and sliced into 1/2-inch half-moons
  • 500 g tomatoes
  • 1 red bell pepper seeded and diced into 1/2-inch pieces
  • 1 yellow bell pepper
  • 1 red onion quartered and thinly sliced
  • 140 g feta I prefer Athenos crumbles for this recipe
  • 30 g fresh dill chopped
  • 160 ml olive oil
  • 120 ml red wine vinegar
  • 1 lemon freshly squeezed for the brightest acidity
  • 15 g oregano
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Method
 

  1. Prepare all your vegetables: peel and slice the cucumber, dice the red and yellow bell peppers, quarter and thinly slice the red onion, and halve the tomatoes.
  2. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 9-10 minutes. Drain and rinse under cold water.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, and freshly squeezed lemon juice. Add oregano, garlic powder, salt, and pepper.
  4. In a large bowl, combine the cooled pasta with the prepared vegetables. Pour the vinaigrette over and toss to combine. Add feta and dill, tossing gently.
  5. Let the salad rest for at least 15-20 minutes before serving to allow flavors to meld.
  6. Chill the salad until ready to serve and adjust seasoning as needed before serving.

Notes

This salad is best served cold and tastes even better the next day once the flavors have melded together.