Ever craved a pasta salad that actually fills you up and tastes incredible?
This High Protein Greek Pasta Salad is just the ticket! With its colorful veggies and a tangy dressing, it’s a feast for your senses. Plus, the addition of protein-packed pasta means you won’t be left feeling like you just munched on a side dish. It’s quick, easy, and downright delicious, making it the perfect go-to option for your next gathering or meal prep!
Why make this recipe
Let’s talk about why this salad deserves a spot in your weekly lineup. First off, it’s super easy to make and requires minimal cleanup—because who wants to spend all day in the kitchen? Secondly, it’s a family-friendly recipe that even picky eaters will enjoy (you might just need to sneak in a veggie or two). And lastly, it’s packed with flavor and nutrition, so you can feel good about what you’re serving! Who doesn’t love a dish that balances deliciousness and health?
Ingredients:
You don’t need fancy stuff — just these basics!
- 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:
While the pasta water comes to a boil, prep your veggies! Peel and slice the cucumber, dice those bell peppers, quarter and thinly slice the red onion, and halve the tomatoes. Chop the fresh dill and get your feta crumbles ready. Make this fast—all that prep means less stress after cooking.
Bring a large pot of salted water to a rolling boil. Cook the Barilla Protein+ pasta for about 9-10 minutes, or until al dente. Drain it thoroughly and rinse under cold running water until completely cooled. This helps avoid mushiness with the acidic dressing.
In a small bowl or jar, whisk together olive oil, red wine vinegar, and freshly squeezed lemon juice. Add oregano, garlic powder, salt, and pepper. Whisk until everything is emulsified. Trust me, fresh lemon juice makes it sing! 🍋
In a large bowl, combine the cooled pasta with the prepared vegetables. Pour that bright vinaigrette over everything, then gently toss until well coated. Add in the feta crumbles and fresh dill, tossing once more to bring it all together.
Let the salad rest for at least 15-20 minutes (or refrigerate up to 4 hours) to develop those fabulous flavors. Don’t skip this step; it’s where the magic happens!
Chill the pasta salad until you’re ready to serve. Give it a stir and taste for seasoning, adding more salt, pepper, or vinegar as needed.
How to make High Protein Greek Pasta Salad (Overview)
Making this salad is a breeze! Start by boiling water and prepping your fresh veggies like a champ. While your pasta cooks, you’ll whip up a zesty dressing that’ll make everything pop. Once the pasta’s cooled, it’s just about tossing it all together and letting it hang in the fridge for a bit. Pro tip: The longer it sits, the better it gets! Seriously, it’s like waiting for the cookies to bake, but totally worth it.
How to serve High Protein Greek Pasta Salad
When it comes to serving, you can go all out! Picture this: a vibrant bowl of pasta salad with deep reds, greens, and whites shimmering under the light. Drizzle a bit more olive oil for a shine and top with a sprinkle of dill. Whether served chilled on a picnic blanket or as a side to grilled chicken, this salad adds a refreshing crunch and burst of flavor. The aroma of fresh veggies mingling with the tangy dressing is simply heavenly! 🌿🤤
How to store High Protein Greek Pasta Salad
This salad keeps well in the fridge for up to 4-5 days. Store it in an airtight container to maintain its freshness. If you’re thinking of making it ahead, feel free! Just avoid adding the feta until right before you serve to keep everything crispy and fresh. No need for reheating here; just grab and dig in cold!
Tips to make High Protein Greek Pasta Salad
- Timing is everything! Prep your veggies while the water boils to save time.
- Wanna swap? Use chickpea pasta or quinoa for extra protein & a different flavor.
- Mix up the veggies based on what’s in the fridge. Zucchini or spinach can also work great.
- Not a fan of feta? Try crumbled goat cheese or leave it out for a vegan twist!
Variation
Feeling adventurous? Add some olives for a salty kick or toss in grilled chicken for added protein. You can even turn it vegan by swapping out the feta for nutritional yeast or a vegan cheese option. The possibilities are endless!
FAQs
1. Can I make this salad ahead of time?
Absolutely! It tastes even better when made a day in advance. Just hold off on the feta till serving!
2. What can I substitute for the pasta?
Try quinoa, farro, or even zoodles for a gluten-free option.
3. How long does this salad keep in the fridge?
It stays fresh for about 4-5 days, stored in an airtight container. No soggy pasta here!
📌 Pin this recipe for your next cozy dinner night!
High Protein Greek Pasta Salad
Ingredients
Method
- While the pasta water comes to a boil, prep your veggies! Peel and slice the cucumber, dice those bell peppers, quarter and thinly slice the red onion, and halve the tomatoes. Chop the fresh dill and get your feta crumbles ready.
- Bring a large pot of salted water to a rolling boil. Cook the Barilla Protein+ pasta for about 9-10 minutes, or until al dente. Drain it thoroughly and rinse under cold running water until completely cooled.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, and freshly squeezed lemon juice. Add oregano, garlic powder, salt, and pepper. Whisk until everything is emulsified.
- In a large bowl, combine the cooled pasta with the prepared vegetables. Pour the vinaigrette over everything, then gently toss until well coated. Add in the feta crumbles and fresh dill, tossing once more to bring it all together.
- Let the salad rest for at least 15-20 minutes (or refrigerate up to 4 hours) to develop those fabulous flavors.
- Chill the pasta salad until you’re ready to serve. Give it a stir and taste for seasoning, adding more salt, pepper, or vinegar as needed.