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High Protein Greek Pasta Salad

A delightful and healthy pasta salad bursting with colorful veggies, tangy feta, and a zesty lemon dressing, perfect for meal prep or a lively picnic.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 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) Can substitute with plant-based feta for a vegan option
  • 2 tbsp fresh dill, chopped Dried dill can be used in a pinch
Dressing
  • 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

Method
 

Preparation
  1. While the pasta water comes to a boil, prepare all your vegetables: peel and slice the cucumber, dice the bell peppers, and thinly slice the red onion. Halve the tomatoes and chop the fresh dill.
Cooking Pasta
  1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions (usually around 9-10 minutes until al dente). Drain and rinse under cold water until cooled.
Making the Dressing
  1. In a small bowl or jar, whisk together olive oil, red wine vinegar, and freshly squeezed lemon juice. Add the oregano, garlic powder, salt, and pepper; whisk until the dressing is emulsified.
Combining Ingredients
  1. In a large bowl, combine the cooled pasta with the prepared veggies. Pour the vinaigrette over the top and gently toss until everything is coated. Fold in the feta crumbles and fresh dill.
Chilling
  1. Let the salad rest for at least 15-20 minutes or refrigerate for up to 4 hours to soak in flavors. Serve chilled and give it a gentle stir before serving.

Notes

This salad keeps well in the fridge for 3-5 days, making it great for meal prep. It's best served cold, and the flavor improves after a day in the fridge. Not suitable for freezing as it can become mushy.