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High Protein Greek Pasta Salad

Delicious, filling, and colorful, this High Protein Greek Pasta Salad features protein-packed pasta and fresh veggies, making it the perfect go-to dish for gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and main 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)
  • 5 oz feta (I prefer Athenos crumbles for this recipe)
Dressing and seasoning
  • 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

Method
 

Preparation
  1. 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.
Cooking
  1. 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.
  2. 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.
Mixing
  1. 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.
Resting
  1. Let the salad rest for at least 15-20 minutes (or refrigerate up to 4 hours) to develop those fabulous flavors.
Serving
  1. 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.

Notes

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 making it ahead, just avoid adding the feta until right before serving to keep everything crispy and fresh.