High Protein Greek Pasta Salad
A bright, crunchy, and protein-rich pasta salad made with feta, fresh vegetables, and a tangy lemon vinaigrette, perfect for meal prep and potlucks.
Ingredients
Pasta and Vegetables
- 16 oz pasta (preferably Barilla Protein+) Keeps a firm al dente bite even after chilling.
- 1 cucumber (peeled and sliced into 1/2-inch half-moons) Should be translucent at the edges.
- 1 pint tomatoes
- 1 red bell pepper (seeded and diced into 1/2-inch pieces)
- 1 yellow bell pepper
- 1 red onion (quarter and thinly sliced)
Dressing and Flavorings
- 2 tbsp fresh dill, chopped Brightens the salad. Dried dill can be used but is less flavorful.
- 2/3 cup olive oil Extra-virgin preferred for richness.
- 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 Adjust to taste.
- 1/4 tsp pepper Adjust to taste.
Cheese
- 5 oz feta (Athenos crumbles preferred) Provides creaminess and tang.
Instructions
Preparation
- While the pasta water comes to a boil, peel and slice the cucumber, dice the bell peppers, quarter and slice the onion, and halve the tomatoes. Prepare the dill and feta.
Cooking the Pasta
- Cook the pasta according to package directions until al dente, then drain and rinse under cold water to cool.
Making the Vinaigrette
- Whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until emulsified.
Combining Ingredients
- In a large bowl, combine the cooled pasta, prepared vegetables, and vinaigrette. Toss with feta and dill, then let rest for 15-20 minutes.
Chilling and Serving
- Chill the salad in the refrigerator until ready to serve, adjusting seasoning as needed before serving.
Notes
Best served cold. Tastes even better the next day as flavors meld. Store in an airtight container for up to 4 days.