High Protein Greek Pasta Salad Recipe
This High Protein Greek Pasta Salad is a vibrant and satisfying dish featuring protein-rich pasta, fresh vegetables, tangy feta cheese, and a bright lemon and red wine vinegar dressing. Perfect for a nutritious lunch or a colorful side salad, it combines crisp cucumbers, sweet bell peppers, juicy tomatoes, and fresh dill for a refreshing Mediterranean-inspired flavor profile that improves with chilling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 16 oz pasta (preferably Barilla Protein+ for best texture)
- 1 cucumber, peeled and sliced into 1/2-inch half-moons
- 1 pint tomatoes, halved or quartered if large
- 1 red bell pepper, seeded and diced into 1/2-inch pieces
- 1 yellow bell pepper, seeded and diced into 1/2-inch pieces
- 1 red onion, quartered and thinly sliced
- 5 oz feta cheese, crumbled (Athenos crumbles recommended)
- 2 tbsp fresh dill, chopped
Dressing Ingredients
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 lemon, freshly squeezed
- 1 tbsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare Vegetables: While waiting for the pasta water to boil, peel and slice the cucumber into 1/2-inch half-moons. Dice the red and yellow bell peppers into 1/2-inch pieces, quarter and thinly slice the red onion, and halve or quarter the tomatoes depending on size. Chop the fresh dill and have the feta crumbles ready to go. This ensures all ingredients are fresh and prepped before mixing.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook the Barilla Protein+ pasta according to package instructions, usually about 9-10 minutes, until al dente. Drain the pasta and immediately rinse under cold running water to stop the cooking process and cool it, preventing mushiness when combined with the acidic dressing.
- Make Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, and freshly squeezed lemon juice. Add the oregano, garlic powder, salt, and black pepper, whisking until the dressing is well emulsified and combined. Fresh lemon juice adds a bright, vibrant acidity to the dressing.
- Toss Salad: In a large bowl, combine the cooled pasta with the prepared vegetables. Pour the vinaigrette over the mixture and gently toss until everything is evenly coated. Add the feta crumbles and chopped fresh dill, tossing once more for even distribution. Let the salad rest for at least 15-20 minutes or refrigerate up to 4 hours so the pasta absorbs the dressing flavors for maximum taste.
- Chill and Serve: Transfer the salad to the refrigerator and chill until ready to serve. Before serving, gently stir and adjust seasoning with additional salt, pepper, or vinegar if needed. Serve cold. The flavors meld beautifully when made ahead, making this salad even more delicious the next day.
Notes
- Use Barilla Protein+ pasta or any high-protein pasta to boost the protein content.
- Rinsing the pasta under cold water stops it from overcooking and keeps the texture firm in the salad.
- Fresh lemon juice is preferred over bottled for a brighter, fresher flavor in the dressing.
- Allowing the salad to rest before serving enhances the flavor melding and texture.
- The salad can be refrigerated for up to 4 hours before serving and tastes better the next day.
- Adjust seasoning at the end to suit your taste preferences.
Keywords: Greek pasta salad, high protein pasta salad, vegan pasta salad, Mediterranean salad, healthy pasta salad, feta pasta salad, protein-rich salad, easy summer salad
