High Protein Greek Pasta Salad (Print Version)
Protein-packed Mediterranean pasta with fresh vegetables, feta, and tangy yogurt dressing.
# What You Need:
→ Pasta
01 - 7 oz whole wheat penne or rotini
→ Protein
02 - 10.5 oz cooked chicken breast, diced (or 1 can chickpeas, drained, for vegetarian option)
03 - 7 oz reduced-fat feta cheese, cubed
04 - 7 oz Greek yogurt, plain, nonfat
→ Vegetables
05 - 1 large cucumber, diced
06 - 7 oz cherry tomatoes, halved
07 - 1 small red onion, thinly sliced
08 - 1 red bell pepper, diced
09 - 2.8 oz pitted Kalamata olives, halved
→ Dressing
10 - 2 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon red wine vinegar
13 - 1 clove garlic, minced
14 - 1 teaspoon dried oregano
15 - Salt and freshly ground black pepper, to taste
16 - Optional: fresh dill or parsley, chopped
# How to Prepare:
01 - Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
02 - In a large bowl, combine cooked pasta, chicken or chickpeas, feta cheese, cucumber, tomatoes, red onion, bell pepper, and olives.
03 - In a separate small bowl, whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until smooth.
04 - Pour the dressing over the salad and toss gently to combine all ingredients. Garnish with chopped fresh dill or parsley if desired. Serve immediately or refrigerate for up to 2 days for flavors to meld.
# Expert Advice:
01 -
- The creamy Greek yogurt dressing makes every bite feel indulgent while keeping it lighter than traditional mayo-based pasta salads
- You can assemble it in under 30 minutes and it actually tastes better after a day in the fridge
02 -
- Rinse the pasta thoroughly after cooking or the residual heat will melt your feta into weird little puddles and nobody signed up for that
- The dressing will seem thick at first but the juicy vegetables release liquid as they sit and create the perfect consistency
03 -
- Chop all your vegetables slightly larger than you think necessary because they shrink when tossed with the dressing
- Save a handful of feta to sprinkle on top right before serving so those white cubes catch the light and look absolutely gorgeous