Description
A delicious and nutritious High Protein Greek Pasta Salad, perfect for a filling meal or side dish.
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)
1 yellow bell pepper
1 red onion
5 oz feta (I prefer Athenos crumbles for this recipe)
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
Instructions
- Cook the pasta according to package instructions, then drain and let it cool.
- In a large bowl, combine the cooled pasta, cucumber, tomatoes, red bell pepper, yellow bell pepper, red onion, feta, and dill.
- In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper to create the dressing.
- Pour the dressing over the pasta salad and toss well to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Feel free to add grilled chicken or chickpeas for extra protein. This salad is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 25 mg
Keywords: High Protein Greek Pasta Salad, pasta salad, high protein, Greek salad, healthy pasta