High Protein Greek Pasta Salad
This high protein Greek pasta salad is a fresh, healthy, and satisfying dish made with protein-packed pasta, crisp vegetables, feta cheese, and a bright lemon-oregano vinaigrette. Ready in just 25 minutes, it is perfect for meal prep, potlucks, and light yet filling lunches.
Servings: 4 servings
Calories: 380kcal
Cost: 3
Equipment
- large pot
- colander
- mixing bowl
- knife
- cutting board
- Jar with lid for dressing
Ingredients
- 300 g protein pasta
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, thinly sliced
- 150 g feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt, to taste
- black pepper, to taste
Instructions
- Slice the cucumber and lightly salt it, then let it sit for 10 minutes before patting dry. Dice the bell peppers, slice the onion, halve the tomatoes, and chop the dill.
- Bring a large pot of salted water to a boil and cook the protein pasta until al dente. Drain and rinse under cold water until fully cooled.
- In a jar or bowl, combine olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper. Shake or whisk until emulsified.
- In a large bowl, combine pasta, cucumber, bell peppers, onion, and tomatoes. Add most of the dressing and toss to coat evenly.
- Add feta and fresh dill, then toss gently. Refrigerate for at least one hour. Before serving, add remaining dressing and adjust seasoning.
Notes
Salt cucumbers and let sit 10 minutes before drying to avoid watering down the salad. Reserve part of the dressing to refresh before serving. Use fresh dill for best flavor. Store refrigerated up to 4 days. For variations, add chicken, swap feta for vegan cheese, or use gluten-free pasta.