High Protein Greek Pasta Salad (Printable)
Protein-packed Mediterranean pasta with chicken, fresh vegetables, and tangy feta in a light Greek yogurt dressing.
# What You'll Need:
→ Pasta
01 - 7 oz whole wheat penne or rotini
→ Protein
02 - 10.5 oz cooked chicken breast, diced
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 Steps:
01 - Cook pasta according to package directions until al dente. Drain well, rinse under cold water to stop cooking and cool down, then set aside.
02 - In a large salad bowl, combine cooled pasta, diced chicken, feta cheese cubes, cucumber, tomatoes, red onion, bell pepper, and Kalamata olives.
03 - Whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl until smooth and creamy.
04 - Pour dressing over salad mixture and toss gently until all ingredients are evenly coated. Garnish with fresh dill or parsley if using.
05 - Serve immediately at room temperature or refrigerate for up to 2 days to allow flavors to meld together.
# Expert Advice:
01 -
- 32 grams of protein per serving keeps you satisfied for hours without that heavy afternoon crash
- The Greek yogurt dressing creates the creamiest tang without loads of heavy mayo or oil
- Everything tastes better on day two when those Mediterranean flavors really get to know each other
02 -
- Rinse the pasta under cold water until it is completely cool or it will wilt the fresh vegetables
- The salad needs at least an hour in the fridge for the flavors to meld properly
- Dont skip the salt because the pasta absorbs it and needs that seasoning boost
03 -
- Toast the oregano in a dry pan for thirty seconds before adding to the dressing
- Save some feta and olives to sprinkle on top right before serving for the prettiest presentation