High Protein Greek Pasta Salad (Printable Version)

Protein-rich Mediterranean pasta with chicken, fresh vegetables, and tangy feta in a light yogurt dressing.

# What You’ll Need:

→ Pasta

01 - 7 ounces whole wheat penne or rotini pasta

→ Protein

02 - 10.5 ounces cooked chicken breast, diced or 1 can chickpeas, drained for vegetarian option
03 - 7 ounces reduced-fat feta cheese, cubed
04 - 7 ounces plain nonfat Greek yogurt

→ Vegetables

05 - 1 large cucumber, diced
06 - 7 ounces cherry tomatoes, halved
07 - 1 small red onion, thinly sliced
08 - 1 red bell pepper, diced
09 - 2.8 ounces 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

# Directions:

01 - Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking process. Set aside to cool completely.
02 - In a large mixing bowl, add cooled pasta, diced chicken or drained chickpeas, cubed feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and Kalamata olives. Toss ingredients together until evenly distributed.
03 - Whisk Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl until completely smooth and emulsified.
04 - Pour prepared dressing over salad mixture and fold gently with a large spoon until all ingredients are evenly coated. Avoid over-mixing to maintain texture.
05 - Garnish with chopped fresh dill or parsley if desired. Serve immediately or cover and refrigerate for up to 48 hours to allow flavors to develop fully.

# Top Tips:

01 -
  • The dressing clings to every bite instead of pooling at the bottom of the bowl
  • It actually keeps you full for hours, unlike most pasta salads that leave you hungry an hour later
02 -
  • Overcooked pasta will turn this into mush instead of a salad, so watch it closely
  • The dressing thickens in the fridge, so add a splash of water or lemon juice before serving leftovers
03 -
  • Salt the pasta water generously since the pasta itself needs flavor
  • Let the dressed salad sit for at least one hour before serving for the best taste

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