High Protein Greek Pasta Salad (Printable Version)

Vibrant Mediterranean salad with protein-packed twist, featuring pasta, feta, and fresh vegetables in tangy yogurt dressing.

# What You 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

# How-To Steps:

01 - Cook pasta according to package directions until al dente. Drain well, rinse under cold water to stop cooking, and set aside to cool completely.
02 - In a large salad bowl, combine the cooled pasta, diced chicken or chickpeas, cubed feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and halved olives.
03 - In a separate small bowl, whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until smooth and well combined.
04 - Pour the yogurt dressing evenly over the salad. Toss gently but thoroughly to coat all ingredients with the dressing.
05 - Garnish with chopped fresh dill or parsley if desired. Serve immediately or refrigerate in an airtight container for up to 2 days to allow flavors to meld together.

# Helpful Tips:

01 -
  • You get that perfect Greek restaurant flavor without leaving your kitchen
  • The protein keeps you full for hours while still feeling light and refreshing
  • Everything can be prepped ahead so it actually tastes better the next day
02 -
  • Rinse the pasta thoroughly or the residual heat will wilt your fresh vegetables
  • The yogurt dressing can seem thin at first but thickens up as it chills
  • Salt your pasta water well since the noodles themselves need flavor
03 -
  • Let the salad rest at least 30 minutes before serving for the best flavor integration
  • Make the dressing separate and store extra in the fridge to refresh leftovers

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