Go Back
–+ servings
High Protein Greek Pasta Salad

High Protein Greek Pasta Salad for a Fresh Meal Prep Delight

A vibrant High Protein Greek Pasta Salad that is perfect for meal prep and healthy lunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 16 oz Barilla Protein+ pasta Provides a hearty texture; feel free to opt for gluten-free pasta if necessary.
  • 1 Cucumber Peeled and sliced into 1/2-inch half-moons; a seedless variety works best.
  • 1 pint Tomatoes Halved or quartered based on size; cherry tomatoes are a fantastic choice.
  • 1 Red Bell Pepper Diced into 1/2-inch pieces; can substitute with orange or yellow peppers for variety.
  • 1 Yellow Bell Pepper Diced; replace with preferred bell pepper if desired.
  • 1 Red Onion Quartered and thinly sliced; consider green onions for a milder taste.
  • 5 oz Feta Cheese Provides tangy flavor; use Tofu feta for a dairy-free alternative.
  • 2 tbsp Fresh Dill Chopped; dried dill can substitute if fresh isn’t available.
For the Dressing
  • 2/3 cup Olive Oil Adds richness to the salad; avocado oil is a flavorful alternative.
  • 1/2 cup Red Wine Vinegar Provides acidity; white wine vinegar makes a lighter dressing option.
  • 1 Lemon Freshly squeezed for maximum flavor; lime juice is a zesty alternative.
  • 1 tbsp Oregano Offers earthy flavor; Italian seasoning can serve as a substitution.
  • 1/2 tsp Garlic Powder Enhances overall flavor; swap for fresh minced garlic for a bolder taste.
  • 1/4 tsp Salt Adjust according to your preference for seasoning.
  • 1/4 tsp Pepper Adjust to taste; fresh cracked pepper brings more flavor.

Equipment

  • Large Pot
  • Mixing bowl
  • Whisk
  • Spatula
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Start by preparing your fresh vegetables. Slice the cucumber, dice the bell peppers, thinly slice the onion, halve or quarter the tomatoes, and chop the dill.
  2. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 9 to 10 minutes. Drain and rinse under cold water.
  3. In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, and garlic powder. Season with salt and pepper to taste.
  4. In a large mixing bowl, combine the cooled pasta with the prepared vegetables. Pour the dressing over and toss together.
  5. Fold in the crumbled feta cheese and chopped dill gently.
  6. Allow the salad to sit for 15-20 minutes before serving.
  7. Serve chilled, adjusting seasoning as necessary.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 400mgPotassium: 350mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 4 days. Consider keeping the dressing separate until serving to maintain the salad's crispness.

Tried this recipe?

Let us know how it was!