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High Protein Greek Pasta Salad

High Protein Greek Pasta Salad That's Perfect for Meal Prep

High Protein Greek Pasta Salad is my go-to dish for something light yet satisfying, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 16 oz Pasta Use Barilla Protein+ for a delicious, protein-rich base.
  • 1 Cucumber Adds crunch and freshness; salt and let sit for 10 minutes.
  • 1 pint Tomatoes Juicy and sweet; halve or quarter based on size.
  • 1 Red Bell Pepper Dice into 1/2-inch pieces for a uniform texture.
  • 1 Yellow Bell Pepper Adds flavor and brightens up the salad.
  • 1 Red Onion Quarter and thinly slice.
  • 5 oz Feta Cheese Use crumbled Athenos for the best flavor.
  • 2 tbsp Fresh Dill Enhances freshness; substitute with parsley if necessary.
For the Dressing
  • 2/3 cup Olive Oil Richness and smoothness come from this delicious dressing base.
  • 1/2 cup Red Wine Vinegar Provides acidity to balance and brighten the flavors.
  • 1 Lemon Freshly squeezed juice adds a zesty brightness.
  • 1 tbsp Oregano Earthy undertones enhance the flavor.
  • 1/2 tsp Garlic Powder Amplifies overall flavor.
  • 1/4 tsp Salt Essential for enhancing all the flavors.
  • 1/4 tsp Pepper Adds warmth and depth to flavor profile.

Equipment

  • Large Pot
  • Mixing bowl
  • Colander
  • medium bowl

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables: Wash and chop the fresh ingredients. Slice the cucumber and let sit with salt for 10 minutes. Halve or quarter the tomatoes, dice the bell peppers, and slice the onion. Set aside in a large mixing bowl.
  2. Cook the pasta: Boil salted water, add pasta, and cook according to package directions (9–10 minutes). Drain and rinse under cold water.
  3. Make the dressing: Combine olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper. Whisk until emulsified.
  4. Combine ingredients: Add cooled pasta to vegetables, pour dressing over, and gently toss until evenly coated.
  5. Add feta and dill: Fold in feta cheese and dill. Let the salad rest for 15–20 minutes or refrigerate for up to 4 hours.
  6. Serve and enjoy: Stir gently before serving, chill until ready to eat.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 37gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This salad is perfect for meal prep and gets better as it sits! Keep it in an airtight container for up to 4 days.

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