High Protein Greek Pasta Salad
A vibrant, no-cook salad combining high-protein pasta with zesty Mediterranean flavors. Loaded with vegetables, tangy dressing, and crumbly feta, it’s a refreshing, satisfying meal perfect for meals on the go or sharing with a crowd.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 8 servings
- Category: salads
- Method: No-cook (dressing) + boiling
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
16 oz high-protein pasta (Barilla Protein+Â recommended)
1 English cucumber, peeled and sliced into 1/2-inch half-moons
1 pint cherry tomatoes, halved
1 red bell pepper, seeded and diced
1 yellow bell pepper, diced
1 red onion, thinly sliced and quartered
5 oz feta cheese (Athenos crumbles preferred)
2 tbsp fresh dill, chopped
2/3 cup extra virgin olive oil
1/2 cup apple cider vinegar (substituted for wine vinegar)
1 lemon, freshly squeezed
1 tbsp oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Instructions
Prepare All Vegetables and Mise En Place
Cook pasta according to package instructions until al dente
Drain and let cool to room temperature
Whisk olive oil, apple cider vinegar, lemon juice, oregano, garlic powder, salt, and pepper to make the dressing
In a large bowl, combine cooked pasta, cucumber, cherry tomatoes, bell peppers, and red onion
Pour dressing over the salad and toss gently
Fold in feta cheese and fresh dill
Chill for at least 30 minutes before serving to allow flavors to meld
Notes
Cherry tomatoes can be substituted with grape tomatoes.
Feta can be omitted or replaced with halal feta alternative.
Dressing can be made up to 1 day ahead.
Salad improves with time as flavors develop.
Store in a sealed container in the fridge for up to 3Â days.
Find it online: https://cookingwithramsay.com/high-protein-greek-pasta-salad/