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–+ servings
High Protein Greek Pasta Salad

High Protein Greek Pasta Salad for A Refreshing Summer Meal

This High Protein Greek Pasta Salad is a delicious and satisfying dish perfect for summer gatherings, loaded with vibrant flavors and nutritious ingredients.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dishes
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 16 oz Pasta (Barilla Protein+) Provides a hearty structure and a satisfying protein boost.
  • 1 Cucumber Peel and slice into 1/2-inch half-moons.
  • 1 pint Tomatoes Halve or quarter based on size.
  • 1 Red Bell Pepper Dice into 1/2-inch pieces.
  • 1 Yellow Bell Pepper Can swap for more red bell pepper.
  • 1 Red Onion Quarter and slice thinly; soak in cold water to reduce pungency.
  • 5 oz Feta Cheese Crumble for texture; swap with goat cheese if preferred.
For the Dressing
  • 2 tbsp Fresh Dill Essential for classic Greek flavor.
  • 2/3 cup Olive Oil The main fat for the dressing.
  • 1/2 cup Red Wine Vinegar Adds essential tang.
  • 1 Lemon (freshly squeezed) Enhances brightness.
  • 1 tbsp Oregano Infuses classic Mediterranean flavor.
  • 1/2 tsp Garlic Powder Provides depth; fresh garlic can be used.
  • 1/4 tsp Salt Essential for seasoning.
  • 1/4 tsp Pepper Essential for seasoning.

Equipment

  • large mixing bowl
  • pot
  • Medium bowl or jar for dressing

Method
 

Step-by-Step Instructions for High Protein Greek Pasta Salad
  1. Start by peeling the cucumber and slicing it into 1/2-inch half-moons. Dice the bell peppers and quarter or halve the tomatoes.
  2. Bring a large pot of salted water to a boil. Cook the Barilla Protein+ pasta according to package instructions until al dente, typically around 9-10 minutes. Drain and rinse under cold water.
  3. In a bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until emulsified.
  4. Combine the cooled pasta with the vegetables in a large mixing bowl. Pour the dressing over and toss gently to coat.
  5. Fold in crumbled feta and chopped dill carefully to keep the feta intact.
  6. Cover and chill in the refrigerator for 15-20 minutes before serving, allowing flavors to meld.
  7. Before serving, taste and adjust seasoning with salt, pepper, or lemon juice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

This salad can be stored in the fridge for up to 4 days. For long-term storage, freeze without feta and dressing for up to 3 months.

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