High Protein Greek Pasta Salad (Printable View)
Protein-rich Mediterranean pasta with chicken, feta, crisp vegetables and tangy yogurt dressing. Ready in 25 minutes.
# What You Need:
→ Pasta
01 - 7 ounces whole wheat penne or rotini pasta
→ Protein
02 - 10.5 ounces cooked chicken breast, diced
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 - 3 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
# How To Make It:
01 - Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking process.
02 - In a large bowl, combine cooled pasta, diced chicken, feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and Kalamata olives.
03 - Whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until smooth and well combined.
04 - Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
05 - Garnish with fresh dill or parsley if desired. Serve immediately or refrigerate for up to 2 days to allow flavors to develop.
# Expert Advice:
01 -
- The creamy Greek yogurt dressing keeps everything light while still feeling incredibly satisfying
- It actually tastes better after sitting in the fridge for a day, making meal prep feel like cheating
02 -
- Overcooked pasta turns mushy in cold salads, so pull it a minute early
- The pasta absorbs dressing as it sits, so keep a little extra aside to refresh leftovers
03 -
- Let the dressed salad sit for at least 30 minutes before serving for the best flavor
- If making ahead, add fresh herbs and a splash more dressing right before serving