High Protein Greek Pasta Salad (Printable Version)
Protein-packed Mediterranean pasta with chicken, feta, and fresh vegetables in a tangy yogurt dressing.
# What You Need:
→ Pasta
01 - 7 ounces whole wheat penne or rotini
→ Protein
02 - 10.5 ounces cooked chicken breast, diced
03 - 7 ounces reduced-fat feta cheese, cubed
04 - 7 ounces Greek yogurt, plain, nonfat
→ 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 - 2.8 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
16 - Fresh dill or parsley, chopped (optional)
# Method:
01 - Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking process, and set aside.
02 - In a large mixing bowl, combine cooked pasta, chicken breast, 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, dried oregano, salt, and black pepper in a small bowl until smooth and well incorporated.
04 - Pour dressing over salad mixture. Gently toss to coat all ingredients evenly without breaking pasta or delicate vegetables.
05 - Garnish with chopped fresh dill or parsley if desired. Serve immediately or refrigerate up to 48 hours to allow flavors to meld.
# Expert Tricks:
01 -
- The protein keeps you satisfied for hours without that heavy pasta nap afterward
- It actually tastes better after sitting in the fridge making it perfect for make-ahead lunches
02 -
- The pasta absorbs dressing as it sits so add a splash more olive oil before serving leftovers
- Do not skip rinsing the pasta or it will turn gummy when tossed with the yogurt dressing
03 -
- Cut all vegetables slightly larger than you think you should so they do not get lost in the pasta
- The dressing tastes best made at least an hour ahead to let garlic mellow out