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High Protein Greek Pasta Salad featuring colorful veggies and pasta

High Protein Greek Pasta Salad

A bright and hearty salad featuring al dente pasta, briny olives, tangy feta, and a lemon-garlic dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish, Salad
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Proteins
  • 12 ounces short pasta (penne, rotini, or farfalle) Use whole wheat for extra fiber.
  • 2 cups cooked chicken breast, cubed or 2 cans (15 oz) chickpeas, drained and rinsed (vegetarian swap).
Fresh Vegetables
  • 1 cup cherry tomatoes, halved Sweet and juicy.
  • 1 cup cucumber, diced Cool crunch.
  • 1/2 cup red onion, thinly sliced Soak in cold water for a mellower bite.
  • 1/2 cup Kalamata olives, pitted and halved Salty, savory pockets.
Dressings and Seasonings
  • 3/4 cup crumbled feta cheese Creamy and tangy.
  • 1/4 cup chopped fresh parsley Herbs brighten everything.
  • 2 tablespoons chopped fresh dill Herbs brighten everything.
  • 1/3 cup extra virgin olive oil Fruity and smooth.
  • 3 tablespoons fresh lemon juice Vibrant acidity.
  • 1 tablespoon red wine vinegar Depth and balance.
  • 1 large clove garlic, minced
  • 1 teaspoon dried oregano
  • to taste Salt and freshly ground black pepper
Optional Add-ons
  • 1/4 cup toasted pine nuts or chopped walnuts For crunch.
  • dash Greek yogurt For creamier dressing.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente. Drain and rinse under cold water to stop cooking.
  2. While the pasta cooks, whisk together the dressing: in a bowl combine olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Taste and adjust as needed.
Mixing Salad
  1. In a large mixing bowl, combine the cooled pasta, cooked chicken or chickpeas, cherry tomatoes, cucumber, red onion, olives, and most of the feta and herbs. Toss gently.
  2. Pour the dressing over the salad and fold everything together.
  3. Sprinkle the remaining feta and fresh herbs on top and add toasted pine nuts if using.
  4. Chill for at least 20 minutes or up to overnight. Serve slightly chilled or at room temperature.

Notes

Use spinach with kale for a stronger green, or add roasted peppers for smoky sweetness. For extra protein, stir in cubed halloumi or a can of tuna.