High Protein Greek Pasta Salad (Printable Version)
Protein-packed Mediterranean pasta with chicken, feta, vegetables, and tangy yogurt dressing.
# What You'll Need:
→ Pasta
01 - 7 oz whole wheat penne or rotini pasta
→ Protein
02 - 10.5 oz cooked chicken breast, diced
03 - 7 oz reduced-fat feta cheese, cubed
04 - 7 oz plain nonfat Greek yogurt
→ Vegetables
05 - 1 large cucumber, diced
06 - 7 oz cherry tomatoes, halved
07 - 1 small red onion, thinly sliced
08 - 1 red bell pepper, diced
09 - 3 oz 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)
# How to Make It:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente, approximately 8-10 minutes. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large mixing bowl.
02 - Add diced chicken breast, cubed feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and Kalamata olives to the cooled pasta. Toss ingredients gently to distribute evenly throughout the bowl.
03 - In a separate small bowl, combine Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until mixture achieves a smooth, emulsified consistency.
04 - Pour prepared dressing over pasta salad mixture. Using a large spoon or salad tongs, fold ingredients together gently until evenly coated. Garnish with chopped fresh dill or parsley if desired. Serve immediately or refrigerate in an airtight container for up to 48 hours to allow flavors to develop.
# Expert Tips:
01 -
- The Greek yogurt dressing makes it incredibly creamy without the heavy mayo guilt
- It actually tastes better after sitting in the fridge making it perfect for grab and go lunches all week
02 -
- Rinsing your pasta thoroughly is non negotiable otherwise it keeps cooking and turns into mush
- The dressing thickens in the fridge so you might need to splash in a little water or lemon juice before serving leftovers
03 -
- Use room temperature Greek yogurt for easier blending and a smoother dressing consistency
- Let the dressed salad sit for at least 15 minutes before serving to let the flavors really develop