High Protein Greek Pasta Salad (Printable)

Vibrant Mediterranean salad with classic Greek flavors, packed with protein and fresh vegetables.

# Ingredient List:

→ 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 - 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)

# How to Make:

01 - Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold running water to stop cooking, and transfer to a large salad bowl.
02 - Add the diced chicken breast, cubed feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and Kalamata olives to the pasta. Toss gently to distribute ingredients evenly.
03 - In a small mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until completely smooth and well combined.
04 - Pour the dressing over the pasta salad and fold gently to coat all ingredients. Garnish with fresh dill or parsley if using. Serve immediately or cover and refrigerate for up to 48 hours to allow flavors to develop.

# Expert Tips:

01 -
  • The creamy yogurt dressing slashes calories while delivering that crave worthy Mediterranean tang
  • Everything gets prepped while the pasta cooks, meaning dinner is ready in under 30 minutes
  • This salad actually tastes better after a day in the fridge, making it the ultimate meal prep MVP
02 -
  • Rinse the pasta thoroughly under cold water or it will keep cooking and turn mushy
  • The dressing might seem thick at first but thins beautifully as it coats the pasta and vegetables
  • This salad needs at least 30 minutes in the fridge for the flavors to truly develop
03 -
  • Cut all ingredients roughly the same size so every forkful has a little bit of everything
  • Use a microplane to grate the garlic into the dressing for smoother distribution without harsh chunks

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