High Protein Greek Pasta Salad (Printer-friendly)
Protein-packed Mediterranean pasta with chicken, feta, crisp vegetables and tangy yogurt dressing
# What You’ll 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 - 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 thoroughly, rinse under cold water to stop cooking, and set aside.
02 - In a large mixing bowl, add cooled pasta, diced chicken, feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and olives.
03 - Whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until fully incorporated and smooth.
04 - Pour dressing over salad mixture and toss gently until all ingredients are evenly coated.
05 - Garnish with fresh dill or parsley if desired. Serve immediately or refrigerate for up to 2 days to allow flavors to develop.
# Expert Tips:
01 -
- The creamy Greek yogurt dressing keeps everything light while still feeling indulgent
- You can make it Sunday and eat it all week without the pasta getting soggy
02 -
- Rinsing pasta with cold water is not optional unless you want mushy vegetables and wilted everything
- The salad actually tastes better after sitting in the fridge for a few hours
03 -
- Cut your vegetables slightly larger than you think you should, they shrink when tossed
- Let the dressed salad sit for 15 minutes before serving to let flavors meld properly