why make this recipe
This salad gives you a big boost of protein and fresh veggies in one bowl. It is quick to make, keeps well, and works for lunch, dinner, or a picnic. If you like simple salad ideas, try a light dessert like the pumpkin pie Greek yogurt bowl after your meal for extra protein.
introduction
High Protein Greek Pasta Salad mixes whole grain pasta, fresh vegetables, feta, and extra protein from chicken or chickpeas. It tastes bright and keeps you full. If you want other salad ideas with bold flavors, see the Cebolla Ensalada guide for more inspiration.
how to make High Protein Greek Pasta Salad
Cook the pasta and let it cool. Chop the vegetables and add them to a large bowl with the pasta and protein. Whisk the Greek yogurt, olive oil, vinegar, oregano, salt, and pepper to make a creamy dressing. Pour the dressing over the salad and toss well. You can also try a different dressing, such as a simple tomato-based option from a vegan pasta sauce, if you want to skip the yogurt.
Ingredients :
8 oz pasta (whole grain or your choice), 1 cup cherry tomatoes, halved, 1 cucumber, diced, 1 bell pepper, diced, 1/2 red onion, finely chopped, 1 cup feta cheese, crumbled, 1/4 cup olives, sliced (optional), 1 cup cooked chicken or chickpeas (for extra protein), 1/4 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, Salt and pepper to taste
Directions :
- Cook the pasta according to package instructions. Drain and let cool., 2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, olives, and chicken or chickpeas., 3. In a separate small bowl, whisk together Greek yogurt, olive oil, red wine vinegar, oregano, salt, and pepper., 4. Pour the dressing over the pasta salad and toss to combine., 5. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy cold!
how to serve High Protein Greek Pasta Salad
Serve cold or slightly chilled. It pairs well with grilled meat, fish, or a light soup. For a sweet finish, you can offer a protein dessert like cottage cheese brownies for guests who want something small and rich.
how to store High Protein Greek Pasta Salad
Keep the salad in an airtight container in the fridge. It stays good for 3 to 4 days. Stir before serving. If you added breaded or saucy meat, eat it sooner, within 1 to 2 days.
tips to make High Protein Greek Pasta Salad
- Cool the pasta fully before adding the dressing so the salad does not get soggy.
- Taste the dressing and adjust salt and vinegar to your liking.
- Use extra chickpeas or cooked chicken for more protein.
- If you want a dairy-free version, switch the yogurt for a thin vinaigrette or try a vegan pasta sauce style dressing.
variation (if any)
- Make it vegetarian by using only chickpeas.
- Add boiled eggs for more protein.
- Swap feta for goat cheese or omit cheese for a dairy-free option.
- Add fresh herbs like parsley or dill for extra flavor.
FAQs
Q: Can I use any pasta?
A: Yes. Use whole grain, chickpea pasta, or any shape you like.
Q: How long will it keep in the fridge?
A: About 3 to 4 days in a sealed container.
Q: Can I make it ahead for a party?
A: Yes. Make it a few hours ahead and chill. Add olives or fresh herbs just before serving for best texture.
Q: Is it freezer safe?
A: No. Freezing will change the texture of the vegetables and dressing. It is best fresh or refrigerated.
High Protein Greek Pasta Salad
Ingredients
Method
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, olives, and chicken or chickpeas.
- In a separate small bowl, whisk together Greek yogurt, olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy cold!