High Protein Greek Pasta Salad (Printable)
Protein-packed Mediterranean pasta with chicken, vegetables, and creamy yogurt dressing. Ideal for meal prep.
# What You'll Need:
→ Pasta
01 - 7 ounces whole wheat penne or rotini
→ Protein
02 - 10.5 ounces cooked chicken breast, diced or 1 can chickpeas, drained for vegetarian option
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 - Optional: fresh dill or parsley, chopped
# Directions:
01 - Prepare pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking, then set aside to cool completely.
02 - In a large mixing bowl, add cooled pasta, diced chicken or chickpeas, cubed feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and halved olives. Toss gently to distribute ingredients evenly.
03 - In a separate small bowl, whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until fully incorporated and smooth.
04 - Pour the prepared dressing over the salad mixture. Using a large spoon or salad tongs, fold gently to coat all ingredients without breaking the pasta or cheese cubes.
05 - Sprinkle with chopped fresh dill or parsley if using. Serve immediately or cover and refrigerate for up to 48 hours to allow flavors to develop fully.
# Cooking Tips:
01 -
- The creamy Greek yogurt dressing keeps it lighter than mayobased salads but still feels indulgent
- It actually tastes better after a day in the fridge making it perfect for busy weeks
02 -
- Rinse your pasta thoroughly with cold water or the residual heat will make your Greek yogurt dressing separate and look curdled
- The salad will seem a bit dry right after tossing but the pasta absorbs dressing as it sits so do not be tempted to add more immediately
03 -
- Cut all your vegetables slightly larger than you think you should because they shrink in the fridge overnight
- Massage your diced cucumbers with a pinch of salt before adding to prevent them from making the salad watery