High Protein Greek Pasta Salad (Printable)
Protein-packed Mediterranean pasta with chicken, feta, crisp vegetables, and tangy yogurt dressing. Ideal for prep-ahead lunches.
# What You Need:
→ 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:
01 - Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking. Transfer to a large salad bowl.
02 - Add diced chicken breast, cubed feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and Kalamata olives to the cooled pasta. 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. Whisk vigorously until completely smooth and emulsified.
04 - Pour the yogurt dressing over the pasta salad mixture. Fold gently with a large spoon until all ingredients are evenly coated. Be careful not to break down the cheese or pasta.
05 - Sprinkle with chopped fresh dill or parsley if using. Serve immediately at room temperature, or refrigerate for up to 48 hours to allow flavors to meld together.
# Expert Tips:
01 -
- The creamy Greek yogurt dressing keeps it light while making everything taste impossibly fresh
- Its one of those rare salads that actually gets better after a day in the fridge
02 -
- Rinsing pasta with cold water is not optional, it stops the cooking and washes away starch that would make the dressing slide right off
- The salad needs at least 30 minutes of rest time or the yogurt will taste sharp instead of creamy
03 -
- Quarter the olives instead of halving them if serving to olive skeptics
- Toast the pasta in olive oil before boiling for an incredible depth of flavor