High Protein Greek Pasta Salad (Printable)

Protein-packed Mediterranean pasta with chicken, feta, vegetables, and creamy yogurt dressing.

# What You'll 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 - Optional: fresh dill or parsley, chopped

# How to Make It:

01 - Prepare pasta according to package directions until al dente. Drain thoroughly, rinse under cold running water to stop cooking process, and set aside to cool completely.
02 - In a large mixing bowl, add cooled pasta, diced chicken breast, cubed feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and Kalamata olives. Toss ingredients gently to distribute evenly.
03 - Whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl until completely smooth and emulsified.
04 - Pour prepared dressing over the pasta salad mixture. Using a large spoon or hands, toss gently until all ingredients are evenly coated with the dressing.
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 develop further.

# Expert Advice:

01 -
  • The Greek yogurt dressing makes it incredibly creamy while keeping things light and fresh
  • You can prep everything on Sunday and still have crisp, vibrant salads on Wednesday
  • Each bowl delivers more protein than most sit-down restaurant meals without feeling heavy
02 -
  • Rinse the pasta thoroughly under cold water or the residual heat will wilt the vegetables and melt the feta
  • Add the dressing right before serving or the pasta will absorb all the moisture and become dry
  • Chickpeas need an extra rinse if using them instead of chicken to avoid any metallic canned taste
03 -
  • Cut vegetables slightly larger than you think you should so they dont get lost in the pasta
  • Room temperature ingredients blend better than cold ones when making the dressing
  • Toast the oregano in a dry pan for 30 seconds before adding to the dressing for deeper flavor

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