High Protein Greek Pasta Salad (Print Layout)
Protein-packed Mediterranean pasta with chicken, feta, and fresh vegetables in a zesty yogurt dressing.
# 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 - 1 cup 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 - 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
16 - Fresh dill or parsley, chopped (optional)
# Directions:
01 - Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking process, and set aside in large bowl.
02 - Add cooked chicken breast, cubed feta cheese, diced cucumber, halved cherry tomatoes, sliced red onion, diced red bell pepper, and halved Kalamata olives to the pasta bowl.
03 - Whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in small bowl until completely smooth and emulsified.
04 - Pour dressing evenly over salad mixture. Gently toss all ingredients together until well coated, being careful not to break down pasta or cheese pieces.
05 - Sprinkle chopped fresh dill or parsley over top as garnish if desired. Serve immediately or cover and refrigerate up to 48 hours for enhanced flavor development.
# Expert Suggestions:
01 -
- The Greek yogurt dressing makes it incredibly creamy without being heavy
- You can prep everything on Sunday and eat it all week long
02 -
- Rinse your pasta with cold water or it will keep cooking and get mushy
- The Greek yogurt dressing thickens as it sits so add a splash of water if needed before serving
03 -
- Cut your vegetables into similar sized pieces so every forkful has the perfect balance
- Wait to add the fresh herbs until right before serving to keep them vibrant