High Protein Greek Pasta Salad for a Flavorful Boost

This High Protein Greek Pasta Salad is a vibrant, protein-packed, and gluten-free dish perfect for any meal.

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Prep Time 20

Cook Time 8

Chill Time 30

Total Time 58

Servings: 4 servings

Course: Salad

Cuisine: Greek

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Dressing

1 cup Plain Fat-Free Greek Yogurt Adds creaminess and probiotics; opt for non-fat or low-fat for a lighter option.
1/4 cup Feta Cheese Provides a salty, tangy flavor; can be replaced with vegan feta for a dairy-free version.
2 tbsp Water Helps to thin the dressing; substitute with more olive oil for a richer taste.
2 tbsp Olive Oil Adds healthy fats and richness; avocado oil can be a great substitute.
2 tbsp Red Wine Vinegar or Lemon Juice Provides acidity; fresh lemon juice brightens this high protein Greek pasta salad.
1 tsp Dried Oregano Seasoning mix that enhances flavor; fresh herbs can bring added vibrancy.
1 tsp Dill
1 tsp Garlic Powder
1 tsp Pepper

Salad

8 oz Chickpea Pasta The star ingredient delivering high protein and gluten-free traits; regular pasta can be used if gluten is not a concern.
1 cup Cherry Tomatoes Contributes sweetness and juiciness; you can substitute with halved grape tomatoes.
1 cup Diced Cucumber Adds crunch and freshness; English cucumbers are preferable for fewer seeds.
1 cup Green Bell Pepper Provides a crisp texture; swap with red or yellow for a sweeter touch.
1/2 cup Diced Red Onion Offers a sharp bite; soaking can help mellow the flavor.
1/2 cup Pitted Kalamata Olives Adds brininess; feel free to use green olives if preferred.
1/4 cup Extra Feta Cheese Optional for garnish/texture; use as much as you like to boost flavor.

Equipment

pot
Food processor
Large Bowl

Method

Preparation

Wash and chop all vegetables into bite-sized pieces, then set aside.
Bring salted water to a boil in a pot. Add chickpea pasta and cook according to package instructions for 6-8 minutes. Drain and rinse under cold water.
In a food processor, combine yogurt, feta, water, olive oil, red wine vinegar, oregano, dill, garlic powder, and pepper. Blend until smooth.
Add cooled pasta to the bowl with chopped vegetables and pour over the dressing. Gently mix together.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Toss the salad before serving, garnishing with extra feta if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 800mgPotassium: 450mgFiber: 8gSugar: 6gVitamin A: 1200IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Using fresh ingredients significantly enhances the taste. Avoid overcooking the pasta for the best texture.

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