Description
A bright, robust, and protein-enhanced Greek pasta salad featuring fresh vegetables, tangy red wine vinaigrette, and creamy feta. Perfect for healthy meal prep.
Ingredients
Scale
16 oz Barilla Protein+ pasta
1 cucumber, peeled and sliced
1 pint tomatoes, halved or quartered
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 red onion, thinly sliced
5 oz feta crumbles
2 tbsp fresh dill, chopped
2/3 cup olive oil
1/2 cup red wine vinegar
1 lemon, freshly squeezed
1 tbsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Instructions
- Prepare all vegetables: slice cucumber, dice peppers, thinly slice onion, and halve tomatoes. Chop fresh dill.
- Bring salted water to a boil and cook pasta until al dente (9-10 minutes). Drain immediately and rinse under cold water until completely cool.
- Whisk together olive oil, red wine vinegar, fresh lemon juice, oregano, garlic powder, salt, and pepper until emulsified.
- In a large bowl, combine cooled pasta and prepared vegetables.
- Pour the vinaigrette over the pasta mixture and gently toss to coat evenly.
- Add feta crumbles and fresh dill, tossing once more.
- Allow the salad to rest for at least 20 minutes (or refrigerate up to 4 hours) for flavors to meld.
- Chill until serving time. Taste and adjust seasoning just before serving.
Notes
- Rinsing the pasta thoroughly under cold water is essential to prevent stickiness.
- This salad tastes even better the next day once the flavors have fully absorbed.
- Use fresh lemon juice for the brightest acidity in the dressing.
Nutrition
- Serving Size: 8 servings
- Calories: 288 kcal (Calculated: 2300 total / 8 servings)
- Sugar: Estimated 4g per serving
- Sodium: Estimated 450mg per serving (adjustable)
- Fat: Estimated 20g per serving
- Saturated Fat: Estimated 5g per serving
- Unsaturated Fat: High
- Trans Fat: 0g
- Carbohydrates: Estimated 25g per serving
- Fiber: Estimated 4g per serving
- Protein: Estimated 12g per serving
- Cholesterol: Estimated 15mg per serving