Description
A quick, protein-packed Greek pasta salad loaded with crisp vegetables, tangy feta, and a bright homemade vinaigrette. Perfect for meal prep, potlucks, and easy lunches.
Ingredients
Scale
16 oz pasta (I use Barilla Protein+ for the best texture)
1 cucumber (peeled and sliced into 1/2-inch half-moons)
1 pint tomatoes
1 red bell pepper (seeded and diced into 1/2-inch pieces)
1 yellow bell pepper
1 red onion
5 oz feta (I prefer Athenos crumbles for this recipe)
2 tbsp fresh dill, chopped
2/3 cup olive oil
1/2 cup vinegar
1 lemon (freshly squeezed for the brightest acidity)
1 tbsp oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Instructions
- While the pasta water comes to a boil, prepare all your vegetables: peel and slice the cucumber into 1/2-inch half-moons, dice the red and yellow bell peppers into 1/2-inch pieces, quarter and thinly slice the red onion, and halve the tomatoes (or quarter if they’re large). Chop the fresh dill and have the feta crumbles ready.
- Bring a large pot of salted water to a rolling boil and cook the Barilla Protein+ pasta according to package directions until al dente—usually around 9-10 minutes. Drain the pasta thoroughly, then rinse it under cold running water until completely cooled.
- In a small bowl or jar, whisk together the olive oil, vinegar, and freshly squeezed lemon juice. Add the oregano, garlic powder, salt, and pepper, whisking until the dressing is emulsified and well combined.
- In a large bowl, combine the cooled pasta from Step 2 with the prepared vegetables from Step 1. Pour the vinaigrette from Step 3 over the pasta and vegetables, then gently toss everything together until evenly coated. Add the feta crumbles and fresh dill, tossing once more to incorporate. Let the salad rest for at least 15-20 minutes (or refrigerate for up to 4 hours) so the pasta can absorb the dressing flavors.
- Transfer the Greek pasta salad to the refrigerator and chill until ready to serve. Give it a gentle stir and taste for seasoning, adjusting salt, pepper, or vinegar as needed just before serving. This salad is best served cold and actually tastes even better the next day once all the flavors have melded together.
Notes
- Barilla Protein+ pasta is recommended for its texture and protein content, but any short pasta like rotini or penne works well.
- For best flavor, use fresh lemon juice rather than bottled.
- Let the salad rest for at least 15-20 minutes after mixing to allow the flavors to meld.
- This salad keeps well in the refrigerator for up to 4 days and tastes even better the next day.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
Nutrition
- Serving Size: 8 servings
- Calories: 2300 kcal
- Sugar: 40g
- Sodium: 2800mg
- Fat: 168g
- Saturated Fat: 28g
- Unsaturated Fat: 140g
- Trans Fat: 0g
- Carbohydrates: 232g
- Fiber: 24g
- Protein: 80g
- Cholesterol: 50mg