Description

A vibrant, protein-packed Greek pasta salad with crisp vegetables, tangy feta, and a zesty lemon vinaigrette. Perfect for make-ahead lunches and potlucks.

Ingredients

Scale

16 oz Barilla Protein+ pasta
1 cucumber, peeled and sliced into 1/2-inch half-moons
1 pint cherry or grape tomatoes, halved
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 red onion, quartered and thinly sliced
5 oz feta cheese crumbles
2 tbsp fresh dill, chopped
2/3 cup olive oil
1/2 cup red wine vinegar
1 lemon, juiced
1 tbsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

While pasta water boils, prep all vegetables: slice cucumber, dice bell peppers, slice red onion, halve tomatoes. Chop dill.
Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse thoroughly under cold water until completely cooled.
In a jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until emulsified.
In a large bowl, combine cooled pasta and prepped vegetables. Pour dressing over and toss to coat. Gently fold in feta and dill.
Let salad rest for 15-20 minutes at room temperature (or refrigerate up to 4 hours) before serving. Chill until ready to eat.

Notes

Salad tastes even better the next day as flavors meld.
Rinsing the pasta in cold water is essential to stop cooking and prevent mushiness.
For best flavor, use freshly squeezed lemon juice, not bottled.
Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 8 servings
Calories: 2300 kcal