High Protein Greek Pasta Salad (Print Version)

Vibrant Mediterranean-style pasta with chicken, feta, crisp vegetables, and tangy yogurt dressing.

# What You Need:

→ Pasta

01 - 7 ounces whole wheat penne or rotini pasta

→ Protein

02 - 10.5 ounces cooked chicken breast, diced (or 1 can chickpeas, drained, for vegetarian option)
03 - 7 ounces reduced-fat feta cheese, cubed
04 - 7 ounces 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 - Optional: fresh dill or parsley, chopped

# How-To:

01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold running water to stop cooking process, and set aside.
02 - In a large mixing bowl, add cooled pasta, diced chicken (or chickpeas), cubed feta cheese, cucumber, tomatoes, red onion, bell pepper, and olives. Toss gently to distribute evenly.
03 - In a separate small bowl, whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until smooth and well combined.
04 - Pour dressing over salad mixture and toss gently until all ingredients are evenly coated. Garnish with fresh dill or parsley if using. Serve immediately or refrigerate in airtight container for up to 2 days to allow flavors to meld.

# Expert Advice:

01 -
  • The creamy Greek yogurt dressing feels indulgent while packing serious protein
  • Everything can be prepped ahead and actually tastes better the next day
  • One bowl covers all your macros without feeling like diet food
02 -
  • Rinse the pasta thoroughly or the residual heat will wilt your fresh vegetables
  • The dressing thickens in the fridge so add a splash of water before serving leftovers
  • Wait to add the fresh herbs until right before serving or they will turn dark and sad
03 -
  • Cut your vegetables slightly larger than you think you need because they shrink when tossed
  • Let the dressed salad sit for 15 minutes before serving to let flavors marry

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