High Protein Greek Pasta Salad (Printer-friendly)

Protein-packed Mediterranean pasta with chicken, feta, and fresh vegetables in creamy yogurt dressing.

# What You'll Need:

→ Pasta and Grains

01 - 7 oz whole wheat penne or rotini pasta

→ Proteins

02 - 10.5 oz cooked chicken breast, diced
03 - 7 oz reduced-fat feta cheese, cubed
04 - 7 oz plain nonfat Greek yogurt

→ Vegetables

05 - 1 large cucumber, diced
06 - 7 oz cherry tomatoes, halved
07 - 1 small red onion, thinly sliced
08 - 1 red bell pepper, diced
09 - 2.8 oz 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

# How To Make It:

01 - Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking process. Transfer to a large mixing bowl.
02 - Add diced chicken breast, cubed feta cheese, cucumber, cherry tomatoes, red onion, bell pepper, and Kalamata olives to the cooled pasta. Toss ingredients gently to distribute evenly.
03 - In a separate bowl, whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until completely smooth and emulsified.
04 - Pour dressing over salad mixture and fold gently to coat all ingredients without breaking pasta or vegetables. Garnish with fresh dill or parsley if desired. Serve immediately or refrigerate up to 48 hours for enhanced flavor.

# Expert Hints:

01 -
  • You get that satisfying protein punch to keep you full for hours without feeling weighed down
  • The flavors actually get better overnight, making it your new best friend for lunch prep
02 -
  • Rinse your pasta under cold water immediately after draining, or it will keep cooking and turn mushy in your salad
  • The dressing might seem thick at first, but the moisture from the vegetables will thin it out perfectly as it sits
03 -
  • Cut all your vegetables into similar-sized pieces so every forkful has the perfect ratio of ingredients
  • Let the dressed salad sit for at least 30 minutes before serving, it makes a remarkable difference

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