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High Protein Greek Pasta Salad Recipe

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3.9 from 14 reviews

A nutritious and delicious High Protein Greek Pasta Salad featuring chickpea pasta, fresh vegetables, and a creamy homemade Greek yogurt and feta dressing. This gluten-free and vegetarian salad offers 21g of protein and 7g of fiber per serving, making it a perfect meal prep option or a flavorful BBQ side dish.

Ingredients

Dressing

  • ½ cup plain fat free Greek yogurt (118g)
  • ¼ cup feta cheese (30g)
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper

Pasta Salad

  • 1 box chickpea pasta (226g, yields 425g cooked)
  • 1 cup cherry tomato halves (150g)
  • 1 cup diced cucumber (130g, about ½ medium cucumber)
  • ½ green pepper, diced (90g)
  • ¼ cup diced red onion (55g, about ½ medium onion)
  • ¼ cup pitted kalamata olives (30g)
  • ½ cup feta cheese (60g)

Instructions

  1. Prep the Vegetables: Wash all vegetables thoroughly and chop the cherry tomatoes, cucumber, green pepper, and red onion into bite-sized pieces.
  2. Cook the Pasta: Fill a medium pot with water and bring it to a boil over high heat. Add a pinch of salt, then add the chickpea pasta. Reduce the heat slightly and cook until the pasta is al dente, about 1-2 minutes less than the package instructions, stirring frequently to prevent sticking.
  3. Prepare the Dressing: While the pasta cooks, combine Greek yogurt, feta cheese, water, olive oil, red wine vinegar (or lemon juice), dried oregano, dried dill, garlic powder, and pepper in a small food processor or blender. Blend until smooth and creamy, then set aside.
  4. Drain and Cool Pasta: Once the pasta is cooked, drain it and rinse under cold water to halt the cooking process and cool the pasta for the salad.
  5. Combine Salad Ingredients: Transfer the cooled pasta to a large bowl, then add all the chopped vegetables and the remaining feta cheese. Pour the prepared dressing over the top and gently toss everything together to coat evenly.
  6. Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Remove it just before serving. Enjoy as a hearty vegetarian lunch or pair it with grilled chicken for a complete meal.

Notes

  • For best flavor, allow the salad to chill for at least 30 minutes before serving.
  • Use chickpea pasta for a gluten-free, high-protein alternative to regular pasta.
  • Feel free to add grilled chicken or your favorite protein for a non-vegetarian option.
  • Adjust the amount of dressing according to your taste preference.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://recipeplenty.com/high-protein-greek-pasta-salad-recipe/