High Protein Greek Pasta Salad
This high protein Greek pasta salad is a fresh, healthy cold dish made with protein-packed pasta, crisp cucumbers, juicy tomatoes, colorful bell peppers, tangy feta, and a bright lemon oregano dressing. Perfect for meal prep, potlucks, and quick lunches, it is light, satisfying, and full of bold Mediterranean flavor.
Equipment
- large pot
- colander
- Large Mixing Bowl
- knife
- cutting board
- mixing bowl or jar for dressing
Ingredients
- 16 oz protein pasta
- 1 cucumber, peeled and sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 5 oz feta cheese, crumbled
- 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
Instructions
- Peel and slice cucumber, dice bell peppers, slice red onion, halve tomatoes, and chop dill. Add all to a large mixing bowl along with feta.
- Bring a large pot of salted water to a boil. Cook protein pasta until al dente. Drain and rinse under cold water until fully cooled.
- In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until emulsified.
- Add cooled pasta to the vegetables. Pour in about three-quarters of the dressing and toss until evenly coated. Gently mix in feta and dill.
- Let rest 15–20 minutes or chill up to 4 hours. Toss, taste, and add remaining dressing before serving if needed.
Notes
Salt cucumbers before adding to prevent excess water. Use cold water to rinse pasta and stop cooking. Add only 3/4 of the dressing initially and reserve the rest for serving. Always taste before serving and adjust seasoning with salt, lemon, or vinegar. Use fresh lemon juice and crumble block feta for best flavor.