High Protein Greek Pasta Salad Recipe

high protein greek pasta salad in a white bowl with a gold spoon.

5 from 1 vote

High Protein Greek Pasta Salad Recipe

Enjoy the flavors of a classic Greek salad with added protein! Chickpea pasta, loads of veggies, and a homemade greek yogurt and feta dressing create a deliciously filling pasta salad. With 21g protein and 7g fiber, it's the perfect meal prep lunch or BBQ side.

Prep Time20

Chill Time30

Total Time50

Course: Main Course, Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 325kcal

Author: Olivia Parsons

Ingredients

Dressing

½ cup plain fat free greek yogurt 118g
¼ cup feta cheese 30g
2 tablespoon water
1 tablespoon olive oil
1 tablespoon red wine vinegar or lemon juice
½ teaspoon each: dried oregano, dried dill, garlic powder, pepper

Pasta Salad

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

Instructions

Begin by washing and pre-chopping the vegetables.
Fill a medium-size pot with water and place on the stove over high heat. Once the water is boiling, add a generous pinch of salt, then add in the chickpea pasta. Reduce the heat slightly, then cook until al dente, about 1-2 minutes less than the package states. Stir often so the pasta doesn't stick.
While the pasta cooks, blend together the dressing ingredients in a small food processor or blender. Set aside.
Drain and rinse the pasta under cold water to stop the cooking process.
Transfer the pasta to a large bowl. Add the chopped vegetables and additional feta cheese. Pour the dressing on top and gently mix everything together.
Cover the bowl and let the pasta salad sit in the fridge for at least 30 minutes. Remove from the fridge just before you're ready to eat. Serve as a high protein vegetarian lunch or with some grilled chicken. Enjoy!

Notes

Note that this pasta salad is best on the day it's made since chickpea pasta tends to soak up the dressing. It will still be delicious on following days, just less saucy.
Use up any vegetables you have leftover in the fridge and add them to this pasta salad.
Enjoy with a piece of grilled meat on the side like chicken, pork, steak, shrimp. Serve among side salads at a summer BBQ. Make for meal prepped lunches.
Keep pasta salad in an airtight container in the fridge for up to 4 days. Remove from the fridge 15 minutes before serving and toss gently.

Nutrition facts are an estimate.

Nutrition