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–+ servings
Callie Brooks

High Protein Greek Pasta Salad

A bright, tangy twist on a classic Mediterranean bowl, packed with protein from chickpea pasta and Greek yogurt dressing. Perfect for meal prep, office lunches, and potlucks.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad, Side
Cuisine: Mediterranean, Vegetarian
Calories: 370
Ingredients Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup plain fat-free Greek yogurt Opt for non-fat or low-fat for a lighter option
  • 1/4 cup feta cheese, crumbled Use vegan feta to make dairy-free
  • 2 tbsp water Helps thin the dressing; substitute with more olive oil for richness
  • 2 tbsp olive oil Avocado oil works too
  • 2 tbsp red wine vinegar or fresh lemon juice Acidity brightens the salad
  • 1 tsp dried oregano
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp black pepper
Salad
  • 8 oz chickpea pasta High-protein base
  • 1 cup cherry tomatoes, halved Or halved grape tomatoes
  • 1 cup diced cucumber English cucumber reduces seeds
  • 1 cup diced green bell pepper Swap red or yellow for sweetness
  • 1/2 cup diced red onion Soak to mellow, if desired
  • 1/2 cup pitted Kalamata olives, halved Green olives okay
  • 1/4 cup extra crumbled feta Optional garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package directions until al dente. Drain and run under cold water. Set aside to cool.
  2. In a medium bowl or jar, combine Greek yogurt, crumbled feta, olive oil, water, and red wine vinegar or lemon juice.
  3. Add dried oregano, dill, garlic powder, and black pepper. Whisk or shake until smooth and creamy. Taste and adjust acidity or seasoning.
  4. In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, diced green bell pepper, diced red onion, and pitted Kalamata olives.
  5. Pour the dressing over the pasta and vegetables. Toss gently to combine, ensuring the dressing coats everything.
  6. Sprinkle optional extra feta on top. Chill for 20–30 minutes if you want a cooler, melded flavor. Serve chilled or at room temperature.

Nutrition

Serving: 1gCalories: 370kcalCarbohydrates: 38gProtein: 21gFat: 15g

Notes

Tip: If red onion’s bite feels too strong, soak the diced onion in cold water for 5–10 minutes, then drain to mellow the heat while maintaining crunch.

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