Quick Greek Pasta Salad

This quick Greek pasta salad delivers protein, fresh vegetables, and bold Mediterranean flavors in a single bowl. Perfect for busy professionals, beach outings, or potluck gatherings, it stays vibrant in the fridge and tastes even better the next day.

Why This Salad Rocks

The recipe combines high‑protein pasta with feta cheese, crisp cucumbers, juicy tomatoes, and a tangy lemon‑olive‑oil vinaigrette. The dressing penetrates every strand, while the fresh herbs add aroma and depth. Because the pasta is cooked al dente and then chilled, it retains a pleasant bite that won’t turn mushy when mixed with the acidic dressing.

Ingredients

• 16 oz high‑protein pasta (such as Barilla Protein+)
• 1 cucumber, peeled and sliced into half‑moon pieces
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 red onion, thinly sliced
• 5 oz feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• 2/3 cup extra‑virgin olive oil
• 1/2 cup red wine vinegar
• 1 lemon, freshly squeezed
• 1 tbsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Step‑by‑Step Instructions

Prep the Vegetables

While the water heats, wash and slice the cucumber, dice the bell peppers, thinly slice the red onion, and halve the tomatoes. Place everything in a large bowl and set aside.

Cook the Pasta

Bring a pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 9–10 minutes. Drain, then rinse under cold water until completely cool. This stops the cooking process and prevents the pasta from absorbing too much dressing later.

Make the Vinaigrette

In a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until the mixture emulsifies. The lemon juice brightens the vinaigrette and balances the richness of the oil.

Combine and Toss

Transfer the cooled pasta to the bowl of vegetables. Pour the vinaigrette over the mixture and gently toss until every piece is coated. Add the crumbled feta and chopped dill, then give the salad one final toss.

Rest and Serve

Let the salad rest for 15–20 minutes at room temperature, or refrigerate for up to 4 hours. This resting period allows the pasta to absorb the dressing, intensifying the flavor. Before serving, taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.

Pro Tips for Maximum Flavor

• Prep Ahead: Chop vegetables and make the vinaigrette up to a day in advance. Store them separately to keep textures crisp.
• Use Fresh Lemon: Freshly squeezed lemon juice offers a brighter acidity than bottled versions.
• Season in Layers: Lightly salt the pasta water and then add a pinch of salt to the dressing for balanced seasoning.
• Upgrade Protein: Add grilled chicken, chickpeas, or roasted turkey for an extra protein boost.

Nutrition Facts

Nutrient	Amount per Serving
Calories	2300 kcal (total recipe)
Fat	Varies
Carbohydrates	Varies
Protein	Varies
Fiber	Varies
Sugar	Varies
Sodium	Varies

This salad serves eight, making it ideal for family meals, office lunches, or beach picnics. Its portable nature and sturdy ingredients keep it fresh without a need for reheating.

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The Recipe

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