Why Make This Recipe
High Protein Greek Pasta Salad is not only delicious but also a great way to pack in some protein and nutrients. With whole wheat or chickpea pasta and a variety of colorful vegetables, it makes for a filling meal. What’s even better is how simple it is to prepare. You can enjoy it as a quick lunch or a side dish at dinner. You might also want to try a delicious high-protein taco bowl for a different flavor.
How to Make High Protein Greek Pasta Salad
To begin, gather all your ingredients which include: You may also find Cottage Cheese Chocolate Mousse Easy High Protein Dessert useful.
- 250 g (2 cups) whole wheat or chickpea pasta
- 400 g (1 can) chickpeas, drained and rinsed
- 100 g (3.5 oz) feta cheese, crumbled
- 200 g (1 cup) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 50 g (1/4 cup) red onion, thinly sliced
- 30 ml (2 tbsp) extra virgin olive oil
- 30 ml (2 tbsp) red wine vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Then, drain and rinse it under cold water.
- While the pasta is cooking, chop the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and add them to a large mixing bowl.
- Once the pasta has cooled, add it to the mixing bowl with the vegetables. Drizzle with olive oil and red wine vinegar.
- Add the drained chickpeas and crumbled feta cheese to the bowl. Toss everything gently to combine.
- Season the salad with dried oregano, salt, and pepper. Mix well until everything is evenly coated.
- Let the salad sit for at least 15 minutes before serving. It can be enjoyed chilled or at room temperature.
How to Serve High Protein Greek Pasta Salad
You can serve this salad in individual bowls or as a large sharing platter. It pairs well with grilled chicken or fish. For a complete meal, consider adding a side of Big Mac Pasta Salad to delight your guests.
How to Store High Protein Greek Pasta Salad
Leftovers can be stored in an airtight container in the refrigerator. It should stay fresh for about 3 days. However, it is best enjoyed fresh as some ingredients might lose their crunch over time. You may also find Creamy Easy Banana Pudding High Protein Twist useful.
Tips to Make High Protein Greek Pasta Salad
- Add More Protein: You can boost protein content by adding grilled chicken or turkey bacon.
- Customize Your Veggies: Feel free to swap in your favorite vegetables, like spinach or olives.
- Make It Ahead: This salad can be made a day in advance. Just keep the dressing separate until you’re ready to serve.
Variation
For a vegan version, simply omit the feta cheese or replace it with a plant-based cheese alternative. You can also incorporate avocado for creamy texture. You may also find Delicious High Protein Taco Bowls Filling Meal useful.
FAQs
Can I use regular pasta?
Yes, you can use regular pasta, but whole wheat or chickpea pasta offers more fiber and protein.How many servings does this salad make?
This recipe serves approximately 4 people as a main dish or 6 as a side.Can I freeze this salad?
It’s not recommended to freeze this salad as the texture of the vegetables can change once thawed.
Conclusion
High Protein Greek Pasta Salad is a nutritious and versatile option for any meal. For additional recipes that emphasize high protein, you can check out this High Protein Greek Pasta Salad – Sea Salt & Kale or visit another source at High Protein Greek Pasta Salad. Enjoy your healthy cooking!
Print
High Protein Greek Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and nutritious Greek pasta salad packed with protein, perfect as a filling meal or side dish.
Ingredients
- 250 g (2 cups) whole wheat or chickpea pasta
- 400 g (1 can) chickpeas, drained and rinsed
- 100 g (3.5 oz) feta cheese, crumbled
- 200 g (1 cup) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 50 g (1/4 cup) red onion, thinly sliced
- 30 ml (2 tbsp) extra virgin olive oil
- 30 ml (2 tbsp) red wine vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Then, drain and rinse it under cold water.
- While the pasta is cooking, chop the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and add them to a large mixing bowl.
- Once the pasta has cooled, add it to the mixing bowl with the vegetables. Drizzle with olive oil and red wine vinegar.
- Add the drained chickpeas and crumbled feta cheese to the bowl. Toss everything gently to combine.
- Season the salad with dried oregano, salt, and pepper. Mix well until everything is evenly coated.
- Let the salad sit for at least 15 minutes before serving. It can be enjoyed chilled or at room temperature.
Notes
This salad can be made a day in advance. Just keep the dressing separate until you’re ready to serve. For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 30mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
