Go Back
Bowl of Greek Pasta Salad with feta, olives, and cherry tomatoes

High Protein Greek Pasta Salad

A vibrant and nutritious Greek pasta salad packed with protein from chickpeas and Greek yogurt, perfect as a main dish or side for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces whole wheat or protein-enriched pasta (penne, fusilli, or farfalle) Swap gluten-free pasta for a GF version.
  • 1.5 cups canned chickpeas, rinsed and drained Or use 1.5 cups cooked from dry for extra protein; try edamame.
  • 1 cup halved cherry tomatoes Use sun-dried tomatoes for a richer flavor.
  • 1 red bell pepper, diced Swap with orange or yellow for sweetness.
  • 1 small cucumber, seeded and diced Substitute with zucchini for a firmer texture.
  • 0.5 cup Kalamata olives, pitted and halved Green olives work fine for a milder taste.
  • 0.75 cup crumbled feta cheese Or use a dairy-free feta for a vegan twist.
  • 0.33 cup toasted pine nuts or chopped walnuts Toasted almonds add a lovely crunch.
Dressing Ingredients
  • 0.5 cup plain Greek yogurt Creates a creamy, protein-rich base for the dressing.
  • 0.25 cup extra virgin olive oil
  • 1 Juice and zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano Or 1 tablespoon fresh, chopped.
  • 1 small garlic clove, grated
  • Salt and freshly ground black pepper, to taste
Garnish
  • Fresh parsley or mint for garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually about 9 to 12 minutes. Drain and rinse briefly under cold water.
  2. Toast the pine nuts or walnuts in a dry skillet over medium heat until golden, about 3 to 4 minutes. Transfer to a small bowl to cool.
Mixing the Salad
  1. In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, Dijon mustard, oregano, grated garlic, and a pinch of salt and pepper.
  2. Add the cooled pasta, chickpeas, cherry tomatoes, bell pepper, cucumber, and olives to the bowl with the dressing and toss gently.
  3. Fold in the crumbled feta and toasted nuts gently.
Chilling and Serving
  1. Chill for at least 20 minutes to let flavors meld. Scatter fresh parsley or mint on top just before serving.

Notes

This salad can be made ahead of time. Store in an airtight container for up to 3 days. If making ahead, reserve some feta and nuts for a final sprinkle before serving.