Quick Greek Pasta Salad
This Quick High Protein Greek Pasta Salad is one of those easy meals that feels fresh, filling, and just right for busy days. It comes together fast, tastes bright and savory, and works beautifully for lunch, dinner, or meal prep.
Equipment
- 1 Large Pot
- 1 Large bowl
- 1 Small bowl
- 1 Whisk
Ingredients
- 8 oz pasta rotini, penne, or bowties
- 1 cup cooked chicken breast diced
- 1 cup cucumber chopped
- 1 cup cherry tomatoes halved
- 1 4 red onion thinly sliced
- 1 cup bell pepper diced, any color
- 1 2 feta cheese crumbled
- 1 4 olives sliced
Dressing
- 1 2 plain Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic finely minced or grated
- 1 tsp dried oregano
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain it well, then rinse briefly with cool water so it stops cooking and cools faster.
- While the pasta cooks, chop the cucumber, tomatoes, onion, and bell pepper. Dice the cooked chicken if you are using it, and crumble the feta.
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and black pepper until smooth and creamy.
- Add the pasta, vegetables, chicken, olives, and feta to a large bowl. Pour the dressing over the top and gently toss until everything is evenly coated.
- Taste and adjust the seasoning if needed, then chill for at least 15 minutes before serving so the flavors can settle in nicely.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing as it sits, so stir in a spoonful of yogurt, olive oil, or lemon juice before serving if it needs a refresh. This salad is best served cold or at room temperature, so there is no need to reheat it.