High Protein Greek Pasta Salad Bowl with Feta and Olives
A High Protein Greek Pasta Salad made with tender pasta, chicken or chickpeas, fresh vegetables, feta cheese, and a light lemon-olive oil dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
12 ounces rotini or penne pasta
2 cups cooked chicken breast, diced (or 1 can chickpeas, drained and rinsed)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, thinly sliced
3/4 cup feta cheese, crumbled
1/4 cup kalamata olives, sliced (optional)
2 tablespoons fresh parsley, chopped
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Cook pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Prepare chicken or chickpeas and set aside.
- In a bowl, whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
- Add cooled pasta, protein, tomatoes, cucumber, bell pepper, onion, and olives if using.
- Toss gently to coat all ingredients with dressing.
- Fold in feta cheese and parsley.
- Chill before serving and stir again prior to serving.
Notes
Store in an airtight container in the refrigerator. If the salad appears dry after chilling, add a small drizzle of olive oil or a splash of lemon juice before serving to restore consistency.