This pasta salad has a quirk. Not a problem, a FEATURE. It gets better the longer it sits in the fridge, which means by day three it’s somehow even more delicious than day one.
This is my current summer obsession. Briny, herby, lemony, and loaded with feta and fresh dill because dill is the only herb that matters in this situation.
I bring it to everything. Cookouts, work lunches, my neighbor’s random Wednesday hang. (They have not complained yet.) A sharp lemon vinaigrette soaks into the pasta overnight and the whole thing turns into something restaurant-y with almost no effort. Truly.
Where Does the Protein Actually Come From?
The protein comes from TWO places: the Barilla Protein+ pasta (which packs in added protein from lentil and chickpea flour) and that 5 oz of feta. Together they turn this into a real protein-packed meal, not just a sad side dish. Sub regular pasta in here and you lose the whole point…. stick with Protein+ for the actual benefit!
Make-Ahead & Meal Prep Tips
- Vinaigrette keeps 5 days in a jar and only improves with time, ok?!
- Cook pasta the night before, rinse cold, and toss with olive oil so it doesn’t clump into a brick….
- Prep peppers, onion, and dill a day ahead but HOLD tomatoes and cucumber (they get watery fast!).
- Add feta right before serving. It gets mushy otherwise.
- Reserve some dressing to refresh before serving. Pasta drinks it up.
How to Keep It from Getting Soggy
Cook the pasta to AL DENTE and rinse it under cold water until it stops steaming…. this is non-negotiable. Warm pasta drinks up dressing and turns to mush before it even hits the fridge.
SALT your tomatoes and cucumber first, let them drain in a colander for 10 minutes, then pat them dry. *Yes*, that watery runoff is the enemy, and cucumbers especially dump moisture into the bowl if you skip this step.
Toss with HALF the dressing now, save the rest for right before serving (or pack it separately for to-go). Pasta keeps absorbing dressing as it sits…. refreshing it brings everything back to life instead of a soggy mass.
More Recipes to Try
- High Protein Greek Pasta Salad
- Mexican Street Corn Pasta Salad
- Greek Chicken Pasta Salad
- Healthy Pasta Salad
- Greek Quinoa Salad
- Greek Pasta Salad with Chickpeas
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 50-60 g
- Fat: 90-100 g
- Carbohydrates: 310-330 g
Ingredients
For the pasta salad:
- 16 oz pasta (I use Barilla Protein+ for the best texture)
- 1 cucumber (peeled and sliced into 1/2-inch half-moons)
- 1 pint tomatoes
- 1 red bell pepper (seeded and diced into 1/2-inch pieces)
- 1 yellow bell pepper
- 1 red onion
- 5 oz feta (I prefer Athenos crumbles for this recipe)
- 2 tbsp fresh dill, chopped
For the dressing:
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 lemon (freshly squeezed for the brightest acidity)
- 1 tbsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Step 1: Chop and Prep Vegetables
- 1 cucumber, peeled and sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, thinly sliced
- 1 pint tomatoes, halved
- 2 tbsp fresh dill, chopped
- 5 oz feta crumbles
While the pasta water comes to a boil, prepare all your vegetables: peel and slice the cucumber into 1/2-inch half-moons, dice the red and yellow bell peppers into 1/2-inch pieces, quarter and thinly slice the red onion, and halve the tomatoes (or quarter if they’re large).
Chop the fresh dill and have the feta crumbles ready.
This prep-ahead approach means you won’t be rushed once the pasta is cooked, and the vegetables will be at their peak texture when combined.
Step 2: Boil and Chill Pasta
- 16 oz pasta
Bring a large pot of salted water to a rolling boil and cook the Barilla Protein+ pasta according to package directions until al dente—usually around 9-10 minutes.
Drain the pasta thoroughly, then rinse it under cold running water until completely cooled.
This stops the cooking process and prevents the pasta from becoming mushy when mixed with the acidic dressing.
Step 3: Whisk the Greek Vinaigrette
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 lemon, freshly squeezed
- 1 tbsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
In a small bowl or jar, whisk together the olive oil, red wine vinegar, and freshly squeezed lemon juice.
Add the oregano, garlic powder, salt, and pepper, whisking until the dressing is emulsified and well combined.
I like to use fresh lemon juice rather than bottled because it gives the dressing a brighter, more vibrant acidity that really makes the salad sing.
Step 4: Toss Ingredients Together
- cooled pasta from Step 2
- prepared vegetables from Step 1
- vinaigrette from Step 3
- feta crumbles
- fresh dill
In a large bowl, combine the cooled pasta from Step 2 with the prepared vegetables from Step 1.
Pour the vinaigrette from Step 3 over the pasta and vegetables, then gently toss everything together until evenly coated.
Add the feta crumbles and fresh dill, tossing once more to incorporate.
Let the salad rest for at least 15-20 minutes (or refrigerate for up to 4 hours) so the pasta can absorb the dressing flavors—this is when the salad really develops its character, so don’t skip this step.
Step 5: Refrigerate Before Serving
Transfer the Greek pasta salad to the refrigerator and chill until ready to serve.
Give it a gentle stir and taste for seasoning, adjusting salt, pepper, or vinegar as needed just before serving.
This salad is best served cold and actually tastes even better the next day once all the flavors have melded together.
High Protein Greek Pasta Salad
Ingredients
Method
- While the pasta water comes to a boil, prepare all your vegetables: peel and slice the cucumber into 1/2-inch half-moons, dice the red and yellow bell peppers into 1/2-inch pieces, quarter and thinly slice the red onion, and halve the tomatoes (or quarter if they're large). Chop the fresh dill and have the feta crumbles ready. This prep-ahead approach means you won't be rushed once the pasta is cooked, and the vegetables will be at their peak texture when combined.
- Bring a large pot of salted water to a rolling boil and cook the Barilla Protein+ pasta according to package directions until al dente—usually around 9-10 minutes. Drain the pasta thoroughly, then rinse it under cold running water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy when mixed with the acidic dressing.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, and freshly squeezed lemon juice. Add the oregano, garlic powder, salt, and pepper, whisking until the dressing is emulsified and well combined. I like to use fresh lemon juice rather than bottled because it gives the dressing a brighter, more vibrant acidity that really makes the salad sing.
- In a large bowl, combine the cooled pasta from Step 2 with the prepared vegetables from Step 1. Pour the vinaigrette from Step 3 over the pasta and vegetables, then gently toss everything together until evenly coated. Add the feta crumbles and fresh dill, tossing once more to incorporate. Let the salad rest for at least 15-20 minutes (or refrigerate for up to 4 hours) so the pasta can absorb the dressing flavors—this is when the salad really develops its character, so don't skip this step.
- Transfer the Greek pasta salad to the refrigerator and chill until ready to serve. Give it a gentle stir and taste for seasoning, adjusting salt, pepper, or vinegar as needed just before serving. This salad is best served cold and actually tastes even better the next day once all the flavors have melded together.