High Protein Greek Pasta Salad

The first time I made this Greek pasta salad, I was meal-prepping for a chaotic week ahead. I dumped everything into my biggest bowl and realized halfway through that my Greek yogurt was about to expire. That happy accident turned into the creamiest, most satisfying dressing I've ever tasted on a pasta salad.

Last summer I brought this to a friend's backyard potluck, and honestly I was nervous about the yogurt twist. Three people asked for the recipe before they even finished their first servings. Something about the tangy Greek yogurt against the salty feta just makes people pause mid-bite.

Ingredients

• 200 g whole wheat penne or rotini: The whole wheat adds nutty depth that stands up to bold Greek flavors
• 300 g cooked chicken breast, diced: Leftover grilled chicken works beautifully here
• 200 g reduced-fat feta cheese, cubed: Go for a good quality Greek feta, it's worth every penny
• 200 g Greek yogurt, plain, nonfat: The secret weapon that makes this salad feel indulgent
• 1 large cucumber, diced: English cucumbers work best since they have fewer seeds
• 200 g cherry tomatoes, halved: They burst in your mouth and add gorgeous color
• 1 small red onion, thinly sliced: Soak slices in ice water for 10 minutes to tame the bite
• 1 red bell pepper, diced: Adds sweetness and crunch
• 80 g pitted Kalamata olives, halved: These provide the essential salty punch
• 2 tablespoons extra-virgin olive oil: Helps the dressing coat every bite
• 2 tablespoons fresh lemon juice: Brightens everything up
• 1 tablespoon red wine vinegar: Adds that classic Mediterranean tang
• 1 clove garlic, minced: Finely mince so no one gets an overwhelming raw bite
• 1 teaspoon dried oregano: Rub it between your palms first to wake up the oils
• Salt and freshly ground black pepper, to taste: Remember the feta and olives are already salty
• Fresh dill or parsley, chopped: Adds a beautiful fresh finish

Instructions

Cook the pasta to perfection:

Boil according to package directions until al dente, then rinse under cold water to stop cooking and prevent sticking

Build your colorful base:

In a large bowl, toss together pasta, chicken, feta, cucumber, tomatoes, onion, bell pepper, and olives until everything looks like a Greek festival

Whisk up the magic dressing:

Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until smooth and creamy

Bring it all together:

Pour dressing over the salad and gently fold until every piece is coated in that tangy creaminess

Finish with fresh herbs:

Sprinkle with dill or parsley and serve right away, or refrigerate for a day to let flavors become best friends

Pin

This salad saved me during my first summer internship when I had zero energy to cook after work. Id make a massive batch on Sunday and eat it for lunch all week looking forward to every single forkful.

Make It Your Own

Sometimes I swap chickpeas for chicken when I want a plant-based version. The creamy yogurt dressing still makes it feel substantial and satisfying.

Perfect the Timing

Unlike most pasta salads this one stays creamy even after two days in the fridge. The Greek yogurt creates a protective coating on the pasta that keeps it from drying out.

Serve It Up

This makes an appearance at almost every summer gathering I host now. I serve it alongside grilled pita bread and maybe some hummus if I'm feeling ambitious.

• Let it sit for at least an hour before serving
• Bring it to room temperature for the best flavor
• Always keep some extra olives on the side

Pin

Whether for meal prep or a potluck, this Greek pasta salad has never let me down. It's the dish that makes people believe simple food can be extraordinary.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply replace the cooked chicken with one can of drained chickpeas. This maintains the high protein content while making it completely vegetarian-friendly.

→ How long does this pasta salad last?

This salad stays fresh in the refrigerator for up to 2 days. The flavors actually improve as they meld together, making it excellent for advance preparation.

→ What pasta works best?

Whole wheat penne or rotini are ideal choices as their shapes hold dressing well. The whole wheat variety adds fiber and complements the Mediterranean flavors perfectly.

→ Can I make it vegan?

Absolutely. Substitute Greek yogurt with plant-based yogurt and use vegan feta cheese. Swap the chicken for chickpeas or extra vegetables to maintain protein content.

→ What can I serve with this?

Enjoy it alongside grilled pita bread, as a side to grilled fish, or serve as a standalone main dish. It also pairs beautifully with hummus and warm pita.