Description
A vibrant Greek Pasta Salad bursting with fresh vegetables, high-protein pasta, and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 16 oz Barilla Protein+ Pasta
- 1 Cucumber, peeled and sliced into 1/2-inch half-moons
- 1 Pint Tomatoes, halved
- 1 Red Bell Pepper, seeded and diced
- 1 Yellow Bell Pepper, diced
- 1 Red Onion, quartered and thinly sliced
- 5 oz Athenos Feta Cheese, crumbled
- 2 tbsp Fresh Dill, chopped
- 2/3 cup Extra Virgin 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
Instructions
- Chop your vegetables: Start by peeling and slicing the cucumber into half-moons. Dice the red and yellow bell peppers, quarter and thinly slice the red onion, and halve the tomatoes.
- Cook your pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions—around 9-10 minutes for al dente. Drain and rinse under cold water.
- Whisk together the dressing: In a bowl, whisk together olive oil, red wine vinegar, and lemon juice. Add oregano, garlic powder, salt, and pepper, blending until combined.
- Combine pasta and veggies: In a large bowl, mix the cooled pasta with the vegetables. Pour the dressing over and toss gently. Fold in feta and dill.
- Let it rest: Allow the salad to sit for at least 15-20 minutes or refrigerate for up to 4 hours for the flavors to meld.
- Chill and serve: Serve the salad cold, and adjust final seasonings as needed.
Notes
Prep the pasta and vegetables in advance for convenience. This salad tastes even better the next day!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg