Description
A vibrant and protein-packed pasta salad featuring Barilla protein pasta tossed with fresh Persian cucumbers, cherry tomatoes, bell pepper, salami, kalamata olives, and crumbled feta, all brought together with a creamy Italian Greek yogurt dressing. Perfect for a quick, nutritious, and flavorful meal or meal prep.
Ingredients
Scale
Pasta
- 8 oz Barilla protein pasta
Dressing
- 2/3 cup creamy Italian salad dressing with Greek yogurt
Vegetables & Add-ins
- 2 Persian cucumbers, cut into half slices
- 8 oz cherry tomatoes, halved
- 1/2 bell pepper (yellow or orange), diced
- 2 green onions, sliced thin
- 1/4 cup kalamata olives, sliced
Protein & Cheese
- 3 oz salami, cut into thin strips
- 4 oz feta cheese, cubed small or crumbled
Instructions
- Cook the Pasta: Boil the Barilla protein pasta in salted water according to the package instructions until al dente. Drain using a colander and rinse with cold water to quickly cool the pasta. Drain thoroughly to remove all excess water.
- Mix Ingredients: In a large mixing bowl, add the cooled pasta, Persian cucumbers, cherry tomatoes, diced bell pepper, salami strips, kalamata olives, and sliced green onions. Pour in two-thirds of the creamy Italian dressing with Greek yogurt.
- Combine Thoroughly: Use a rubber spatula or spoon to mix all ingredients thoroughly, ensuring the dressing is evenly distributed throughout the salad for balanced flavor.
- Add Feta and Dressing: Sprinkle the cubed or crumbled feta cheese evenly over the top. If desired, drizzle the remaining dressing gently and fold it in carefully to avoid breaking up the feta while allowing flavors to meld.
- Serve or Store: Serve the protein pasta salad immediately for best freshness. Alternatively, store it in an airtight container in the refrigerator where it will keep well for up to 5 days, making it ideal for meal prepping.
Notes
- This pasta salad is best enjoyed chilled or at room temperature.
- To enhance protein content, use Barilla protein pasta or any high-protein pasta alternative.
- For a vegetarian version, omit the salami or replace it with plant-based protein options.
- The creamy Italian Greek yogurt dressing adds tanginess and creaminess while keeping the salad lighter than traditional mayonnaise-based dressings.
- Make sure to rinse pasta under cold water to stop the cooking process and cool it quickly for the salad.
- Store leftovers in an airtight container in the refrigerator and consume within 5 days for optimal freshness.
