If you’re craving a dish that perfectly balances hearty protein, vibrant veggies, and bold flavors, the Protein Pasta Salad with Feta, Salami, and Greek Yogurt Dressing Recipe is exactly what you need. This salad is a delightful blend of Barilla protein pasta tossed with crisp Persian cucumbers, juicy cherry tomatoes, and zesty salami, all enveloped in a creamy Italian dressing made with tangy Greek yogurt. The addition of briny kalamata olives and creamy feta cheese adds the perfect finishing touch to this colorful, nutritious, and satisfying meal that’s as easy to prepare as it is delicious.
Ingredients You’ll Need
The beauty of this Protein Pasta Salad with Feta, Salami, and Greek Yogurt Dressing Recipe lies in its simple yet vital ingredients, each bringing a unique element of freshness, flavor, and texture. From the nutrient-dense protein pasta to the crisp bell peppers and rich feta, these components combine to create an irresistible salad.
- 8 oz Barilla protein pasta: Provides a hearty base packed with extra protein to keep you energized.
- 2/3 cup creamy Italian salad dressing with Greek yogurt: Offers a tangy, creamy coating that elevates every bite.
- 2 Persian cucumbers, cut into half slices: Adds a refreshing crunch with a mild, cool flavor.
- 8 oz cherry tomatoes, halved: Brings juicy sweetness and vibrant color to the mix.
- 1/2 bell pepper, diced (yellow or orange): Contributes crisp texture and a pop of bright, sunny hue.
- 2 green onions, sliced thin: Adds a subtle oniony sharpness that brightens the salad.
- 3 oz salami, cut into thin strips: Infuses savory, spiced depth with satisfying chewiness.
- 1/4 cup kalamata olives, sliced: Delivers briny, bold flavor that complements the creamy feta.
- 4 oz feta cheese, cubed small or crumbled: Offers rich creaminess and tang to tie everything together.
How to Make Protein Pasta Salad with Feta, Salami, and Greek Yogurt Dressing Recipe
Step 1: Cook the Pasta
Start by boiling the Barilla protein pasta in salted water, following the package instructions until it’s perfectly al dente. This ensures the pasta holds its shape and has just the right bite. Once cooked, drain the pasta in a colander and rinse with cold water to stop the cooking process immediately and cool it down for the salad. Make sure to drain it thoroughly so your salad won’t be watery.
Step 2: Mix Ingredients
In a large mixing bowl, combine the cooled pasta with the crisp Persian cucumbers, sweet cherry tomatoes, diced bell pepper, savory salami strips, briny kalamata olives, and thinly sliced green onions. This colorful assembly promises a variety of textures and flavors that will dance on your palate.
Step 3: Dress the Salad
Pour in about two-thirds of your creamy Italian dressing with Greek yogurt. This luscious dressing coats every ingredient lightly, infusing richness without overpowering the freshness of the vegetables or the tanginess of the feta.
Step 4: Combine Thoroughly
Using a rubber spatula or a large spoon, gently toss everything until the dressing is evenly distributed throughout the salad. Mixing with care prevents delicate ingredients like the veggies and salami from bruising, keeping everything fresh and vibrant.
Step 5: Add Feta and Finish Dressing
Sprinkle the cubed or crumbled feta cheese over the top. If you want an extra creamy kick, add the remaining dressing now and gently fold it in, being careful to keep the feta intact so the salad maintains its textural contrast and the flavors meld beautifully.
Step 6: Serve or Store
Your Protein Pasta Salad with Feta, Salami, and Greek Yogurt Dressing Recipe is ready to enjoy right away for the freshest experience. Alternatively, transfer it to an airtight container and refrigerate—it keeps wonderfully for up to 5 days, making it an ideal make-ahead meal or a colorful addition to your weekly meal prep.
How to Serve Protein Pasta Salad with Feta, Salami, and Greek Yogurt Dressing Recipe
Garnishes
To elevate your salad when serving, sprinkle additional fresh herbs like chopped parsley or basil for a burst of color and aroma. A few extra kalamata olives or a light drizzle of olive oil can also add a touch of elegance and amplify the Mediterranean vibes of the dish.
Side Dishes
This salad pairs beautifully with warm pita bread or a crisp green side salad for a well-rounded meal. If you want to make it a heartier lunch or dinner, consider serving it alongside grilled chicken or roasted vegetables for more depth and variety.
Creative Ways to Present
For a fun twist, try serving this pasta salad in individual mason jars for picnic-ready portability, or as a vibrant bed for grilled shrimp or steak slices. You can also scoop it into colorful lettuce cups for a lovely handheld option that’s perfect for gatherings or buffets.
Make Ahead and Storage
Storing Leftovers
Place any leftover Protein Pasta Salad with Feta, Salami, and Greek Yogurt Dressing Recipe in an airtight container and refrigerate. It will stay fresh and flavorful for up to 5 days, making it a perfect grab-and-go meal during busy weekdays.
Freezing
Freezing this salad is not recommended as the texture of the pasta, fresh vegetables, and dressing will be negatively affected. The creamy dressing can separate, and the crisp vegetables will become mushy upon thawing.
Reheating
This dish is best enjoyed cold or at room temperature, so no reheating is necessary. If you prefer it slightly warm, let it sit out for a few minutes to come to room temperature rather than microwaving to protect the texture and flavor.
FAQs
Can I substitute the protein pasta with regular pasta?
Absolutely! While protein pasta adds extra nutrition, regular pasta works just fine in this recipe—just cook it al dente and follow the same steps for the best texture.
Is there a vegetarian version of this salad?
Yes! Simply omit the salami and consider adding chickpeas or grilled tofu cubes instead to maintain a good protein boost while keeping it vegetarian-friendly.
Can I use a different kind of cheese?
Feta is preferred for its tangy creaminess, but you can experiment with goat cheese or crumbled queso fresco for a different yet delicious flavor profile.
How long can the salad be stored?
Stored properly in an airtight container in the refrigerator, this salad stays fresh for up to 5 days, making it a convenient option for meal planning.
Can I make the dressing from scratch?
Yes, you can whip up a homemade creamy Italian dressing using Greek yogurt, olive oil, red wine vinegar, garlic, and herbs for a fresher, customized taste that suits your preferences.
Final Thoughts
This Protein Pasta Salad with Feta, Salami, and Greek Yogurt Dressing Recipe is a true crowd-pleaser that combines wholesome ingredients with a punch of flavor and texture. Whether you’re preparing a quick lunch, a potluck dish, or a meal prep favorite, this recipe has all the elements to make your taste buds sing. Give it a try—you’ll wonder how you ever got along without it!
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Protein Pasta Salad with Feta, Salami, and Greek Yogurt Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Protein Pasta Salad features Barilla protein pasta tossed with a medley of fresh Persian cucumbers, cherry tomatoes, bell peppers, kalamata olives, and green onions, combined with savory salami strips. It’s dressed with a creamy Italian Greek yogurt dressing and topped with crumbled feta cheese for a perfect balance of flavors and textures. Ready in just 25 minutes, this vibrant salad is ideal for quick meals, meal prep, or a nutritious lunch packed with protein and Mediterranean-inspired ingredients.
Ingredients
Pasta and Dressing
- 8 oz Barilla protein pasta
- 2/3 cup creamy Italian salad dressing with Greek yogurt
Vegetables
- 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
Protein and Additional Ingredients
- 3 oz salami, cut into thin strips
- 1/4 cup kalamata olives, sliced
- 4 oz feta cheese, cubed small or crumbled
Instructions
- Cook the Pasta: Boil salted water in a large pot. Add the Barilla protein pasta and cook according to package instructions until al dente, usually about 7-9 minutes. Once cooked, drain the pasta using a colander and rinse thoroughly with cold water to stop the cooking process and cool it quickly. Drain again to remove excess water.
- Mix Ingredients: In a large mixing bowl, add the cooled pasta along with the Persian cucumber slices, halved cherry tomatoes, diced bell pepper, sliced green onions, thin salami strips, and sliced kalamata olives. Pour in two-thirds of the creamy Italian salad dressing with Greek yogurt.
- Combine Thoroughly: Using a rubber spatula or large spoon, gently mix all the ingredients until the dressing is well incorporated and evenly coats the salad components.
- Add Feta and Dressing: Sprinkle the crumbled or cubed feta cheese on top of the salad. Optionally, drizzle the remaining dressing over the salad and gently fold it in, taking care to keep the feta intact and allow the flavors to meld without crushing the cheese.
- Serve or Store: Serve the protein pasta salad immediately for the best flavor and texture. Alternatively, transfer it to an airtight container and refrigerate it, where it will stay fresh for up to 5 days, making it perfect for meal prepping lunches or light dinners.
Notes
- Be sure to rinse the cooked pasta with cold water to cool it quickly and prevent it from sticking together.
- You can substitute salami with turkey or chicken sausage for a different protein option.
- For a vegetarian version, omit the salami and consider adding chickpeas or grilled tofu.
- The salad keeps well refrigerated for up to 5 days; mix gently before serving if refrigerated.
- Adjust the amount of dressing to your preference for creaminess or tanginess.
