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
Scale
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.
