Description
A flavorful and protein-packed pasta salad featuring Barilla protein pasta, fresh vegetables, salami, and creamy Italian dressing with Greek yogurt. Perfect for a quick, nutritious meal or a make-ahead dish that stays fresh for days.
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, diced (yellow or orange)
- 2 green onions, sliced thin
Protein and Cheese
- 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 the Barilla protein pasta in salted water following the package instructions until al dente. Drain the pasta using a colander and rinse with cold water to cool it down quickly. Drain thoroughly to remove excess water.
- Mix Ingredients: In a large mixing bowl, combine 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: Using a rubber spatula or spoon, mix all the ingredients well so the dressing is evenly distributed throughout the salad.
- Add Feta and Dressing: Sprinkle the cubed or crumbled feta cheese on top. If desired, add the remaining dressing and gently fold it in so that the feta stays intact and the flavors meld without crushing the cheese.
- Serve or Store: Serve the pasta salad immediately for best freshness, or store it in an airtight container in the refrigerator where it will keep well for up to 5 days, making it perfect for meal prep.
Notes
- Rinsing the pasta after cooking helps to cool it down and prevents it from becoming mushy in the salad.
- Using creamy Italian dressing with Greek yogurt adds a tangy flavor while boosting protein content.
- You can substitute salami with other cured meats or a vegetarian protein for variation.
- Feta cheese adds a salty, creamy texture—adjust quantity based on personal preference.
- Store salad in the fridge and consume within 5 days for optimal freshness and safety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean