Description
A fast, reliable meal that delivers high protein and keeps well for meal prep, featuring firm pasta, crisp vegetables, and salty feta.
Ingredients
Scale
- 16 oz pasta (Barilla Protein+)
- 1 cucumber (peeled, 1/2-inch half-moons)
- 1 pint tomatoes (halved)
- 1 red bell pepper (seeded, 1/2-inch dice)
- 1 yellow bell pepper (seeded, 1/2-inch dice)
- 1 red onion (quartered, thinly sliced)
- 5 oz feta (Athenos crumbles)
- 2 tbsp fresh dill, chopped
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 lemon (juice)
- 1 tbsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Prep all vegetables as directed before cooking pasta.
- Bring a large pot of salted water to a rolling boil.
- Cook the pasta to al dente (about 9–10 minutes).
- Drain and rinse under cold running water until fully cooled.
- Whisk olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until emulsified.
- Combine cooled pasta and vegetables, toss with dressing, then fold in feta and dill.
- Rest for 15–20 minutes or chill up to 4 hours.
Notes
Serve as a main or side; it travels well and can be made ahead. Store in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg