High Protein Greek Pasta Salad
This high protein Greek pasta salad is a refreshing and wholesome dish, combining hearty pasta with fresh vegetables, tangy feta, and a zesty dressing.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 16 ounces high protein pasta such as chickpea, lentil, or yellow pea
- 1 large cucumber chopped
- 1 pint cherry or grape tomatoes sliced in half
- 2 bell peppers red and yellow, chopped
- 1 small red onion chopped fine
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 large lemon juice of
- 4 ounces feta cheese crumbled
- 1 tablespoon dried oregano
- ½ teaspoon garlic powder
- salt to taste
- pepper to taste
Instructions
Instructions
- Cook the high protein pasta in the pressure cooker as per package instructions, usually for 4 minutes under pressure. Use quick release method, then wait for the float valve to drop.
- Drain the cooked pasta and spread it out to cool slightly.
- Toss chopped cucumber, tomatoes, bell peppers, and red onion in a big bowl.
- Add cooled pasta to the vegetable mix.
- Whisk together olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, and pepper in a small bowl.
- Pour dressing over pasta and vegetables, tossing gently to combine.
- Carefully fold in crumbled feta cheese. Chill salad in the fridge for at least 30 minutes before serving.
Notes
Serve chilled for a refreshing meal that's full of flavor and easy to prepare.