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A fresh and colorful pasta salad featuring protein-rich pasta and feta, tossed with crisp cucumbers, tomatoes, bell peppers, red onion, and a bright lemon and red wine vinegar vinaigrette. Perfect for meal prep, light lunches, or gatherings.

  • Total Time: 20-30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 16 oz protein-packed pasta (e.g., Barilla Protein+)
  • 1 cucumber, peeled and sliced into 1/2-inch half-moons
  • 1 pint tomatoes, halved or quartered
  • 1 red bell pepper, seeded and diced into 1/2-inch pieces
  • 1 yellow bell pepper, seeded and diced into 1/2-inch pieces
  • 1 red onion, thinly sliced
  • 5 oz feta cheese (preferably crumbled)
  • 2 tbsp fresh dill, chopped
  • 2/3 cup olive oil
  • 1/2 cup red wine vinegar
  • Juice of 1 lemon (freshly squeezed)
  • 1 tbsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Peel and slice the cucumber into 1/2-inch half-moons, then salt the slices and let rest for 10 minutes to draw out moisture.
  2. Dice the red and yellow bell peppers into 1/2-inch pieces.
  3. Thinly slice the red onion.
  4. Halve or quarter the tomatoes.
  5. Chop the fresh dill and set aside the crumbled feta cheese.
  6. Bring a large pot of salted water to a boil.
  7. Cook the pasta according to package instructions until just al dente, about 9–10 minutes.
  8. Drain the pasta well and optionally toss immediately with olive oil, salt, and pepper to season while warm.
  9. Rinse the pasta under cold running water until completely cooled to stop the cooking and prevent stickiness.
  10. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until emulsified.
  11. In a large bowl, combine the cooled pasta and all prepared vegetables.
  12. Pour about three-quarters of the vinaigrette over the pasta and vegetables and toss gently to coat them evenly, reserving the remaining dressing.
  13. Add the feta crumbles and chopped dill to the salad and gently toss once more.
  14. Let the salad sit for 15–20 minutes at room temperature or chill up to 4 hours to allow flavors to meld.
  15. Before serving, stir the salad and adjust the seasoning with salt, pepper, or additional vinegar as needed.

Notes

Season pasta while it is still warm to help it absorb flavor and prevent blandness., Avoid adding all dressing at once; reserve some dressing to add just before serving to keep the salad crisp and fresh., Salting cucumber slices and allowing them to rest removes excess water and prevents the dressing from becoming watery., Chill the salad for at least an hour to enhance flavor melding and keep vegetables crisp., This salad tastes better the next day and keeps well for up to 4 days refrigerated in an airtight container., Mix-ins like grilled chicken, shrimp, lamb kebabs, or chickpeas can be added to increase protein content and make it a heartier meal., Dairy-free options are possible by omitting or substituting the feta with plant-based cheese and increasing protein with chickpeas or protein pasta., Substitute red wine vinegar with white wine vinegar or apple cider vinegar, and fresh lemon juice with bottled lemon juice if needed.

  • Author: Laura
  • Prep Time: 10-15 minutes
  • Cook Time: 10-15 minutes
  • Category: Salad
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: approximately 1 cup per serving
  • Calories: Approximately 350 calories per serving
  • Fat: Approximately 15 grams per serving
  • Carbohydrates: Approximately 45 grams per serving
  • Protein: Approximately 15 grams per serving