High-Protein Mediterranean Pasta Salad Recipe

When it's 90 degrees outside, the last thing we want to do is stand over a hot stove and turn the kitchen into a sauna. Nope... not happening! 😄 That's exactly why this High-Protein Mediterranean Pasta Salad has become one of our favorite summer meals. It's quick, refreshing, packed with protein, and best of all... it doesn't require you to sweat through dinner.

This salad is loaded with all the good stuff—protein pasta (because we're always looking for an easy way to sneak in more protein), crisp English cucumbers, sweet cherry tomatoes, pretty red onion, pitted black olives (because seriously... who wants to crack a tooth on an olive pit while eating pasta salad?), and feta cheese. We even mixed fat-free feta with regular feta because every little calorie swap counts... and honestly, you'd never know the difference! Then we tossed everything in a zesty Italian vinaigrette that ties it all together.

And here's how good it is... I actually got my mom to eat it. This is the same woman whose food philosophy is basically, "If it doesn't make tears roll down her face, it's not spicy enough." 😂 If this Mediterranean pasta salad can win her over, I have a feeling it's about to become a regular at your house too.

Here's how easy this Mediterranean Pasta Salad is to make!

Honestly, the hardest part of making this High-Protein Mediterranean Pasta Salad recipe is waiting for the water to boil. 😄 Once it finally starts boiling, add in one heaping tablespoon of salt. Trust me, this is your chance to season the pasta from the inside out, so don't skip it!

Cook the protein pasta according to the package directions. I like mine al dente because it holds up really well in pasta salad, but hey... you do you! It's kind of like ordering a steak. Some people like theirs rare... I personally prefer mine to look like it actually met the grill. 😂

When the pasta is cooked just the way you like it, drain it and rinse it under cold water. The cold water stops the cooking process and helps keep the pasta from sticking together, so it's perfectly chilled and ready to soak up all that delicious Italian vinaigrette.

Chop and Prepare the Veggies!!!

While the pasta is cooking, it's the perfect time to get everything else ready.

Start by chopping or thinly slicing the red onion—whichever you prefer. I chopped mine because I tossed it in the food processor... and honestly, it was way faster. Let's just call it "working smarter, not harder." (Or lazy. 😂)

Next, cut the English cucumber into bite-sized pieces. I love using English cucumbers because they're crisp, have fewer seeds, and don't need to be peeled. But if you have another cucumber hanging out in the fridge or growing in the garden, it'll work just fine too.

And don't forget to share a few cucumber slices with your favorite pup! Teddy absolutely loves cucumbers. We actually have to keep an eye on him in the garden because if you're not watching, he'll help himself to a snack before we do! 🥒🐾

Now grab your cherry tomatoes. You can slice them in half or leave them whole. I usually cut them so every bite gets a little tomato goodness, but I have to admit... there's something fun about biting into a whole sweet, juicy cherry tomato fresh from the garden.

Finally, drain and rinse the garbanzo beans under cold water. Rinsing washes away the extra liquid, helps remove any loose skins, and let's just say... it may help keep the bean "music" to a minimum later. 😉💨

The Pasta should be done so let's build this Mediterranean Pasta Salad.

Toss It All Together

Grab the biggest mixing bowl you own... trust me, you're going to need it! Add the cooked, drained, rinsed, and cooled protein pasta. Then toss in the cucumbers, red onion, cherry tomatoes, garbanzo beans, and black olives.

Speaking of olives... make sure you buy the pitted ones! 😄 Unless you're hoping to make an unexpected trip to the dentist or spend the afternoon digging pits out of olives one by one. Save yourself the hassle and grab the pitted black olives.

Now it's time for the feta cheese! We like to use a combination of fat-free feta and regular feta. It's one of our favorite little tricks for cutting a few calories while still getting that creamy texture and delicious flavor that regular feta brings to the party.

Tip: If you can, buy feta in a block instead of the pre-crumbled kind. We think it tastes fresher, has a creamier texture, and just makes the whole salad even better.

Once everything is hanging out in your giant bowl, gently toss it together. Pour the Italian vinaigrette over the top and toss again until every bite is coated in that delicious dressing. To make this super easy, we used bottled salad dressing, but making your own will also be amazing.

Our Favorite Tip for this High-Protein Mediterranean Pasta Salad Recipe

Could you eat it right now? Absolutely! And it'll be delicious.

But... if you can wait a couple of hours, it's even better. As the salad chills, the Italian vinaigrette works its way into every little nook and cranny of the pasta and vegetables. The flavors have time to mingle, become best friends, and create one seriously delicious pasta salad.

Now there's only one thing left to do... Grab a fork and enjoy every bite! 🥗❤️

If you're still hungry (or just love good food as much as we do), here are a few more recipes we think you'll absolutely love!

• High-Protein Bagels for a Healthy Breakfast
• Juicy Turkey Feta Meatballs Without Any Added Fat
• Buffalo Chicken Dip Recipe for Healthier Snacking
• Try These Delicious Air Fryer Spinach and Feta Meatballs Today!
• Shrimp Fried Rice: A Healthy Twist on Takeout