Protein-rich Greek pasta salad with fresh vegetables, feta, and lemon dressing.
Ingredients
8 ounces whole wheat or chickpea pasta; 1 cup cooked grilled chicken or chickpeas; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/2 cup Kalamata olives, pitted and halved; 1/2 cup crumbled feta cheese; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh dill (optional); 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon dried oregano; salt and black pepper to taste.
Instructions
1. Cook pasta until al dente, drain, and rinse. 2. Chop vegetables and mix with pasta and protein. 3. Whisk dressing ingredients. 4. Toss salad with dressing. 5. Top with feta and herbs, let rest 10–15 minutes before serving.