Description
A vibrant, protein-packed salad featuring Barilla Protein+ pasta, crisp vegetables, tangy feta, and a zesty lemon-flavored vinaigrette. Perfect for clean eating and Mediterranean-inspired meals.
Ingredients
16 oz Barilla Protein+ pasta (or other high-protein pasta)
1 large cucumber (peeled and sliced into 1/2-inch half-moons)
1 pint ripe vine-ripened tomatoes
1 red bell pepper (seeded and diced)
1 yellow bell pepper (seeded and diced)
1/2 red onion (sliced and soaked in water)
3 cups crumbled feta cheese (halal-certified if required)
1/2 cup kalamata olives
1/4 cup fresh dill (plus extra for garnish)
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Instructions
Cook the pasta according to package instructions. Drain and rinse under cold water to stop cooking.
In a large bowl, combine cooled pasta with cucumber, tomatoes, bell peppers, red onion (drained), feta, olives, and dill.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Chill for at least 30 minutes before serving for flavors to meld.
Garnish with additional dill and serve chilled.
Notes
Use halal-certified feta if dietary requirements dictate.
For non-alcoholic variations, ensure vinegar and lemon juice are unpasteurized but alcohol-free.
Chill for up to 8 hours for optimal flavor; store leftovers in an airtight container in the fridge for up to 2 days.