Begin by washing and preparing your vegetables for the High Protein Greek Pasta Salad. Peel and slice the cucumber, then dice the red and yellow bell peppers into bite-sized pieces. Quarter and thinly slice the red onion, and halve the tomatoes to reveal their juicy interiors. Finally, chop the fresh dill and crumble the feta cheese, setting each aside in separate bowls for easy assembly.

In a large pot, bring salted water to a rolling boil over high heat. Add 16 oz of Barilla Protein+ pasta and cook for 9 to 10 minutes, or until al dente—tender yet firm to the bite. Once cooked, drain the pasta in a colander, and rinse it under cold water to cool it down quickly and stop the cooking process, ensuring it retains the perfect texture for your salad.

In a medium bowl, whisk together 2/3 cup of olive oil, 1/2 cup of red wine vinegar, and the freshly squeezed juice of one lemon until well emulsified. Then, add 1 tablespoon of oregano, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper to taste. Mix thoroughly to combine all flavors, creating a bright, zesty dressing that will bring your High Protein Greek Pasta Salad to life.

In a large mixing bowl, combine the cooled pasta with the prepared vegetables: cucumber, bell peppers, red onion, and tomatoes. Pour your freshly made dressing over the mixture and toss gently with a spatula, ensuring every piece is well coated. Finally, fold in the crumbled feta and chopped dill carefully to preserve their textures, allowing all the flavors to meld beautifully.

Let your High Protein Greek Pasta Salad rest for at least 15 to 20 minutes to allow the flavors to harmonize. For maximum deliciousness, cover the salad and refrigerate it for up to 4 hours before serving. This chilling time enhances the taste, making it refreshing and perfect for meal prep or a quick, nutritious lunch option.