High Fiber Greek Pasta Salad

It's the first day of Summer and to celebrate, I whipped up this refreshing, tasty Greek pasta salad. It's got all the traditional ingredients of a Greek salad while packing in 8 grams of fiber per serving.

This salad uses a variety of 9 different herbs, veggies and beans while also delivering 17 grams of protein per serving. I have tested many protein fortified pastas and the Barilla Protein + line is by far the best tasting. The pasta's protein comes from peas, lentils and chickpeas which help boost the fiber content.

Ingredients for Fiberfied Greek Pasta Salad

Barilla Protein + Penne: Find this pasta at Amazon or any major grocery retailer. It's not gluten-free and has a nice bite just like traditional durum wheat pasta. It's very affordable too.

The Veggies: Kale, Tomatoes, Cucumber, Onion. I prefer Tuscan kale as it is the least bitter of kale varieties. We finely, finely chop the kale and massage it with lemon juice and olive oil to soften it while minimizing its bitterness. Use your favorite tomato variety, but grape or cherry would be our recommendation.

Sheep's Milk Feta: The creamiest cheese that is traditional Greek feta will come in a block resting in brine. Be sure to check the ingredients to ensure it is made with sheep's milk rather than cow. Trader Joe's has options. I buy both the Greek and Israeli feta in brine.

Greek Dressing: Of course we're using extra virgin olive oil, red wine vinegar, lemon juice, oregano, honey, salt and pepper. All the flavors of Greece whisked up.

High Fiber Greek Pasta Salad

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All the best things about a traditional Greek pasta salad but with 8 grams of fiber and 17 grams of protein. Delicious, fresh and filling! 

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 24 minutes
• Yield: 6 servings 1x

Ingredients

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• 10 ounce Barilla Protein + Penne, uncooked
• 2 cups kale, destemmed and finely chopped
• ¼ cup extra virgin olive oil + drizzle
• 2 Tablespoons red wine vinegar
• 1 Tablespoon lemon juice + 1 teaspoon, separated
• 1 teaspoon honey
• 1 teaspoon oregano
• 1 teaspoon garlic, minced
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon black pepper
• 1 cup garbanzo beans, drained and rinsed
• 1 cup grape tomatoes, cut into quarters
• 1 cup cucumbers, diced into ½” chunks
• ⅓ cup red onion, finely diced
• 2 Tablespoons parsley, chopped
• ¾ cup sheep's milk feta cheese, crumbled

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Instructions

1. Cook pasta according to package directions and set aside to cool. 
2. In a large bowl, massage kale with 1 teaspoon of lemon juice and light drizzle of olive oil. 
3. In a small dish, whisk together ¼ cup of olive oil, red wine vinegar, remaining tablespoon of lemon juice, honey, oregano, garlic, salt, and black pepper. 
4. Add beans, tomatoes, cucumbers, red onion, parsley, feta and pasta to the large bowl with kale. 
5. Toss pasta with dressing. Allow to chill before serving.

Nutrition

• Serving Size: 7.61 ounces
• Calories: 396
• Sugar: 6 grams
• Sodium: 301 mg
• Fat: 16 grams
• Carbohydrates: 46 grams
• Fiber: 8 grams
• Protein: 17 grams