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creamy feta pasta salad in a green bowl
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Creamy Feta Pasta Salad

A high volume, fiber-rich pasta salad combining a Mediterranean vegetable medley and whipped feta sauce with protein pasta.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Greek
Keyword: Brami protein pasta recipe, creamy feta pasta salad, greek pasta salad, high fiber pasta salad, high protein feta pasta salad
Servings: 6 Servings
Calories: 360kcal
Author: Mason Woodruff

Ingredients

  • 12 oz (dry) Protein Pasta
  • 3 Mini Persian Cucumbers diced
  • 1 Red Bell Pepper diced
  • 1 Shallot or ¼ a red onion, diced
  • 1 can (15 oz) Artichoke Hearts drained and chopped
  • 12 Pitted Olives I used ½ Castelvetrano and ½ Kalamata olives
  • 2 oz Pepperoncini
  • 2 oz Peppadew Peppers or pickled Fresno peppers, bell peppers, etc.
  • 2 handfuls Fresh Parsley chopped
  • 1 handful Fresh Dill chopped

For the Feta Sauce

  • 6 oz Reduced Fat Feta Crumbles
  • 1 cup Low Fat Cottage Cheese
  • 2 Lemons zest of 1, juice of both
  • 1 teaspoon Dried Oregano
  • ½ cup Water
  • 1 Tablespoon Chili Crisp optional

Instructions

  • Bring a large pot of salted water to a boil for the pasta. Cook the pasta just shy of al dente. (About 8 minutes for the Brami radiatori I used.) Drain and rinse the cooked pasta under cold water and set aside.
  • While the pasta cooks, add all the sauce ingredients except the chili crisp to a blender or food processor. Mix until completely smooth and set aside. Prepare all the veggies and herbs.
  • Add the drained pasta to a large mixing bowl with the prepared vegetables and feta sauce. Gently fold everything together until evenly mixed. Salt and pepper to taste before serving or storing.

Nutrition

Serving: 330g (about 2 cups) | Calories: 360kcal | Carbohydrates: 48g | Protein: 26g | Fat: 9g | Fiber: 9g