Begin by preparing the fresh vegetables for your High Protein Greek Pasta Salad. Peel and slice the cucumber into ½-inch half-moons, then halve the tomatoes. Dice the red and yellow bell peppers into bite-sized pieces, and quarter and thinly slice the red onion. Aim for uniform sizes for consistent texture and flavor throughout the salad.

In a large pot, bring salted water to a rolling boil. Add the protein pasta and cook it for 9–10 minutes or until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water for a minute to stop the cooking process and cool it down.

In a medium bowl, create a zesty dressing for your salad. Whisk together the olive oil, red wine vinegar, and the juice of one freshly squeezed lemon. Add the oregano, garlic powder, salt, and pepper. Whisk until emulsified.

In a large mixing bowl, combine the cooled pasta with the prepared vegetables. Pour the dressing over and toss everything together until evenly coated.

Gently fold in the crumbled feta cheese and fresh dill, mixing lightly.

Allow the salad to rest for at least 15-20 minutes at room temperature, or refrigerate it for up to 4 hours.

Before serving, taste the salad and adjust the seasoning if needed. Serve chilled.