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high protein greek yogurt pasta salad

Best High Protein Greek Yogurt Pasta Salad

Delicious Best High Protein Greek Yogurt Pasta Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 1350 kcal

Ingredients
  

For the salad::

  • 9 oz pasta (I always use Barilla Protein+ for extra satiety)
  • 16 oz cannellini beans (rinsed and drained, makes it much easier to digest)
  • 1 cup corn
  • 1 cup red bell pepper (diced into 1/2-inch pieces)
  • 1 cup cucumber
  • 1/2 cup klamata olives
  • 1 shallot (finely minced to distribute the sharp flavor evenly)
  • 1 celery rib
  • 1/2 cup pickles (I prefer Claussen for a crispier texture)
  • 4 tbsp fresh dill

For the dressing::

  • 1 cup greek yogurt (I use Fage 2% for a creamy yet tangy base)
  • 1/3 cup mayonnaise
  • 2 tbsp lemon juice (freshly squeezed for better acidity)
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • While the water for pasta comes to a boil, prepare all your vegetables: dice the red bell pepper into ½-inch pieces, cut the cucumber into bite-sized chunks, finely mince the shallot, slice the celery rib, and chop the pickles. Measure out the cannellini beans (rinsed and drained), corn, kalamata olives, and fresh dill. Having everything prepped and ready will make assembly quick and ensure even distribution of flavors throughout the salad.
  • Bring a large pot of salted water to a rolling boil, then add the pasta and cook according to package directions until just al dente (usually 8-10 minutes for protein-enriched pasta). I like to use Barilla Protein+ since it adds extra protein without compromising texture. Drain the pasta in a colander, then rinse briefly with cold water for about 15 seconds to stop the cooking and remove excess starch—this prevents the pasta from becoming mushy.
  • In a medium bowl, whisk together the Greek yogurt, mayonnaise, freshly squeezed lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined. The Greek yogurt creates a tangy, protein-rich base while the mayonnaise adds richness—I prefer Fage 2% because it has a perfect balance of creaminess and that bright, tart flavor that anchors the whole salad. Taste and adjust seasonings as needed.
  • Transfer the cooled pasta from Step 2 to a large bowl and add all the prepped vegetables from Step 1: the cannellini beans, corn, red bell pepper, cucumber, kalamata olives, minced shallot, celery, pickles, and fresh dill. Toss gently to combine everything evenly so each bite has a good mix of textures and flavors.
  • Pour the creamy dressing from Step 3 over the pasta and vegetable mixture, then gently fold and toss until everything is evenly coated. The salad will thicken slightly as it sits because the pasta continues to absorb moisture, so don't worry if it seems a bit creamy at first. Refrigerate for at least 30 minutes before serving—this allows the flavors to meld together and the salad to reach the perfect serving temperature.