How can I make Greek Pasta Salad healthier?

I dice a lot of vegetables (typically rainbow bell peppers, red onion, seeded and peeled English cucumber).l. I’ve never added pasta to a Greek salad, but I often add a rinsed, drained can or two of garbanzo beans.

What about adding mini lentils? Even diced browned chicken or salmon? Pickled bell peppers?

Instead of oil etc, I just use a couple servings of Kraft Greek vinaigrette (50 calories for - I think- 28gr) , a squeeze of lemon juice, and a pinch of salt and pepper. It’s simple and fast, low cal, and a couple servings is enough to season a whole mixing bowl full of vegetables.

The Greek vinaigrette makes a banging marinade for the chicken, if you choose to add it to the salad, or eat iy separately, with a little chopped sun-dried red tomato and lemon juice.

I add crumbled “brick” style (much tastier than the pre-crumbled stuff and same calories) feta prior to eating, so it doesn’t go soft and watery. Low cal, add a bit of protein, but mostly for the taste.

I can eat off a bowl of my Greek salad for days!!

also, consider grilled or pan-browned halloumi, diced after cooking, or again, served as a side of slices.

Good suggestions above. Another thing you could consider if you really like pasta salad would be to experiment with some of the new higher-protein types of pasta. Texture and flavor-wise, I've found red lentil pasta most similar to wheat pasta, but there are now also some grain-based pastas, perhaps with a bit of some kind of protein powder in the ingredients. If you don't like one, try another. I've found that brand matters, when it comes to these kinds of pastas - some better than others. (None of the ones I've tried have been awful - just some have a nicer texture, for example.)

Chickpea pasta is another thing that has a bit more protein than wheat pasta. I've found the good brands of that have a good texture when cooked to the right degree, but a slightly flatter flavor profile. To me, that means they go better with a really hearty, flavorful kind of dressing or other salad ingredients.

For sure, reducing the fraction of pasta and adding some beans is a useful idea. It somewhat increases protein, plus adds filling fiber.

If your Greek pasta salad has a vinegar and oil dressing, Spring's suggestion up there about good reduced-calorie vinaigrettes is a good one. Again, brand can matter. If you usually use some kind of creamy dressing, I've had good luck using plain nonfat Greek yogurt as the base, and using herbs/salt/pepper to taste, or low-calorie dry dressing flavoring packets.