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High Protein Pasta Salad

A delicious and nutritious salad made with chickpea pasta and fresh vegetables, perfect for boosting protein intake.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz Chickpea pasta Cook according to package instructions.
  • 1 cup Bell peppers Chopped into bite-sized pieces.
  • 1 cup Cherry tomatoes Chopped into bite-sized pieces.
  • 1 cup Cucumber Chopped into bite-sized pieces.
  • 1/2 cup Red onion Chopped into bite-sized pieces.
Dressing
  • 1/4 cup Olive oil For salad dressing.
  • 2 tbsp Vinegar Preferably red wine or balsamic.
  • 1/4 cup Parmesan cheese Grated.
  • 1 tsp Salt To taste.
  • 1/2 tsp Pepper To taste.
  • 1 tsp Italian herbs Optional.

Method
 

Preparation
  1. Cook the chickpea pasta according to the package instructions. Drain and set aside.
  2. Chop the bell peppers, cherry tomatoes, cucumber, and red onion into bite-sized pieces.
Mixing
  1. In a large bowl, combine the cooked chickpea pasta and chopped veggies.
  2. In a separate small bowl, whisk together olive oil, vinegar, grated parmesan, salt, pepper, and Italian herbs.
  3. Pour the dressing over the pasta salad and toss to combine.
Serving
  1. Serve immediately or store in the refrigerator for meal prep.

Notes

Store any leftover salad in an airtight container in the refrigerator for up to three days. If the pasta absorbs too much dressing, add more olive oil and vinegar before serving again.