High Protein Pasta Salad
Are you tired of the same old boring salads for lunch? Do you want to add some variety to your diet while still getting the necessary protein? Look no further than High Protein Pasta Salad!
Servings: 6 servings
Calories: 245kcal
Ingredients
- 8 oz. Chickpea Rotini pasta Banza
- 1/2 red bell pepper, chopped 110g
- 1/2 English cucumber, chopped 135g
- 1.5 cups brocolli florets, finely chopped 125g
- 1 cup cherry tomatoes, chopped 145g
- 1/4 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1.5 oz. fat free feta cheese, crumbled
- 2.25 oz. can of sliced black olives drained
- salt and pepper to taste
Dressing
- 1/4 cup extra virgin olive oil 50g
- 4 tbsp. red wine vinegar 50g
- 1 tbsp. dijon mustard
- 1 garlic clove, minced
- salt and pepper to taste
Instructions
- Cook the noodles according to the package instructions. When it comes to chickpea pasta I error on the lesser of the time frame given on the box. Overcooked chickpea pasta crumbles easily and can get mushy.
- Combine the olive, red wine vinegar, dijon, garlic, salt and pepper in a container and whisk together well to combine. Set aside.
- Once the noodles are cooked and drained, rinse with cold water and add to a large mixing bowl. Add the chopped vegetables, herbs, cheese, and dressing. Mix to combine everything thoroughly. Store in the refrigerator for at least 30 minutes before serving to let the flavors develop. Season with salt and pepper to taste.
Notes
- All nutrition facts are an estimate.
- You can use any type of pasta noodle.
- If your pasta salad has dried out the next day, add a touch of olive oil.
Nutrition
Serving: 175g | Calories: 245kcal | Carbohydrates: 26g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 556mg | Fiber: 5g | Sugar: 4g
