Creamy High Protein Pasta Salad Recipe
This Creamy High Protein Pasta Salad is a satisfying, nutrient-rich dish perfect for meal prep or quick, healthy lunches. Featuring chickpea rotini pasta for a protein boost, fresh vegetables, herbs, and a tangy olive oil-based dressing, this salad packs flavor and nutrition in every bite. It’s easy to prepare and keeps well in the fridge, making it ideal for busy lifestyles and anyone looking to enjoy a filling, wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 8 oz chickpea rotini pasta
- 1/4 cup red onion, finely minced (about 1/8-inch pieces)
- 1/2 red bell pepper, diced into 1/2-inch pieces
- 1/4 cup fresh basil, chopped
- 1/2 English cucumber, diced
- 1.5 cups broccoli florets, steamed until tender-crisp
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
- 2.25 oz can sliced black olives, drained
- 1.5 oz fat-free feta cheese, crumbled
For the Dressing:
- 1 garlic clove, freshly minced
- Salt, to taste
- 4 tbsp red wine vinegar
- Pepper, to taste
- 1/4 cup extra virgin olive oil (preferably California Olive Ranch)
- 1 tbsp Dijon mustard
Instructions
- Cook the Chickpea Pasta: Cook the chickpea rotini pasta according to package instructions, reducing the cooking time by 1-2 minutes to prevent mushiness. Once al dente, drain and rinse immediately with cold water to stop cooking. Transfer to a large mixing bowl and let cool completely.
- Prepare the Dressing: In a small container, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, freshly minced garlic, salt, and pepper until fully emulsified. Set aside.
- Combine Ingredients: To the bowl with cooled pasta, add the finely minced red onion, diced red bell pepper, chopped fresh basil, diced cucumber, steamed broccoli florets, halved cherry tomatoes, chopped fresh parsley, sliced black olives, and crumbled fat-free feta cheese.
- Mix and Chill: Pour the prepared dressing over the pasta and vegetables. Stir thoroughly to coat all ingredients evenly. Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
- Serve and Adjust Seasoning: Before serving, taste the salad and adjust seasoning with additional salt and pepper if necessary. Toss again to redistribute the dressing and serve chilled.
Notes
- Be careful not to overcook chickpea pasta as it cooks faster and can become mushy quickly; check 1-2 minutes before the package’s lowest recommended time.
- Allow pasta to cool completely before adding dressing to prevent sogginess.
- Dice vegetables evenly, roughly the same size as the pasta for a balanced bite.
- Fresh herbs dramatically elevate flavor, but if unavailable, use 1/3 the amount of dried herbs.
- Store the salad in an airtight container in the fridge for up to 5 days; flavors improve after chilling.
- To keep ingredients fresh if prepping in advance, store pasta, vegetables, and dressing separately and combine before serving.
Keywords: high protein pasta salad, chickpea pasta salad, meal prep pasta salad, vegetarian pasta salad, healthy pasta salad, protein-packed lunch
Find it online: https://reemcook.com/creamy-high-protein-pasta-salad-recipe/
