High Protein Italian Pasta Salad
A vibrant and protein-packed pasta salad that's quick to make and perfect for any occasion. Ideal for meal prep and sure to impress even picky eaters!
Ingredients
Pasta and Base Ingredients
- 8 oz whole wheat pasta (penne or rotini) Cook until al dente.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced Red or yellow for color.
- 1 can chickpeas, rinsed and drained (15 oz)
- 1/2 cup mozzarella balls, halved Or cubed mozzarella cheese.
- 1/4 cup red onion, thinly sliced
- 1/4 cup olives, sliced Optional.
- 1/4 cup fresh basil, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Instructions
Cooking Pasta
- In a large pot, bring water to a boil. Add a good pinch of salt and toss in your whole wheat pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Combine Vegetables
- In a big mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, chickpeas, mozzarella, red onion, olives (if using), and fresh basil.
Mix Ingredients
- Once your pasta is cool, gently fold it into the veggie mixture.
Prepare Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.
Combine and Chill
- Pour the dressing over the pasta salad and toss gently until everything is well-coated. Taste and adjust the seasoning if needed.
- For best results, let the salad chill in the fridge for at least 30 minutes before serving.
Notes
This pasta salad keeps well in the fridge for 3 days. Add the dressing just before eating to keep it fresh. You can substitute chickpeas with black beans or diced tofu for a vegan option.