High Protein Pasta Salad Recipe

Ingredients

• 8 ounces of whole-wheat or high-fiber pasta (fusilli or penne work great)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 cup chickpeas, drained and rinsed
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley or basil, chopped (for garnish)
• Grilled chicken breast, sliced (for optional additional protein)

Instructions

1. Begin by cooking the pasta according to package instructions. Bring a large pot of salted water to a boil, add the pasta, and cook for 8-10 minutes, or until al dente. Drain and rinse with cold water to stop the cooking process.
2. While the pasta cooks, prepare your vegetables. Dice the cucumber, bell pepper, and red onion, and halve the cherry tomatoes. In a large mixing bowl, combine all the chopped vegetables and chickpeas.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, and a pinch of salt and pepper to create the dressing.
4. Once the pasta has cooled, add it to the bowl with the vegetables. Pour the dressing over the pasta mixture and toss gently to combine.
5. If using, fold in the crumbled feta cheese and grilled chicken slices.
6. Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving.
7. Just before serving, garnish with freshly chopped parsley or basil.

Nutrition