High Protein Pasta Salad Recipe for Meal Prep
Ingredients
- 8 oz chickpea rotini pasta
- ½ red bell pepper chopped
- ½ English cucumber chopped
- 1½ cups finely chopped broccoli florets
- 1 cup chopped cherry tomatoes
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 1½ oz fat-free feta cheese crumbled
- 1 can 2.25 oz sliced black olives, drained
- Salt and pepper to taste
- For the Dressing:
- ¼ cup extra virgin olive oil
- 4 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Step 1: Cook the noodles
- Boil the chickpea pasta according to the instructions on the package. I usually cook it on the shorter side to keep it from getting mushy.
- Step 2: Make the dressing
- In a small bowl, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper. Set it aside for now.
- Step 3: Mix the salad
- After draining the pasta, rinse it with cold water to stop the cooking. Add it to a large bowl with all the chopped vegetables and herbs.
- Step 4: Add cheese and dressing
- Add the feta cheese and pour the dressing over the salad. Mix everything well until all pieces are coated.
- Step 5: Chill before serving
- Let it sit in the fridge for at least 30 minutes so the flavors blend nicely.
Notes
You can add grilled chicken, turkey, tofu, or beans if you want extra protein in pasta salad. This recipe is gluten-free and easy to make dairy-free by skipping the cheese or using dairy-free cheese.