Looking for a delicious and nutritious meal that’s perfect for lunch or a light dinner? Look no further! This high protein pasta salad is bursting with flavors and packed with protein thanks to chickpea rotini pasta. It’s easy to make, and you'll love how it brings a Mediterranean twist to your table.
The ingredients
- chickpea rotini pasta
- sun-dried tomatoes, minced
- cherry tomatoes, halved
- feta, crumbled
- fresh chopped parsley
- olive oil
- red wine vinegar
- Dijon mustard
- maple syrup
- salt
- pepper
For the ingredients quantities go to the recipe card below
Steps-by-step with images
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the chickpea rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Vegetables: While the pasta is cooking, mince the sun-dried tomatoes, halve the cherry tomatoes, and chop the fresh parsley.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, sun-dried tomatoes, cherry tomatoes, feta, and parsley. Pour the dressing over the salad and toss to coat everything evenly.
- Serve: Serve immediately or refrigerate for 1-2 hours to let the flavors meld together. Enjoy!
Tips
- Be sure to rinse the pasta with cold water after cooking to prevent it from sticking together.
- Letting the salad sit in the refrigerator for an hour before serving helps the flavors to meld together even more.
- Adjust the seasoning to your taste. You can add more salt or pepper if needed.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 4 days.
FAQ
Yes, you can use any type of pasta you like, but using chickpea rotini pasta is recommended for its high protein and fiber content. If you prefer, you can substitute with whole wheat pasta, gluten-free pasta, or even traditional pasta.
If you’re not a fan of feta or looking for a different flavor, you can substitute with goat cheese, mozzarella, or even a vegan cheese alternative if you are dairy-free.
You can add grilled chicken, shrimp, tofu, or even chickpeas to boost the protein content of this salad.
High Protein Pasta Salad
Ingredients
Salad:
- 12 oz chickpea rotini pasta
- ¾ cup sun-dried tomatoes minced
- 2 cups cherry tomatoes halved
- ¾ cup feta crumbled
- ½ cup fresh chopped parsley
Dressing:
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Bring a large pot of salted water to a boil. Add the chickpea rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
- While the pasta is cooking, mince the sun-dried tomatoes, halve the cherry tomatoes, and chop the fresh parsley.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked pasta, sun-dried tomatoes, cherry tomatoes, feta, and parsley. Pour the dressing over the salad and toss to coat everything evenly.
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