High Protein Pasta Salad

A white bowl filled with protein-packed pasta and a colorful array of vegetables.

5 from 1 vote

This high protein pasta salad is a game-changer. It's fresh, comes together quickly, and packs a protein punch thanks to the chickpea pasta. In just under 30 minutes, you've got a dish that is not only refreshing, but delicious.

Prep Time10

Cook Time8

Chill Time30

Total Time48

Course: Side Dish

Cuisine: American

Servings:

Calories: 262kcal

Author: Rachel Oostdyk

Ingredients

Salad Ingredients

8 oz chickpea pasta
3 oz mozzarela pearls
1 cup bell peppers chopped
1/2 cup carrots chopped
1/2 cup broccoli chopped

Dressing Ingredients

1/4 cup extra virgin olive oil
4 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 garlic clove minced
1 tsp dried Italian seasoning

Instructions

Bring a large pot of salted water to a boil. Add the 8 oz. of Banza Chickpea Rotini pasta and cook according to the package instructions until al dente, typically around 7-9 minutes.
In a small bowl, whisk together all of the dressing ingredients. Set this aside for the flavors to meld together.
Transfer the drained and cooled pasta to a large bowl. Add the chopped vegetables and 3 oz. of mozzarella pearls.
Pour the dressing over the cooked pasta and vegetables. Toss well to ensure that everything is evenly coated.
Cover and chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

Cook the pasta just until it's al dente. Since it will absorb some of the dressing, this prevents it from becoming too soft and mushy in the salad.

After draining the pasta, always rinse it under cold water. This not only stops the cooking process but also helps to prevent the pasta from sticking together.

For the best flavor, let the salad chill in the refrigerator for a few hours before serving. This allows the ingredients to marinate and the flavors to fully develop.

For an extra protein punch, consider adding grilled chicken, chickpeas, or even some cannellini beans.

Nutrition