Go Back
Creamy High Protein Pasta Salad

Creamy High Protein Pasta Salad

This high protein pasta salad is a satisfying and flavorful meal, perfect for meal prep. It features chickpea pasta, a variety of fresh vegetables, and a zesty homemade red wine vinaigrette. The recipe is designed to be a game-changer for those seeking a lunch that is both delicious and filling enough to last throughout the afternoon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 oz chickpea rotini pasta (like Banza)
  • 1/2 red bell pepper, diced (110g)
  • 1/2 English cucumber, diced (135g)
  • 1.5 cups broccoli florets, finely chopped (125g)
  • 1 cup cherry tomatoes, diced (145g)
  • 1/4 cup red onion, diced
  • 1/4 cup fresh chopped parsley
  • 1/4 cup fresh chopped basil
  • 1.5 oz crumbled fat-free feta cheese
  • 2.25 oz can of sliced black olives, drained
  • Salt and pepper to your preference
  • 1/4 cup extra virgin olive oil (50g)
  • 4 tablespoons red wine vinegar (50g)
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, finely minced

Equipment

  • Large pot
  • Large mixing bowl
  • Small bowl or a glass jar with a lid
  • Whisk

Method
 

Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the chickpea rotini and cook according to package directions, until al dente. Chickpea pasta can foam up a bit, so keep an eye on it. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and cool it down. Set aside.
  2. Prepare the Vegetables: While the pasta is cooking, get to chopping. Dice the red bell pepper, cucumber, cherry tomatoes, and red onion. Finely chop the broccoli florets and the fresh parsley and basil. Add all the prepared vegetables and herbs to a large mixing bowl. Add the crumbled feta and drained black olives.
  3. Whisk the Vinaigrette: In a small bowl or a glass jar with a lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. Season with a good pinch of salt and pepper to your taste.
  4. Combine and Chill: Pour the cooled pasta into the large bowl with the vegetables. Drizzle about three-quarters of the dressing over the top and gently toss everything together until well-coated. You can add the remaining dressing now or save it to freshen up the salad before serving. For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to an hour to allow the flavors to meld.

Notes

For best results, do not overcook the pasta. Cook it al dente and rinse with cold water. It's recommended to reserve about a quarter of the vinaigrette to add just before serving to combat any dryness, as the pasta will absorb the dressing over time. This salad can be made vegan by omitting the feta or using a plant-based alternative. For meal prepping in jars, layer the dressing on the bottom, followed by hearty vegetables, then pasta, and finally delicate ingredients on top.