Description
A refreshing and nutritious High Protein Italian Pasta Salad packed with whole wheat pasta, fresh vegetables, mozzarella, and protein-rich chickpeas, tossed in zesty Italian dressing. Perfect for a light lunch, picnic, or side dish.
Ingredients
Scale
Pasta and Protein
- 8 oz whole wheat pasta
- 1 can chickpeas, drained and rinsed
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
Dressing
- 1/3 cup Italian dressing
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to cool and stop the cooking process.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, mozzarella balls, sliced black olives, diced bell pepper, diced red onion, chopped fresh basil, and rinsed chickpeas. Stir gently to mix all the ingredients evenly.
- Add dressing: Pour the Italian dressing over the salad mixture. Toss everything together thoroughly to ensure the dressing coats all ingredients well.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This chilling time allows flavors to meld and enhances the taste.
- Serve: Once chilled, give the salad a final toss and serve cold as a nutritious and flavorful dish.
Notes
- For best results, use whole wheat pasta to add fiber and nutrients.
- If you prefer a vegan version, substitute mozzarella with plant-based cheese or omit it.
- You can customize vegetables based on preference or seasonal availability.
- If homemade dressing is preferred, combine olive oil, vinegar, Italian herbs, garlic, salt, and pepper to taste.
- This salad keeps well in the fridge for up to 2 days; toss before serving.
