Quick High Protein Pasta Salad
A quick and high protein pasta salad that's perfect for a nutritious lunch. Bursting with Italian-American flavors, it's easy to prepare and satisfying.
Equipment
- 1 Large pot for boiling pasta
- 1 Large mixing bowl for mixing salad
- 1 Sharp knife for chopping vegetables
Ingredients
Salad
- 8 oz whole grain pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/2 cup bell pepper diced
- 1 cup grilled chicken breast sliced
- 1/2 cup canned chickpeas drained and rinsed
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, grilled chicken, and chickpeas.
- Pour the dressing over the salad ingredients and toss well to ensure everything is evenly coated.
- Taste the salad and adjust the seasoning with additional salt and pepper if needed.
- Transfer the salad to a serving platter or individual bowls. Garnish with fresh herbs if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate for maximum freshness.
Notes
Pro Tips: Use a variety of colored vegetables for visual appeal. Make-Ahead Tips: Cook the pasta and prep the vegetables in advance for easy assembly. Ingredient Substitutions: Use quinoa pasta for a gluten-free version. Storage & Freshness: Store the dressing separately to keep the salad fresh longer. How to Serve: Serve chilled or at room temperature for best taste.