Description
A nutritious and delicious high protein pasta salad that combines whole wheat pasta with chickpeas, fresh vegetables, and a flavorful dressing.
Ingredients
Scale
- 8 ounces whole wheat pasta (fusilli or penne)
- 1 cup cooked chickpeas (canned, drained, and rinsed)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, oregano, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For an extra protein boost, add grilled chicken or diced turkey to the salad.
- Substitute the feta cheese with mozzarella or omit it for a dairy-free version. Add avocado for creaminess instead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg