Creamy High Protein Pasta Salad (Meal Prep Friendly)
Ingredients
- 8 oz chickpea rotini pasta (like Banza or Barilla legume pasta)
- ½ red bell pepper, diced (110g)
- ½ English cucumber, diced (135g)
- ½ cups cups broccoli florets, finely chopped (125g)
- 1 cup cherry tomatoes, halved (145g)
- ¼ cup red onion, diced
- ¼ cup fresh chopped parsley
- ¼ cup fresh chopped basil
- 1.5 oz fat-free feta cheese, crumbled
- 2.25 oz can of sliced black olives, drained
- Salt and black pepper, to taste
Dressing:
- ¼ cup extra virgin olive oil (50g)
- 4 tbsp red wine vinegar (50g)
- 1 tbsp Dijon mustard
- 1 garlic clove, finely minced
- Pinch of salt and pepper
Instructions
- Cook the pasta: Boil the chickpea rotini according to package instructions, but shave off 1–2 minutes from the recommended time. Chickpea pasta cooks fast and can turn mushy if overdone. Drain and rinse under cold water to stop cooking.
- Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until smooth and emulsified.
- Assemble the salad: Add cooled pasta to a large bowl. Mix in chopped bell pepper, cucumber, broccoli, cherry tomatoes, red onion, parsley, basil, feta, and olives.
- Toss & chill: Pour the dressing over the salad and stir well. Refrigerate for at least 30 minutes before serving to let flavors blend.
- Adjust & serve: Before serving, taste and adjust seasoning. If it seems a little dry, drizzle with a touch of olive oil or vinegar.
Notes
- Meal prep friendly: Stays fresh up to 5 days in the fridge — great for grab-and-go lunches.
- Kid-approved: Surprisingly family-friendly; the creamy dressing balances the veggies.
- Customizable: Swap in your favorite veggies, cheese, or herbs without throwing off the balance.
- Serving tip: Tastes even better the next day once the flavors meld.
- Diet-friendly: Vegetarian, high-protein, and gluten-free if you use chickpea or lentil pasta.