Description
A vibrant and nutritious High Protein Pasta Salad featuring whole grain pasta, fresh vegetables, chickpeas, and a tangy lemon-Dijon dressing. Perfect as a wholesome lunch or side dish, this salad is easy to prepare and packed with flavor and protein.
Ingredients
Scale
Pasta and Vegetables
- 2 cups whole grain pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup chickpeas, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
Cheese
- 1/2 cup feta cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the whole grain pasta according to the package instructions. Once cooked, drain the pasta and set it aside to cool completely.
- Prepare Vegetables and Mix: In a large mixing bowl, combine the cherry tomatoes, diced cucumber, chickpeas, crumbled feta cheese, finely chopped red onion, and chopped fresh basil.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste to create a flavorful dressing.
- Combine Salad: Add the cooled pasta to the vegetable mixture. Pour the dressing over the top of all ingredients.
- Toss Salad: Gently mix all ingredients together until the pasta and vegetables are well-coated with the dressing.
- Chill and Serve: Chill the pasta salad in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully.
Notes
- Use whole grain pasta to increase fiber and protein content.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Chill time enhances flavor but can be skipped if in a hurry.
- Adjust salt and pepper according to taste preferences.
- Add other fresh herbs like parsley or mint for variation.
