Looking for a delicious and nutritious meal that's easy to throw together? This High-Protein Italian Pasta Salad is perfect for summer picnics, quick lunches, or meal prepping for the week ahead. Packed with protein and fresh vegetables, it's both satisfying and healthy. The combination of savory ingredients and zesty dressing creates a vibrant dish that is sure to impress.
Ingredients
Scale:
8 ounces whole grain or gluten-free pasta
1 cup cooked chickpeas
1 cup diced cooked chicken breast or tofu
1 cup halved cherry tomatoes
1 cup diced cucumber
1/2 cup sliced red bell pepper
1/2 cup black olives, sliced
1/4 cup red onion, finely chopped
1/4 cup chopped fresh basil
1/2 cup Italian dressing
1/2 cup crumbled feta cheese (optional)
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Drain and rinse with cold water to cool.
While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, black olives, and red onion. Keep them in a large mixing bowl.
Once the pasta is cool, add it to the bowl with the vegetables. Then add the cooked chickpeas and diced chicken (or tofu). Gently fold the ingredients together.
Pour the Italian dressing over the pasta salad mixture. Toss everything gently until well coated.
Taste and season with salt and pepper as desired. Add the crumbled feta cheese and mix lightly.
Cover the pasta salad and refrigerate for at least 30 minutes before serving.
