Description
A quick and delicious high protein pasta salad packed with vegetables and chickpeas, perfect for a healthy meal.
Ingredients
Scale
- 8 ounces whole wheat pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (any color)
- 1 cup cooked chickpeas, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 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. Set aside.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, chickpeas, feta cheese, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, dried oregano, salt, and pepper.
- Add the cooled pasta to the vegetable mixture and pour the dressing over the top. Toss everything together until well combined.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in grilled chicken or shrimp.
- Substitute the feta cheese with a dairy-free alternative or omit it for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg