Description
A delicious and nutritious high-protein pasta salad that is easy to prepare and perfect for meal prep or a light lunch.
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 (canned, drained, and rinsed)
- 1 cup cooked chicken breast, diced (or rotisserie chicken)
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ 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, chicken, 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 and protein mixture. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For a vegetarian option, substitute the chicken with additional chickpeas or diced tofu.
- Add a handful of spinach or arugula for extra greens and nutrients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg