High-Protein Italian Pasta Salad
This High-Protein Italian Pasta Salad fills you up and tastes fresh with chickpeas, mozzarella, and lots of veggies. Perfect for meal prep, potlucks, or a quick lunch.
Ingredients
Pasta and Beans
- 8 ounces pasta (your choice) Cook pasta al dente to hold up in the fridge.
- 1 can (15 ounces) chickpeas, drained and rinsed
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup diced bell peppers (any color)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped Add extra on top for garnish.
Cheese
- 1/2 cup mozzarella balls or diced mozzarella cheese Use firm mozzarella to avoid a watery salad.
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar White wine vinegar or lemon juice can be used as alternatives.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste Taste the dressing and adjust to your liking.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, bell peppers, mozzarella, chickpeas, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine well.
- Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.
Notes
Store the salad in an airtight container in the fridge for up to 3-4 days. Toss lightly before serving if the dressing settles. For more protein, add cooked chicken, tuna, or extra beans. You can also swap olives for sun-dried tomatoes or use whole wheat or legume-based pasta for more fiber.