High Protein Pasta Salad
A bright and tangy pasta salad packed with protein from chickpeas and feta, complemented by fresh veggies and a simple lemon-olive oil dressing.
Ingredients
For the Base
- 8 oz whole grain pasta Gluten-free pasta can be used as a substitute.
For the Mix-Ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced Dry on a paper towel if watery.
- 1 cup chickpeas, drained and rinsed Canned for speed; roasting for a crunch is optional.
- 1/2 cup feta cheese, crumbled Can substitute with reduced-fat feta or goat cheese.
- 1/4 cup red onion, finely chopped Soaking in cold water can tone down the sharpness.
For the Dressing
- 1/4 cup olive oil Use room temperature for best coating.
- 2 tablespoons lemon juice Freshly squeezed is recommended.
- Salt and pepper to taste Start lightly as feta and chickpeas carry sodium.
To Serve
- Fresh herbs (like parsley or basil) for garnish Add just before serving for best presentation.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add whole grain pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- While the pasta cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and drain and rinse chickpeas. Place all into a large mixing bowl.
Combining Ingredients
- Add the cooled pasta to the bowl with the tomatoes, cucumber, chickpeas, feta, and red onion. Toss gently to mix.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until combined.
- Pour the dressing over the pasta mixture. Toss until everything is evenly coated. Taste and adjust salt, pepper, or lemon if needed.
Serving
- Garnish with chopped fresh herbs. Serve immediately or refrigerate to serve later.
Notes
Chill salad for at least 30 minutes to meld flavors but consume within 24 hours for the best texture. Store dressing separately if making far ahead.