High Protein Pasta Salad with Creamy Pesto Bliss
A colorful and nutritious high protein pasta salad, perfect for meal prep and gatherings.
Equipment
- Pot
- Mixing bowl
- - Tongs
Ingredients
For the Salad
- 8 oz Protein Pasta Substitute with Goodles, Barilla Protein+, or Banza for variations.
- 1 can Chickpeas Drained and rinsed. Substitute with any canned beans like black beans or kidney beans.
- 1 English Cucumber Chopped. Substitute with Persian cucumber or zucchini for a twist.
- 1 Bell Pepper Chopped. Any color works beautifully.
- 1/2 Red Onion Finely diced. Use green onions or shallots for a milder taste.
- 1/4-1/2 cup Pepperoncini Finely diced. Substitute with jalapeños or banana peppers.
- to taste Kosher Salt Enhances all the flavors in your salad.
For the Dressing
- 4 tablespoons Greek Yogurt Can substitute with regular plain yogurt or vegan yogurt.
- 6 tablespoons Pesto Homemade pesto or sun-dried tomato spread can be used.
Instructions
How to Make High Protein Pasta Salad
- Cook the Pasta: Bring a pot of water to a boil and add the protein pasta. Cook according to package instructions until al dente, then drain and let it cool slightly.
- Combine the Veggies: In a large mixing bowl, add the drained chickpeas, chopped cucumber, bell pepper, finely diced red onion, and pepperoncini. Sprinkle in a pinch of kosher salt to enhance the flavors.
- Mix in the Pasta: Add the cooled pasta to the bowl with the veggies. This will create a robust base for your high protein pasta salad.
- Prepare the Dressing: Dollop the Greek yogurt and pesto on top of the salad mixture. Use tongs to toss gently, ensuring every ingredient is evenly coated with the creamy dressing.
- Adjust the Seasoning: Taste your salad and add more kosher salt if needed. This step ensures balanced flavors before chilling.
- Chill the Salad: Cover the bowl and place it in the refrigerator for at least 30 minutes. This cooling time allows the flavors to meld beautifully.
Notes
Garnish with fresh herbs like basil or parsley for an extra pop of flavor. Enjoy fresh, but can store for up to 4-5 days in the fridge.