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High protein Italian pasta salad with colorful vegetables and dressing

High Protein Italian Pasta Salad

A nutritious and flavorful pasta salad packed with protein-rich chickpeas, fresh vegetables, and a zesty Italian dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz Whole Wheat Pasta (like rotini or fusilli) Can use gluten-free pasta as an alternative.
  • 1 can Chickpeas (canned, drained, and rinsed) Black beans or kidney beans make excellent substitutes.
  • 1 cup Mozzarella Cheese (diced) Feta or plant-based cheese can be used as a dairy-free option.
Vegetables
  • 1 cup Cherry Tomatoes (halved) Grape tomatoes work well too.
  • 1 cup Cucumber (diced) Zucchini can work as an alternative.
  • 1 cup Bell Pepper (diced) Any color works; each brings its unique flavor.
  • 1/4 cup Red Onion (finely chopped) Substitute with scallions for a milder taste.
Dressing and Garnish
  • 1/2 cup Italian Dressing Homemade dressing can control ingredients for a healthier choice.
  • 1/4 cup Fresh Basil Optional garnish; parsley can be substituted.

Method
 

Preparation
  1. Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
  2. In a large bowl, combine the cooked pasta, chickpeas, mozzarella, cherry tomatoes, cucumber, bell pepper, and red onion.
Dressing
  1. Drizzle with Italian dressing and toss until everything is well coated.
  2. Taste and adjust seasoning if necessary.
Serving
  1. Garnish with fresh basil if desired.
  2. Serve chilled or at room temperature.

Notes

Prepare the salad a few hours in advance for flavors to meld together. Keep extra dressing on the side to refresh the salad if serving as leftovers. Consider experimenting with seasonal vegetables for added nutrition and variety.