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High Protein Italian Pasta Salad

A quick, flavorful, and protein-packed salad that's perfect for busy days or picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces whole grain pasta (penne, rotini, or your favorite shape) Choose your preferred pasta shape
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 medium bell pepper, diced (red or yellow) Red or yellow peppers work best
  • 1 cup chickpeas, rinsed and drained
  • 1 cup mozzarella balls or cubed cheese Skip for a vegan option
  • 1/4 cup red onion, finely chopped
  • 1/4 cup olives, sliced Optional, but they add extra flavor
  • 1/4 cup fresh basil, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Method
 

Cooking the Pasta
  1. Boil salted water in a large pot, add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
Chopping and Mixing
  1. While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, red onion, and herbs. Toss everything into a large mixing bowl, including chickpeas and mozzarella.
Dressing the Salad
  1. In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, and a sprinkle of salt and pepper. Pour the dressing over the pasta and veggie mix, and toss well.
Final Touches
  1. Chill the salad in the fridge for at least 30 minutes to let the flavors meld. Just before serving, sprinkle with fresh basil and olives if desired.

Notes

You can customize the vegetables based on your preferences. For extra protein, consider adding grilled chicken, shrimp, or nuts. This salad can be prepared ahead of time, and flavors improve when allowed to sit overnight.