Description
A light yet creamy high-protein pasta salad made with chickpea pasta, crisp vegetables, feta cheese, and a tangy olive oil vinaigrette—perfect for meal prep, picnics, or a refreshing summer side dish.
Ingredients
- 8 oz chickpea rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fat-free feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 4 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Add the chickpea rotini and cook until al dente, about 7 to 8 minutes. Drain and rinse under cold water to cool and stop the cooking process.
2. While the pasta cools, chop the cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and basil.
3. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
4. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and crumbled feta cheese. Pour the dressing over the top and toss until evenly coated.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Notes
Add a squeeze of fresh lemon juice before serving for extra brightness.
Substitute grilled chicken, beef sausage, or lamb for additional protein if desired.
For a vegan version, use dairy-free feta or omit the cheese entirely.