Creamy High Protein Pasta Salad is a fresh and satisfying dish made with chickpea pasta, crunchy vegetables, herbs, feta cheese, and a tangy homemade vinaigrette.
1. Cook the chickpea pasta according to the package instructions, using the lower end of the recommended cooking time so it stays firm.
2. Drain the pasta once al dente, rinse under cold water to stop the cooking process, and place it in a large mixing bowl.
3. In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper until fully combined.
4. Add the red onion, bell pepper, cucumber, broccoli florets, cherry tomatoes, basil, parsley, olives, and feta cheese to the bowl with the pasta.
5. Pour the prepared dressing over the pasta and vegetables.
6. Stir everything together until well coated with the dressing.
7. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to develop.
8. Taste before serving and adjust with additional salt and pepper if needed.
Chilling the pasta salad helps the flavors blend together and improves the texture.
Cook chickpea pasta slightly under the maximum recommended time to prevent it from becoming mushy.
You can add extra vegetables such as spinach, arugula, or roasted zucchini for more flavor and nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://paulakitchen.com/creamy-high-protein-pasta-salad/