Description
How to make high protein pasta salad with chickpeas, Greek yogurt, and fresh herbs that keeps you satisfied for hours and tastes incredible.
Ingredients
Scale
Base Ingredients
- 12 oz whole wheat rotini pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 8 oz block cheese, cubed into small pieces
- 1 cup cherry tomatoes, halved
Fresh Vegetables
- 1 medium cucumber, diced
- 1/2 red onion, finely diced
- 1 bell pepper, any color, diced
- 1/2 cup kalamata olives, pitted and halved
Protein-Packed Dressing
- 1 cup plain Greek yogurt
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
Seasonings and Herbs
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking immediately.
- Prepare Vegetables: While pasta cooks, dice cucumber and bell pepper, halve cherry tomatoes, and finely chop red onion. Having everything ready makes assembly so much smoother and faster.
- Make Dressing: Whisk together Greek yogurt, olive oil, red wine vinegar, and minced garlic until smooth and creamy. Season generously with salt and pepper to taste.
- Combine Base: In a large bowl, combine cooled pasta, chickpeas, cubed cheese, and all prepared vegetables. Toss gently to distribute everything evenly without breaking the cheese pieces.
- Add Dressing: Pour the creamy dressing over pasta mixture and toss thoroughly until every piece is coated. The salad should look glossy and well-dressed but not swimming in sauce.
- Season Finish: Fold in fresh herbs and oregano, then taste and adjust seasoning with more salt, pepper, or vinegar as needed. Trust your taste buds here – they know best.
- Chill Serve: Refrigerate for at least 30 minutes before serving to let flavors meld together. Give it a quick stir and add a splash more dressing if needed before serving.
Notes
- Don’t skip rinsing the pasta with cold water; it prevents mushiness and stops the cooking process immediately.
- Store in airtight container in refrigerator for up to 4 days for best quality and freshness.
- Substitute any cheese you prefer, but sharp varieties like feta or cheddar work best for flavor.
- Add a splash of pasta cooking water if the salad seems too thick after chilling overnight.
- Fresh herbs should be added just before serving to maintain their vibrant color and maximum flavor.
- This recipe doubles easily for large gatherings and potluck events without any adjustments needed.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 385 calories
- Fat: 14g
- Carbohydrates: 48g
- Protein: 18g