Description
How to make high-protein pasta salad with chickpeas, cheese, and fresh herbs that satisfies as a complete meal and keeps you full for hours.
Ingredients
Scale
Base Ingredients
- 12 oz whole wheat rotini pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 8 oz mozzarella cheese, cubed
- 4 oz sharp cheddar cheese, cubed
- 1/2 cup sunflower seeds, roasted
Fresh Vegetables
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bell pepper, diced
- 1/2 cucumber, diced
- 1/4 cup fresh basil, chopped
Creamy Dressing
- 1/2 cup Greek yogurt, plain
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook rotini according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool completely.
- Prep Vegetables: While pasta cooks, dice the bell pepper and cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop fresh basil and cube both cheeses into bite-sized pieces.
- Make Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until smooth and creamy.
- Combine Base: In a large mixing bowl, combine the cooled pasta, chickpeas, both cheeses, and sunflower seeds. Toss gently to distribute the protein components evenly throughout the mixture.
- Add Vegetables: Add all the prepared vegetables and fresh basil to the pasta mixture. Toss everything together gently, being careful not to break the cheese cubes or bruise the herbs.
- Dress Salad: Pour the dressing over the pasta salad and toss thoroughly until every piece is coated. Taste and adjust seasoning with more salt, pepper, or vinegar as needed for perfect flavor.
- Chill Serve: Refrigerate for at least 30 minutes before serving to let flavors meld together. Give it a quick stir before serving and add extra dressing if it looks dry.
Notes
- Don’t add dressing to warm pasta or the cheese will melt and vegetables will wilt.
- Store in airtight container in refrigerator for up to 4 days for best quality.
- Substitute any cheese variety you prefer, but keep the total amount the same.
- Add extra vegetables like broccoli, carrots, or olives to customize to your taste.
- Double the dressing recipe if you prefer your pasta salad extra creamy and well-coated.
- Let salad sit at room temperature for 15 minutes before serving for best flavor.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 18g