Description
A colorful, high-protein pasta salad featuring chickpeas, mozzarella, and fresh vegetables, perfect for picnics and weeknight dinners.
Ingredients
Scale
- 8 ounces pasta (such as Fusilli or Penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup mozzarella balls or cubes
- 1/4 cup olives, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and stir once to prevent clinging. Cook according to package instructions until al dente; drain and let cool slightly.
- Prepare the vegetables: halve the cherry tomatoes, dice the cucumbers and bell peppers, and thinly dice the red onion. Rinse the chickpeas and drain well.
- In a large mixing bowl, combine the cooled pasta with the prepared vegetables, chickpeas, mozzarella, olives, and basil. Toss gently.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until emulsified. Taste and adjust seasoning as desired.
- Pour the dressing over the pasta salad and gently toss to combine. Let sit for a few minutes or refrigerate for 30 minutes before serving.
Notes
For best flavor, allow to sit for 30 minutes before serving. Store leftover salad in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 30mg
Keywords: pasta salad, high-protein, Italian, easy recipe, picnic food