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For this high-protein Italian pasta salad, you need several tasty ingredients. Here’s what you will gather: - 2 cups whole wheat penne pasta - 1 cup cooked chickpeas (canned or boiled) - 1 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/2 red bell pepper, diced - 1/4 cup Kalamata olives, sliced - 1/2 cup mozzarella balls (bocconcini), halved - 1/4 cup fresh basil leaves, chopped - 1/4 cup olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients work together to create a bright and fresh dish. The whole wheat pasta adds fiber. The colorful veggies bring vitamins and crunch. This salad shines with its protein content. Whole wheat penne and chickpeas are the main protein sources. Chickpeas add a nice texture and taste. Plus, the mozzarella balls give extra protein and creaminess. To make your salad even better, consider some optional garnishes. Fresh basil leaves add color and flavor. A sprinkle of black pepper enhances taste too. If you like, drizzle more olive oil on top for shine. These little touches make your salad look and taste amazing! {{ingredient_image_1}} First, grab a pot and fill it with water. Bring the water to a boil and add a pinch of salt. Now, add 2 cups of whole wheat penne pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta and rinse it under cold water. This stops the cooking process and keeps it firm. While the pasta cooks, prepare your veggies. Take 1 cup of cherry tomatoes and cut them in half. Next, chop 1/2 cucumber and 1/2 red bell pepper into small pieces. Also, slice 1/4 cup of Kalamata olives. Finally, chop 1/4 cup of fresh basil leaves. Put all these veggies in a large mixing bowl. Now it's time for the dressing. In a small bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar. Add 1 teaspoon of garlic powder, along with salt and pepper to taste. Whisk until everything is well combined. This dressing adds great flavor to the salad. Once the pasta is cool, add it to the large bowl with the veggies. Pour the dressing over the pasta and veggies. Gently toss everything together. Make sure the pasta is evenly coated with the dressing. Taste your salad and adjust the seasoning if needed with more salt or pepper. For the best flavor, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This allows the flavors to mix and become even more delicious. When you are ready to serve, give it a quick toss, and enjoy! To make the best pasta salad, use whole wheat penne. This gives more fiber and flavor. Cook it al dente, so it's firm and not mushy. After cooking, rinse your pasta in cold water. This cools it down and stops the cooking. You want a nice, fresh texture. To boost protein, add more chickpeas or other beans. You can also mix in grilled chicken or turkey. Another great option is to use edamame or diced tofu. These options bring a tasty protein punch. They keep the salad filling and nutritious. For extra flavor, try adding fresh herbs. Basil is great, but you can also use parsley or oregano. A squeeze of fresh lemon juice brightens the taste. You might also add crushed red pepper for heat. Don't forget to adjust salt and pepper for balance. Pro Tips Cook Pasta Al Dente: Ensure the penne pasta is cooked al dente for the perfect texture that holds up in the salad. Chill Before Serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and enhance the taste. Fresh Ingredients Matter: Use fresh vegetables and herbs to elevate the flavor and nutritional value of your pasta salad. Adjust Dressing to Taste: Feel free to adjust the olive oil and balsamic vinegar according to your preference for a more personalized flavor. {{image_2}} You can change your pasta salad with the seasons. In summer, add fresh corn or zucchini. In fall, try roasted butternut squash for warmth. Winter calls for hearty greens, like kale or spinach. Each season brings new tastes and colors. Feel free to swap ingredients based on what you have. Instead of whole wheat penne, use regular pasta or gluten-free options. You could switch chickpeas for black beans or lentils. If you can’t find mozzarella balls, try feta or goat cheese. Experimenting keeps the dish fresh and fun! For a vegan spin, skip the mozzarella. Instead, add avocado or extra chickpeas for creaminess. You can also toss in nuts or seeds for crunch. These swaps keep your salad tasty and full of protein. Enjoy your meal while sticking to your diet! Store any leftover pasta salad in an airtight container. This keeps it fresh. Place the container in the fridge right away. This helps keep the flavors and texture. You can eat this salad cold or at room temperature. If you want to reheat it, warm it gently in the microwave. Use medium heat and only heat for a short time. This helps avoid overcooking the pasta. This pasta salad lasts for about three to five days in the fridge. After that, it may lose flavor and texture. Always check for any signs of spoilage before eating. If you see any mold or an off smell, throw it away. Enjoy your delicious High-Protein Italian Pasta Salad! Yes, you can make this pasta salad ahead of time. I often prepare it the night before. This gives the flavors time to mix. Just store it in an airtight container in the fridge. The salad stays fresh for about 3 days. You can add many different proteins to this salad. Grilled chicken, shrimp, or even diced turkey work great. Tofu is another good choice if you want a vegetarian option. Each protein adds its own taste and texture to the dish. Absolutely! This salad is perfect for meal prep. It’s easy to make in big batches. Portion it into containers for your lunches or dinners. Just make sure to store the dressing separately if you want it fresh. To make this salad gluten-free, swap the whole wheat penne for gluten-free pasta. There are many good options available now. Always check the labels to ensure they are gluten-free. You can still enjoy all the great flavors! In this blog post, we explored how to make a tasty pasta salad. We covered main ingredients, protein sources, and optional garnishes. I shared step-by-step instructions for perfect pasta, veggies, and dressing. You learned tips for a great pasta salad and how to boost flavors. We discussed tasty variations and how to store your leftovers. Pasta salad is versatile and easy to personalize. With these tips, you can create your own delicious version. Enjoy making it your way!

High-Protein Italian Pasta Salad

A nutritious and flavorful pasta salad packed with protein and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups whole wheat penne pasta
  • 1 cup cooked chickpeas (canned or boiled)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber diced
  • 1/2 red bell pepper diced
  • 1/4 cup Kalamata olives, sliced
  • 1/2 cup mozzarella balls (bocconcini), halved
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the whole wheat penne pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  • In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, olives, mozzarella balls, and basil.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper to create a dressing.
  • Add the cooked pasta to the bowl with the vegetables and pour the dressing over the mixture.
  • Gently toss everything together until well combined and the pasta is evenly coated with the dressing.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld before serving.

Notes

Serve the salad in a large bowl or individual portions, garnished with additional fresh basil leaves and a sprinkle of black pepper for added color. Optionally, drizzle a bit more olive oil on top for a glossy finish.
Keyword high-protein, pasta salad, vegetarian