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High-Protein Italian Pasta Salad

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A bright and satisfying Italian pasta salad packed with creamy mozzarella, briny olives, and nutty chickpeas for a protein boost.

Ingredients

Scale
  • 8 oz pasta (penne or rotini)
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls (bocconcini), halved
  • 1 cup cooked chickpeas, drained and rinsed
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente.
  2. Drain the pasta and run under cold water, or spread on a tray to cool. Set aside until no longer warm.
  3. In a large bowl, combine the halved cherry tomatoes, halved mozzarella balls, cooked chickpeas, sliced black olives, diced red onion, and chopped basil.
  4. Add the cooled pasta to the bowl with the vegetables and chickpeas. Toss gently to distribute ingredients.
  5. In a small bowl, whisk together the olive oil, balsamic vinegar, and a generous pinch of salt and freshly ground black pepper. Taste and adjust seasoning.
  6. Pour the dressing over the pasta salad and fold gently until everything is evenly coated.
  7. Cover and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

Store leftovers in an airtight container for 3 to 4 days. Add a splash of olive oil or a squeeze of lemon if it feels dry before serving.

Nutrition

Find it online: https://www.simplefamilydishes.com/high-protein-italian-pasta-salad/