High-Protein Mediterranean Pasta Salad
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 8 oz chickpea pasta (rotini or penne work best)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 cups fresh baby spinach, roughly chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions until al dente. Be careful not to overcook it, as pulse-based pastas can become mushy quickly. Drain and rinse with cold water to stop the cooking process.
- Step 2: Prepare the Dressing: In a small jar or bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, and dried oregano. Add a pinch of salt and pepper. Shake or whisk until the dressing is well combined and slightly emulsified.
- Step 3: Chop the Vegetables: While the pasta is cooling, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the baby spinach into bite-sized pieces if the leaves are large. Set everything aside in a large mixing bowl.
- Step 4: Combine the Ingredients: Add the cooked and cooled pasta to the bowl with the vegetables. Pour in the rinsed chickpeas and the Kalamata olives. Crumble the feta cheese over the top of the mixture.
- Step 5: Toss and Season: Pour the prepared dressing over the salad. Use large spoons to toss everything together gently until the pasta and vegetables are evenly coated. Taste and add more salt, pepper, or a squeeze of lemon if needed.