Protein Pasta Salad
Protein pasta salad is a make-ahead pasta salad made with chickpea pasta, chicken, crunchy vegetables, feta, and creamy Italian dressing.
Ingredients
- 16 ounces chickpea pasta
- 1 pound chicken, cooked & cubed
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper, chopped
- 1 cup broccoli florets, chopped
- ½ cup red onion, sliced
- ½ cup feta cheese, crumbled
- 1 cup creamy italian dressing
Instructions
- Cook the chickpea pasta in salted water until al dente, then drain and rinse under cold water to cool it quickly.
- Add the cooked pasta to a large bowl with the cucumber, cherry tomatoes, bell pepper, broccoli, and red onion.
- Add the cubed chicken and toss gently to combine.
- Pour the creamy Italian dressing over the top, add the feta, and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes so the flavors meld, then toss again and serve.
Nutrition
Notes
- Cook pasta al dente: Chickpea pasta can soften quickly, so cooking it al dente helps it hold up after chilling.
- Rinse to cool: Rinsing the pasta stops the cooking and helps the salad stay fresh instead of gummy.
- Cut everything similar size: Even pieces make the salad easier to eat and give you better bites.
- Chill before serving: A short chill helps the dressing soak in and makes the flavor more balanced.
- Add dressing gradually: Start with about three quarters of the dressing, toss, then add more if needed.
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