Protein Pasta Salad (gluten free)

This high protein pasta salad is a classic summer dish that is perfect for picnics, potlucks, and barbecues. It is also a great option for a quick and easy weeknight meal. This pasta salad is high in protein beacuse it uses 2 types of meats; salami and pepperoni. You can also use a high protein pasta option as well such as a chickpea based pasta like I used here.

This pasta salad uses mozzarella balls, roasted red peppers, pepperoni, salami, artichokes, red onion, and olives. The dressing is olive oil, red wine vinegar, balsamic vinegar, and Italian herb seasoning.

This pasta salad is gluten free, has a dairy free option and a vegan option (see below).

WHY YOU’LL LOVE THIS RECIPE

• Use your favorite gluten free pasta.
• If you are gluten free, you can use gluten free pasta. If you are not gluten free you can use any pasta!
• If you are vegan, you can use vegan mozzarella balls, pepperoni, and salami.
• Serve this pasta salad as a main course or a side dish.
• It is also a great option for snacking.
• Serve it chilled or at room temperature.
• You can garnish it with fresh basil or parsley, if desired.
• If you don’t have roasted red peppers, you can use jarred roasted red peppers.
• You can also add other vegetables to the pasta salad, such as cucumbers, tomatoes, or bell peppers.
• For a vegan or vegetarian version, use vegan or vegetarian mozzarella balls, pepperoni, and salami.
• This gluten free pasta salad is a delicious and easy-to-make dish that is perfect for any occasion.
• It is sure to be a hit with your family and friends!
• Add grilled chicken or shrimp for a more substantial meal.
• For a sweeter version, add chopped sun-dried tomatoes or a touch of honey to the dressing.
• For a spicier version, add a pinch of red pepper flakes to the dressing.
• Get creative and add your own favorite ingredients!
• This pasta salad is very easy to make and only requires a few simple ingredients. The pasta can be cooked ahead of time.
• This pasta salad is a great option for meal prep because it can be made ahead of time. Store the pasta salad in the refrigerator for up to 3 days. This makes it a convenient option for busy weeknights or when you need to bring a dish to a potluck or party.

INGREDIENTS & SUBSTITUTIONS

GLUTEN FREE PASTA:

I used a gluten free, chickpea based pasta here because it is high in protein. You can use any pasta you have though. If you are not gluten free you do not need to use a gluten free pasta. The higher protein the pasta is the higher protein the pasta salad will be. Click here to shop the exact pasta I used.

MOZZARELLA BALLS:

Mozzarella is a soft, white cheese with a mild flavor. It is a good source of protein and calcium. It is also low in fat and calories. Mozzarella comes shredded, in large blocks or in small balls. I like to use the balls when making a pasta salad but they will all work the same.

If you are vegan, you can use vegan mozzarella balls in this high protein pasta salad.

ROASTED RED PEPPERS:

Roasted red peppers have a smoky, sweet flavor. They are a good source of vitamins A and C.Roast the peppers in the oven until they are charred. If you don’t have roasted red peppers, you can use jarred roasted red peppers. Click here to shop the exact jar of roasted red peppers I used.

PEPPERONI AND SALAMI:

Pepperoni has a salty, smoky flavor. It is a good source of protein and fat.

Salami has a salty, spicy flavor. It is a good source of protein and fat.

ARTICHOKE HEARTS:

Artichoke hearts are the edible portion of the artichoke flower. They are a good source of fiber, vitamins C and K, and antioxidants. Artichoke hearts have a slightly bitter flavor.

RED ONION:

Red onions are a type of onion that has a deep red color. They have a slightly sweet, but sharp flavor. Red onions are a good source of vitamins C and K.

OLIVES:

Olives are typically cured in brine or oil. They have a salty flavor. They are a good source of healthy fats, vitamins E and K, and antioxidants.

OLIVE OIL, RED WINE VINEGAR AND BALSAMIC VINEGAR:

Olive oil is a type of oil that is made from olives. It is a good source of healthy fats, vitamins E and K, and antioxidants. Olive oil has a mild, fruity flavor.Red wine vinegar is made from red wine that has been fermented. It has a sour, acidic flavor. Red wine vinegar is a good source of antioxidants. Click here to shop the exact olive oil I used.

Balsamic vinegar is made from grapes that have been fermented and aged in wooden barrels. It has a sweet, tangy flavor. Balsamic vinegar is a good source of antioxidants.

ITALIAN HERB SEASONING:

Italian herb seasoning is a blend of herbs and spices, such as oregano, basil, rosemary, and thyme. It has a savory, herbal flavor. Italian herb seasoning is a good way to add flavor to the high protein pasta salad without adding too much salt.

TASTE & TEXTURE

The pasta will have a soft, chewy texture. The mozzarella balls will be soft and creamy. The roasted red peppers will have a smoky, sweet flavor. The pepperoni and salami will have a salty, smoky flavor. The artichoke hearts will have a slightly bitter flavor that is balanced by the sweetness of the other ingredients. The red onion will have a slightly sweet, but sharp flavor. The olives will have a salty, briny flavor. The olive oil will add a mild, fruity flavor. The red wine vinegar will add a sour, acidic flavor. The balsamic vinegar will add a sweet, tangy flavor. The Italian herb seasoning will add a savory, herbal flavor.

DIRECTIONS

STEP 1

Boil water. Cook the pasta according to box directions.

STEP 2

Rinse with cold water. Drain and set aside.

STEP 3

In a bowl combine all the topping ingredients. Dress with oils.

STEP 4

Add pasta. Mix together are refrigerate for 1 hour before serving.

EXPERT TIPS & TRICKS

• Cook the pasta al dente. This will ensure that the pasta has a good texture and doesn’t become mushy.
• Don’t overdress the salad. A light dressing will help to preserve the texture of the pasta and vegetables.
• Let the salad chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to blend and the salad to come together.
• You can also add other vegetables to the pasta salad, such as cucumbers, tomatoes, or bell peppers to this high protein pasta salad.
• For a sweeter version, you can add chopped sun-dried tomatoes or a touch of honey to the dressing.
• For a spicier version, you can add a pinch of red pepper flakes to the dressing.
• Use high-quality ingredients. This will make a big difference in the taste and texture of the salad.

HOW TO MAKE THIS VEGAN

If you are vegan, you can use vegan mozzarella balls, pepperoni, and salami. But, if you omit the meat make sure to use a high protein pasta to keep this a high protein recipe.

HOW TO SERVE & STORE

To serve: Chill the high protein pasta salad in the refrigerator for at least 30 minutes before serving. This will allow the flavors to blend and the salad to come together. Serve the pasta salad at room temperature or chilled. Garnish the pasta salad with fresh basil or parsley, if desired.

To store: The high protein pasta salad can be stored in the refrigerator for up to 3 days. To store the pasta salad, place it in an airtight container. When you are ready to serve the pasta salad, remove it from the refrigerator and let it come to room temperature for about 30 minutes before serving.

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