High Protein Pasta Salad (gluten free)
My favorite season is pasta salad season! I love a cold pasta salad in the summer at a summer BBQ or even for a quick high protein lunch! Plus this protein pasta salad helps me hit my protein goal every time! This protein pasta salad is made with a high protein chickpea pasta. It is paired with fresh summer vegetables mixed with a delicious and easy homemade vinaigrette dressing.
Ingredients
- 2-3 cups Gluten free chickpea pasta
- 1 cup Mozzarella balls or plant based option
- 1/4 cup Roasted red peppers
- 1/4 cup Pepperoni or turkey pepperoni or plant based option
- 1/4 cup Salami or plant based option
- 1/4 cup Artichokes
- 1/4 cup Red onion
- 1/4 cup Olives
- 1/2-3/4 cup Olive oil
- 1/4 cup Red wine vinegar
- 1/8-1/4 cup Balsamic
- 2-4 tbsp Italian herb seasoning
Instructions
- Cook the gluten-free chickpea pasta according to package instructions. Drain and rinse with cold water. Set aside.
- In a large bowl, combine the mozzarella, roasted red peppers, pepperoni, salami, artichokes, red onion, and olives.
- Add the cooled pasta to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, balsamic vinegar, and Italian herb seasoning.
- Pour the dressing over the pasta salad and toss everything together until well combined.
- Refrigerate for at least 1 hour before serving to allow the flavors to blend.
Tried this recipe?Let me know how it was!