High Protein Pasta Salad

123 mins
Serves 4
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Directions

  1. 1Cook rotini pasta according to package directions.
  2. 2Cook rotini pasta according to package directions.
  3. 3Cook rotini pasta according to package directions.
  4. 4Chop cucumber, bell pepper, and cherry tomatoes.
  5. 5Chop cucumber, bell pepper, and cherry tomatoes.
  6. 6Chop cucumber, bell pepper, and cherry tomatoes.
  7. 7Combine cooked pasta with chopped vegetables, chickpeas, mozzarella balls, parmesan cheese, olives, banana peppers, and fresh basil in a large bowl.
  8. 8Combine cooked pasta with chopped vegetables, chickpeas, mozzarella balls, parmesan cheese, olives, banana peppers, and fresh basil in a large bowl.
  9. 9Combine cooked pasta with chopped vegetables, chickpeas, mozzarella balls, parmesan cheese, olives, banana peppers, and fresh basil in a large bowl.
  10. 10In a blender, combine olive oil, red wine vinegar, shallot, Dijon mustard, oregano, salt, and parsley.
  11. 11In a blender, combine olive oil, red wine vinegar, shallot, Dijon mustard, oregano, salt, and parsley.
  12. 12In a blender, combine olive oil, red wine vinegar, shallot, Dijon mustard, oregano, salt, and parsley.
  13. 13Blend until smooth.
  14. 14Blend until smooth.
  15. 15Blend until smooth.
  16. 16Pour dressing over the salad and toss to combine.
  17. 17Pour dressing over the salad and toss to combine.
  18. 18Pour dressing over the salad and toss to combine.
  19. 19Portion salad into glass jars for meal prepping.
  20. 20Portion salad into glass jars for meal prepping.
  21. 21Portion salad into glass jars for meal prepping.

Ingredients

  • 2 cups rotini pasta
  • 2 cups rotini pasta
  • 2 cups rotini pasta
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup chickpeas
  • 1 cup chickpeas
  • 1 cup chickpeas
  • 1 cup mozzarella balls
  • 1 cup mozzarella balls
  • 1 cup mozzarella balls
  • 1 /4 cup parmesan cheese
  • 1 /4 cup parmesan cheese
  • 1 /4 cup parmesan cheese
  • 1 /2 cup kalamata olives
  • 1 /2 cup kalamata olives
  • 1 /2 cup kalamata olives
  • 1 /2 cup banana peppers
  • 1 /2 cup banana peppers
  • 1 /2 cup banana peppers
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 /4 cup olive oil
  • 1 /4 cup olive oil
  • 1 /4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons shallot
  • 2 tablespoons shallot
  • 2 tablespoons shallot
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley

Equipment

knifecutting boardpotcolanderbowlmeasuring cupsblenderglass jars