high protein pasta salad (15 minutes)
High protein pasta salad with chickpea pasta, chickpeas, salami, mozzarella, and a bright pepperoncini-lemon dressing. 28g protein, ready in 15 minutes!
Servings: 6
Calories: 476kcal
Ingredients
- 8 oz chickpea or protein pasta Banza or Goodles
- 1 15 oz can chickpeas drained
- 2 oz salami chopped small
- 8 oz fresh mozzarella pearls 1 pack
- ½ cup pepperoncini sliced (plus ⅓ cup brine reserved for dressing)
- 1 pint cherry tomatoes halved
- 1 small red onion thinly sliced
- 1 bunch fresh basil thinly chopped
dressing
- ½ cup olive oil
- ⅓ cup pepperoncini brine
- 1 whole lemon juice and zest
- 2 cloves garlic minced or pressed
- 1 tablespoon honey
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt see notes
- Black pepper to taste
Instructions
- Cook 8 oz chickpea or protein pasta in well-salted water according to package directions, pulling it 1-2 minutes early (if it's chickpea pasta specifically). Drain and rinse immediately under cold water. Spread in a large bowl or on a sheet pan to cool quickly and completely.
- Combine ½ cup olive oil⅓ cup pepperoncini brine, zest and juice from 1 whole lemon, 2 cloves garlic minced, 1 tablespoon honey, 2 teaspoons dried oregano, 2 teaspoons kosher saltBlack pepper to tastein a jar. Shake well until combined.
- In a very large bowl or casserole dish, combine cooled pasta, 1 15 oz can chickpeas, 2 oz salami diced, 8 oz fresh mozzarella pearls, ½ cup pepperoncini diced, 1 pint cherry tomatoes1 small red onion chopped, and 1 bunch fresh basil chopped. Toss to combine.
- Pour about two-thirds of the dressing over the salad and toss. Taste, then add more dressing as needed.
- Refrigerate for at least 30 minutes before serving, then taste again and add the rest of the dressing as desired. Before serving, toss again and add a drizzle of olive oil or reserved dressing if the pasta looks dry.
Video
Notes
Salt note: 2 teaspoons of kosher salt in the dressing is correct -- chickpea pasta and chickpeas are unseasoned and need it. If using fine salt, start with 1 teaspoon and taste up.
Pasta water: Salt your pasta water well. It's the first layer of seasoning and matters a lot with chickpea pasta.
Vegetarian swap: Skip the salami; add a handful of kalamata olives and an extra ounce of mozzarella.
Storage: Keeps in the fridge up to 4 days. Toss with a splash of olive oil before serving if it looks dry.
Nutrition
Calories: 476kcal | Carbohydrates: 40g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 37mg | Sodium: 1278mg | Potassium: 296mg | Fiber: 7g | Sugar: 10g | Vitamin A: 680IU | Vitamin C: 28mg | Calcium: 237mg | Iron: 5mg