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Easy High Protein Pasta Salad with Chickpeas

This vibrant and flavorful pasta salad is packed with protein and fresh vegetables, making it a perfect light meal or side dish. It's easy to make and can be enjoyed cold or at room temperature.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 1 lb fusilli pasta
  • 1 can chickpeas drained and rinsed
  • 1.5 cups cherry tomatoes halved
  • 2 mini cucumbers halved and sliced thinly (or half of an English cucumber)
  • 1 bell pepper chopped
  • 1/2 cup pepperoncini sliced
  • 1 cup parmesan cheese freshly grated
  • 1 cup fresh mozzarella pearls drained from water
  • 1/2 cup fresh herbs chopped (I used basil and parsley)
  • 1/2 cup sliced kalamata olives
Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red grape juice vinegar
  • 1 tbsp shallot minced
  • 1 tbsp honey
  • 1/2 tbsp Dijon mustard
  • 1.5 tsp coarse Kosher salt (or 1 tsp fine salt)
  • 1 tsp dried oregano
  • Several grinds black pepper
  • Handful fresh herbs finely chopped

Method
 

  1. Cook pasta until al dente.
  2. Drain pasta and cool for 10 minutes, stirring occasionally.
  3. Chop all the vegetables and fresh herbs.
  4. Blend or whisk all dressing ingredients until smooth.
  5. Add chickpeas, vegetables, cheese, and herbs to the pasta.
  6. Pour dressing over the ingredients and toss well.
  7. Enjoy cold or room temp!

Notes

Adjust the amount of dressing to your liking. For a spicier kick, add a pinch of red pepper flakes to the dressing.