High-Protein Gluten-Free Pasta Salad
This dietitian-approved high-protein pasta salad has 31 g of protein per serving. Made with chickpea pasta and chicken, it’s gluten-free and meal-prep ready.
Ingredients
For the salad
- 8 oz Chickpea pasta uncooked
- 1 lb Chopped cooked chicken Rotisserie, leftover, or even canned works
- 1 cup Broccoli slaw
- 1 cup English cucumber, chopped Leave the skin on to add more fiber
- 1 Medium Red pepper chopped
- 1/4 Cup Parmesan cheese grated
- 2 tbsp Fresh basil chopped
- Salt and pepper to taste
For the dressing
- 1/4 cup Extra-virgin olive oil
- 1/4 cup Red wine vinegar
- 2 tbsp Dijon mustard
- 2 tsp Minced garlic
- Salt and pepper to taste
Instructions
- Cook the pasta: Start by cooking the 8 oz Chickpea pasta according to the package directions. Once cooked, drain, RINSE with cold water and cool the pasta completely. Cooling completely is CRUCIAL to ensure that the pasta doesn’t get mushy when you mix it with the other ingredients.
- Prep the veggies: While the pasta is cooking, chop the cucumber and red pepper into bite-sized pieces.
- Make the Dressing: In a small bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic. Whisk the ingredients thoroughly until the dressing is well combined. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooked and cooled pasta, chopped chicken, broccoli slaw, cucumber, red pepper, and grated Parmesan. Mix everything well, ensuring that the ingredients are evenly distributed.
- Add the Dressing and Basil: Pour the salad dressing over the pasta mixture. Toss everything together until the salad is evenly coated with the dressing. Finally, sprinkle the chopped fresh basil over the salad and mix well.
- Serve and Enjoy: You can serve the salad immediately for a refreshing meal or chill it for later.
Nutrition
Calories: 270kcalCarbohydrates: 27gProtein: 31gFat: 6gSaturated Fat: 1gSodium: 437mgFiber: 4gSugar: 2g
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