High-Protein Pasta Salad Recipe (Easy & Fresh)
A vibrant and protein-packed pasta salad featuring fusilli protein pasta, fresh vegetables, herbs, and a flavorful balsamic dressing. Ideal for meal prepping or as a refreshing summer side.
Equipment
- Large Pot
- Strainer
- mixing bowl
- jar or small container
- Refrigerator
Ingredients
For the Salad
- 12 oz. Fusilli Protein Pasta Brami
- 1 small red bell pepper chopped (150g)
- 1/2 English cucumber chopped (135g)
- 1.5 cups broccoli florets finely chopped (125g)
- 1 cup cherry tomatoes chopped (145g)
- 1/4 cup red onion chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1.5 oz. fat free feta cheese crumbled
- 2.25 oz. sliced black olives drained
- Salt and pepper to taste
For the Dressing
- 1/3 cup olive oil
- 4 tbsp. balsamic vinegar (50g)
- 1 tbsp. dijon mustard
- 1/4 tsp. Italian seasoning
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil and cook the protein pasta according to package instructions, aiming for slightly chewy texture.
Making Dressing
- Combine olive oil, balsamic vinegar, dijon mustard, Italian seasoning, garlic, salt, and pepper in a container and shake or whisk to emulsify.
Preparing Vegetables
- Finely chop broccoli, bell pepper, cucumber, cherry tomatoes, red onion, and herbs; drain olives and crumble feta.
Combining Ingredients
- In a large bowl, mix cooked pasta with vegetables, herbs, feta, olives, and dressing; toss thoroughly to coat.
Chilling Salad
- Cover and refrigerate the salad for at least 30 minutes to let flavors meld and pasta absorb dressing.
Final Seasoning
- Stir salad after chilling and season with additional salt, pepper or dijon mustard if needed before serving.
Notes
For best results, cook the pasta slightly al dente to prevent mushiness. The salad improves in flavor after chilling. Customize by adding proteins like grilled chicken or tuna, and swap vegetables as desired. Adjust seasoning after chilling for the best taste.