high protein pasta salad (15 minutes)
Serves 6
5 mins prep
10 mins cook
15 mins total
High protein pasta salad with chickpea pasta, chickpeas, salami, mozzarella, and a bright pepperoncini-lemon dressing. 28g protein, ready in 15 minutes!
dressing
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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 1/2 cup olive oil, 1/3 cup pepperoncini brine, zest and juice from 1 whole lemon, 2 cloves garlic minced, 1 tablespoon honey, 2 teaspoons dried oregano, 2 teaspoons kosher salt, and Black pepper to taste in 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, 1/2 cup pepperoncini diced, 1 pint cherry tomatoes halved, 1 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.
