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Mediterranean High Protein Pasta Salad

A delicious and filling Mediterranean High Protein Pasta Salad made with whole wheat pasta, chickpeas, fresh veggies, and tangy feta cheese.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz whole wheat pasta
  • 1 cup cherry tomatoes, halved
  • 1 each cucumber, diced
  • 1 cup canned chickpeas, drained and rinsed or canned lentils as an alternative
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
Dressing
  • 3 tbsp olive oil
  • 2 tbsp vinegar Halal-compliant
  • 1 tsp dried oregano
  • to taste salt and pepper

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
Preparing the Veggies
  1. Wash and chop the cherry tomatoes, cucumber, red onion, and parsley. Rinse and drain the chickpeas.
Mixing the Salad
  1. In a large serving bowl, combine the cooked pasta, cherry tomatoes, cucumber, chickpeas, Kalamata olives, and red onion. Toss gently to mix.
Dressing the Salad
  1. In a small bowl, whisk together olive oil, Halal-compliant vinegar, dried oregano, salt, and pepper. Pour over the pasta salad and toss until well coated.
Final Touches
  1. Gently fold in crumbled feta cheese and fresh parsley. Adjust seasoning as needed.
Chill and Serve
  1. Let the salad chill in the fridge for 15-30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, do so without dressing and add it fresh when serving.