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Veggie High Protein Pasta Salad No Mayo

A refreshing and protein-packed pasta salad made without mayo, featuring a colorful mix of vegetables and hearty chickpeas. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 8 oz high protein pasta (such as lentil or chickpea pasta)
  • 1 can chickpeas, drained and rinsed
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced (any color works!)
  • 1 small red onion, chopped
Dressing
  • 3 tablespoons olive oil
  • 1 Juice of 1 lemon
  • Salt and pepper, to taste
Garnish
  • Fresh herbs, like parsley or basil for garnish

Method
 

Cooking the Pasta
  1. Begin by bringing a large pot of water to a boil. Add a pinch of salt and toss in your high protein pasta. Cook according to package instructions until al dente, usually about 7-9 minutes. Drain and rinse under cold water to stop the cooking process.
Preparing the Vegetables
  1. While the pasta is cooking, chop your vegetables. Dice the cucumber, bell pepper, and red onion, and halve the cherry tomatoes. Optionally, add olives or avocados for extra flavor.
Mixing the Salad
  1. In a large bowl, combine the cooked pasta, chopped vegetables, and chickpeas.
Dressing the Salad
  1. Drizzle the olive oil and lemon juice over the pasta salad. Season with salt and pepper to taste.
Final Mixing and Serving
  1. Gently mix everything together until well combined. Garnish with freshly chopped herbs for an extra pop of flavor.

Notes

This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day! Avoid reheating in the microwave to maintain the texture.