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For my Italian protein pasta salad, I use: - 8 oz whole wheat pasta - 1 cup cherry tomatoes, halved - 1 cup cooked chickpeas, rinsed and drained - 1/2 cup diced bell peppers - 1/2 cup mozzarella balls, halved - 1/4 cup black olives, sliced - 1/4 cup fresh basil, chopped - 3 tablespoons extra virgin olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon garlic powder - Salt and pepper to taste Each ingredient adds flavor and texture, making the salad both energizing and tasty. You can stick with whole wheat pasta for fiber. If you want more protein, try protein-infused pasta. It cooks well and holds flavor nicely. You can even use gluten-free pasta if needed. Just ensure you follow the package instructions for cooking times. To boost protein, you might add grilled chicken breast. Dice it into small pieces and mix it in. Other great options are diced turkey or even firm tofu for a vegan twist. Each choice adds more protein while keeping the dish light and fresh. {{ingredient_image_2}} Start by boiling a large pot of salted water. Once the water bubbles, add 8 oz of whole wheat pasta. Cook it until it’s al dente, which usually takes about 8 to 10 minutes. After cooking, drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta down quickly. While the pasta cooks, chop your veggies. Take 1 cup of cherry tomatoes and cut them in half. Drain 1 cup of cooked chickpeas and add them to a big bowl. Next, dice 1/2 cup of bell peppers. You can use red, yellow, or green. Then, halve 1/2 cup of mozzarella balls and slice 1/4 cup of black olives. Finally, chop 1/4 cup of fresh basil. This mix creates a colorful and tasty base for your salad. In a small bowl, mix together 3 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar. Add 1 teaspoon of garlic powder, salt, and fresh pepper. Whisk until the dressing blends well together. This will add a nice flavor to your salad. Now, gently add the cooled pasta to your bowl of veggies and chickpeas. Stir carefully to keep the pasta intact. Next, pour the dressing over this mix and toss everything gently. If you want more protein, fold in 1/2 cup of diced grilled chicken. Cover the salad and chill it in the fridge for at least 30 minutes. This helps the flavors come together nicely. You can serve it cold or at room temperature. Enjoy! To make great pasta, start with a large pot of salted water. Bring it to a boil. Add the whole wheat pasta and cook it until it's al dente. This means it should be firm but not hard. Check the package for cooking times. Once done, drain the pasta and rinse it with cold water. This stops the cooking and keeps it from becoming mushy. While the balsamic dressing is tasty, you can try other flavors. Lemon juice adds a fresh zing. You might use red wine vinegar for a stronger taste. Adding a teaspoon of Dijon mustard gives a nice kick. For creaminess, mix in a spoonful of Greek yogurt or sour cream. Don’t forget to taste the dressing before mixing it with your salad! Serving your salad nicely can make a big difference. Use a large bowl that shows off the colors. You can top it with extra basil leaves for a fresh look. A light drizzle of olive oil adds shine. If you want, sprinkle some grated parmesan cheese on top. This makes your Italian protein pasta salad look fancy and taste even better! Pro Tips Use Fresh Ingredients: Opt for the freshest vegetables and herbs to enhance the flavor and nutrition of your salad. Fresh produce makes a significant difference in taste! Customize Your Protein: Feel free to experiment with different proteins like grilled shrimp, tofu, or beans to suit your dietary preferences or to switch things up. Add Crunch: For extra texture, consider adding some toasted nuts or seeds such as pine nuts or sunflower seeds to the salad just before serving. Meal Prep Friendly: This salad keeps well in the fridge, making it an excellent option for meal prep. Just store it in an airtight container for up to 3 days. {{image_4}} You can easily make this salad vegetarian or vegan. Simply skip the mozzarella balls to keep it vegan. Add more chickpeas or a mix of nuts for extra protein. You can use a vegan cheese alternative if you want that creamy texture. Fresh veggies like spinach or arugula can add bright flavors, too. For a gluten-free version, swap the whole wheat pasta for gluten-free pasta. There are many types available, such as brown rice or quinoa pasta. These options provide a similar taste and texture while keeping it gluten-free. Just follow the package instructions to cook them properly. Use seasonal ingredients for a fresh twist. In spring, try adding peas or asparagus. In summer, consider zucchini or bell peppers for a colorful touch. In fall, roasted butternut squash adds warmth and flavor. Winter calls for hearty ingredients like kale or roasted Brussels sprouts. These swaps keep your salad exciting all year. To store your Italian protein pasta salad, use an airtight container. This keeps the salad fresh and prevents odors. Make sure to cool the salad before sealing it. If possible, keep the dressing separate until serving. This helps maintain the pasta's texture and flavor. When stored properly, your pasta salad can last about three to four days in the fridge. Check for any signs of spoilage before eating. If the salad looks or smells off, it's best to throw it away. You can enjoy this salad cold or at room temperature. If you prefer it warm, heat it gently in the microwave. Just warm it for 30 seconds, then stir. Avoid overheating, as it may change the taste and texture. Yes, you can make this pasta salad ahead of time. It tastes even better after sitting. The flavors blend well when chilled. I suggest making it a few hours or a day in advance. Just store it in the fridge. Remember to keep it covered for freshness. If you need a substitute for mozzarella balls, try feta cheese or cubed avocado. Both add a tasty twist. Feta gives a nice salty touch, while avocado adds creaminess. You can also use diced provolone or even vegan cheese for a dairy-free option. To boost the protein in this salad, consider adding grilled chicken or shrimp. You can also include more chickpeas or some edamame. Another great option is to use protein-infused pasta instead of regular pasta. This keeps it hearty and filling. Absolutely! Feel free to get creative with the dressing. A lemon vinaigrette or a yogurt-based dressing works well. You can also try a pesto for a bold flavor. Just make sure it complements the other ingredients. Yes, this salad is perfect for meal prep. It stores well and keeps its flavor. Pack it in airtight containers for easy lunches or snacks. Just remember to keep the dressing separate if you want it fresh. Enjoy it over a few days. This blog post covered how to create a tasty pasta salad. We talked about key ingredients, cooking steps, tips for great results, and variations. You can also store leftovers safely to enjoy later. Remember, this salad is easy to customize. You can swap ingredients to fit your needs. Now, you have all the tools to make a delicious, fresh salad for any occasion. Enjoy experimenting and sharing your creation!

Italian Protein Power Pasta Salad

A nutritious and colorful pasta salad packed with protein from chickpeas and optional grilled chicken, perfect for a healthy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz whole wheat pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked chickpeas, rinsed and drained
  • 0.5 cup diced bell peppers
  • 0.5 cup mozzarella balls, halved
  • 0.25 cup black olives, pitted and sliced
  • 0.25 cup fresh basil, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • to taste salt and freshly cracked pepper
  • 0.5 cup grilled chicken breast, diced (optional)

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to the package instructions until it reaches an al dente texture. Once done, drain the pasta and rinse it thoroughly under cold water to halt further cooking.
  • In a spacious mixing bowl, combine the halved cherry tomatoes, rinsed chickpeas, diced bell peppers, halved mozzarella balls, sliced black olives, and finely chopped basil, creating a colorful medley of ingredients.
  • Gently incorporate the cooled pasta into the vegetable and chickpea mixture, taking care to avoid breaking the pasta pieces.
  • In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, garlic powder, and a generous pinch of salt and freshly cracked pepper until the dressing is well blended and emulsified.
  • Drizzle the prepared dressing over the pasta mixture and toss everything gently until all components are evenly coated in the flavorful dressing.
  • If you choose to add more protein, carefully fold in the diced grilled chicken, ensuring it’s evenly distributed throughout the salad.
  • Cover the salad with a lid or plastic wrap and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Serve the salad either chilled or at room temperature, based on your preference.

Notes

For an appealing presentation, serve in a large bowl and garnish with fresh basil and olive oil.
Keyword healthy, pasta salad, protein