Healthy High Protein Pasta Salad
A light and delicious healthy high protein pasta salad. Made with penne pasta, lots of fresh vegetables and crispy chickpeas for protein.
Servings 6 people
Calories 245kcal
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Large Salad Bowl
- 1 Pot
Ingredients
- 1 ½ cups dried penne pasta halved
- 1 x 400g chickpeas
- 2 tablespoons olive oil
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
- 2 rosemary sprigs
- 1 cup cherry tomatoes halved
- 1 cup corn kernels
- 1 cup chopped cucumber
- ½ small red onion finely diced
- Zest of one lemon
- ½ cup packed basil leaves roughly chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400f (200c) and line a baking sheet with parchment paper.
- Dry the chickpeas really well with a paper towel then toss with the olive oil, ½ tsp salt and pepper.
- Place on the baking sheet and roast for 15 mins, give them a mix around then roast for a further 15 mins.
- Cook the pasta in a pot of salted boiling water according to package instructions.
- Drain and rinse under cold water.
- Whisk together the dressing ingredients and set aside.
- In a large salad bowl combine the pasta, chickpeas, tomatoes, cucumber, corn, onion and lemon zest.
- Pour over the dressing and mix well.
- Add the basil, mix again and let it sit for 15 minutes before serving.
Notes
Pasta - I have used penne pasta as I love the shape but any other short pasta shape will work perfectly.
Salt in the pasta water - I usually use a lot more salt in the pasta water than this but as the pasta is sitting in the dressing for a little while I find it doesn't need as much. You can always add more salt at the end but not take it away.
Dressing - Feel free to use any dressing you like! You could use a store bought dressing, a pesto or a vinaigrette you love. For an easy and flavorful option, consider the lemon pepper sauce for pasta.