High Protein Pasta Salad
This high-protein pasta salad is one of those easy, crowd-pleasing recipes that works for everything from weekday lunches to holiday get-togethers. It’s filling, flavorful, and comes together fast with simple ingredients.
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Servings: 8
Calories:
Ingredients
- 16 ounces High Protein Pasta I used Banza Chickpea Pasta
- 1 medium cucumber diced
- 1/2 medium red onion diced
- 4 ounce can sliced black olives
- 1 cup banana paper rings drained
- 12 ounces mozzarella shredded or chunks
- 8 ounces pepperoni chopped
- 8 ounces salami chopped
- 16 ounce bottle Italian Dressing
Italian Dressing (can use a 16 ounce bottle Italian dressing instead)
- 1 cup extra-virgin olive oil 1/4 cup red wine vinegar
- 1/2 cup red wine vinegar
- 2 tablespoons grated Parmesan cheese
- 12 cloves garlic minced
- 1 teaspoon granular sweetener
- 1 teaspoon ground dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Bring a large pot of water to a boil. Place the pasta in the boiling water. Boil for 8 minutes or until the pasta is al dente. Pour the pasta into a colander to thoroughly drain. Use paper towels to pat off any excess water.
- Transfer the pasta to a large serving bowl. Put the rest of the salad ingredients on top.
- To make the dressing, put all of the dressing ingredients in a small mixing bowl and whisk until well combined.
- Drizzle the dressing over the salad. Gently toss until all of the salad ingredients are coated with the dressing. Cover and refrigerate for at least 2 hours. Toss the salad again before serving.