High Protein Italian Pasta Salad
This High Protein Italian Pasta Salad features tender chickpea rotini, crisp veggies, savory deli meats, and creamy cheeses, all tossed in a tangy Italian dressing.
Ingredients
For the Base
- 8 oz 1 (8 oz) box of protein or chickpea rotini pasta Any shape pasta can be used.
For the Dressing
- 3/4 cup Olive Garden light Italian dressing Adjust for fewer calories if desired.
For the Vegetables
- 1/2 large red onion, chopped Soak in cold water to reduce sharpness if desired.
- 1 large bell pepper, chopped Use red, yellow, or orange.
- 1 medium cucumber, peeled and diced
For the Proteins & Cheeses
- 8 oz smoked deli ham, chopped Choose a lower-sodium option if desired.
- 5 oz turkey pepperoni, chopped
- 5 oz light Italian dry salami, chopped
- 4 slices ultra-thin provolone cheese, chopped Toss with dressing to prevent sticking.
- 1/2 cup feta cheese, crumbled
Optional
- Fresh basil, torn or chiffonaded Recommended for added flavor.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil and cook the protein or chickpea pasta according to package directions until al dente.
Rinse and Cool the Pasta
- Drain the pasta and rinse under cold water until cool.
Chopping Vegetables
- Finely dice the red onion, bell pepper, and cucumber into uniform pieces.
Preparing Meats and Cheeses
- Chop the ham, turkey pepperoni, salami, and provolone into bite-sized pieces and crumble the feta.
Combining Ingredients
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, meats, provolone, and crumbled feta. Drizzle the dressing over the mixture and toss thoroughly.
Chill and Serve
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Chill for at least 30 minutes for best flavor integration. Can be made 2-24 hours in advance.