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High-Protein Pasta Salad
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High-Protein Pasta Salad

25 minServes 4Nutri-Score B€€
from @tagesrezept110 imports2 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pasta (short shapes such as fusilli or penne)Grains250 g
  • cherry tomatoes (halved)Produce200 g
  • cucumber (diced)Produce150 g
  • red onion (finely sliced)Produce60 g
  • bell pepper (diced)Produce100 g
  • black olives (sliced)Pantry60 g
  • feta (crumbled)Dairy100 g
  • chickpeas (cooked, drained and rinsed)Pantry200 g
  • olive oilPantry60 ml
  • red wine vinegarPantry20 ml
  • Dijon mustardPantry10 g
  • dried oreganoSpices2 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

400kcal

Carbs
51 g
Proteins
14 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Mixing bowl
  • Whisk

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then drain and rinse briefly under cold water.
    Step 1

  2. Prepare the vegetables

    • Halve the cherry tomatoes and dice the cucumber and bell pepper.
    • Finely slice the red onion and slice the olives.
    • Drain and rinse the chickpeas.
    Step 2

  3. Make the dressing

    • Whisk the olive oil, red wine vinegar and Dijon mustard in a bowl.
    • Season with oregano, salt and black pepper.
    Step 3

  4. Assemble the salad

    • Combine the cooled pasta, vegetables, olives and chickpeas in a large bowl.
    • Pour over the dressing and toss well.
    • Fold in the crumbled feta and serve.
    Step 4
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