Description
A refreshing and hearty Greek-inspired pasta salad packed with protein from chickpeas, whole wheat pasta, and optional grilled chicken or turkey. Bursting with fresh vegetables, tangy feta, and vibrant herbs, this Mediterranean-inspired dish is perfect for meals or gatherings.
Ingredients
Scale
- 8 ounces whole wheat pasta (rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup bell peppers, chopped (any color)
- 1/2 red onion, finely chopped
- 1 cup cooked chickpeas (or 15-oz can, drained/rinsed)
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup sliced Kalamata olives (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- 1 teaspoon dried oregano
- Salt and pepper
- 1 cup grilled chicken or turkey breast (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Drain, rinse under cold water, and set aside.
- In a bowl, combine tomatoes, cucumber, bell peppers, red onion, olives (if using), and feta (if using).
- Add chickpeas to the bowl and mix gently.
- In a small bowl, whisk olive oil, vinegar/lemon juice, oregano, salt, and pepper.
- Add cooked pasta to the vegetable mixture, pour dressing over, and toss to coat.
- Stir in parsley and grilled chicken/turkey before serving. Adjust seasoning if needed.
Notes
- For non-alcoholic compliance, substitute red wine vinegar with lemon juice entirely.
- Chill for 30 minutes before serving for better flavor.
- Omit feta/olives for a lighter version or vegan option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 20mg
Keywords: greek pasta salad, high protein salad, mediterranean meal, vegetarian protein