Description
A fresh, healthy high-protein pasta salad made without mayo, packed with vegetables, herbs, and a tangy vinaigrette.
Ingredients
- For the salad:
- 8 oz rotini (Barilla Protein+ recommended)
- 1 red bell pepper (diced into 1/2-inch pieces)
- 1 english cucumber (quartered and sliced 1/4-inch thick)
- 1.5 cups broccoli
- 1 cup cherry tomatoes (halved lengthwise)
- 1/4 cup red onion (finely minced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh basil (chopped)
- 1 tsp dried oregano
- 2.5 oz feta cheese
- 2.25 oz black olives
- For the dressing:
- 1/3 cup olive oil
- 5 tbsp vinegar
- 1 tbsp dijon mustard
- 2 garlic cloves (minced)
- Salt (to taste)
- Pepper (to taste)
Instructions
1. Dice the red bell pepper, slice the cucumber, halve the cherry tomatoes, mince the red onion, and chop the parsley and basil. Place all prepared vegetables into a large bowl.
2. Mince the garlic and whisk together with olive oil, vinegar, dijon mustard, salt, and pepper to make the dressing. Let it sit to meld flavors.
3. Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain and rinse with cold water, then let it dry briefly.
4. In a large mixing bowl, combine the cooled pasta, prepared vegetables, feta, olives, and dried oregano. Pour dressing over and toss well. Adjust seasoning as needed.
Notes
Rinsing pasta helps stop cooking and keeps the salad from becoming sticky.
Letting the dressing sit enhances flavor and emulsification.
Dry pasta slightly before mixing to avoid watery salad.
This salad tastes even better after chilling for 30–60 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 1175