High Protein Pasta Salad

Ingredients:

  • Salad
  • 3 cups high protein pasta (like a lentil or chickpea pasta) uncooked
  • 1 cup zucchini, diced
  • 1 cup red bell pepper, diced
  • 1 cup black olives, halved
  • 1 cup chickpeas, drained and rinsed
  • ¾ cup sun dried tomatoes, julienne
  • ¾ cup feta, crumbled
  • Dressing
  • ¼ cup sun dried tomato oil
  • ¼ cup white balsamic vinegar
  • ½ tbsp sugar

Directions:

  1. Cook pasta according to directions on the package. When it’s done, drain and rinse under cold water. Add to a large bowl, and toss with a little bit (maybe 1/2 tbsp) olive oil to prevent it from sticking. 
  2. Prepare all your other salad ingredients, all to the pasta.
  3. Add the sun-dried tomato oil, white balsamic vinegar and sugar to a mason jar. Shake to combine
  4. Add 3/4 of the dressing to the salad. Toss to combine. Add the remaining dressing right before eating.
  5. Leftovers will last 2-3 days in the fridge.

Notes

Recipe from Harvest Table Nutrition

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