Simple High Protein Broccoli Pasta Salad
A quick, nutritious salad packed with plant protein, whole grain pasta, and fresh vegetables, perfect for meal prep and weekday lunches.
Ingredients
Main Ingredients
- 2 cups broccoli florets Fresh, tight, dark-green heads are best.
- 8 oz whole grain pasta Choose short shapes like fusilli or penne.
- 1 cup cooked chickpeas Canned is quick; roasting adds crunch.
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup feta cheese, crumbled Optional, for added creaminess.
- 1/4 cup olive oil Use extra-virgin for best flavor.
- 2 tablespoons lemon juice Freshly squeezed for brightness.
- Salt and pepper to taste
Instructions
Preparation
- Cook the pasta in a pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, broccoli, chickpeas, cherry tomatoes, red onion, and feta (if using). Toss gently.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until slightly thickened.
- Pour the dressing over the salad and toss until everything is coated. Adjust seasoning if needed.
- Serve immediately, or refrigerate for up to four days. Let it sit at room temperature for 10 minutes before serving to enhance flavors.
Notes
To maintain crunch, store in an airtight container. For varying protein options, consider adding roasted edamame or cubed grilled chicken.