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High-Protein Pasta Salad

This high-protein pasta salad is a satisfying dish packed with plant-based protein from chickpea pasta and chickpeas, with an extra boost coming from fresh mozzarella cheese pearls. Tossed with fresh veggies and flavored with zingy za’atar seasoning, this salad is perfect for meal prep, a quick lunch or a satisfying dinner.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 (8-ounce) box chickpea rotini
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lemon juice (from 1 large lemon)
  • 2 teaspoons za’atar, plus more for garnish
  • 1 teaspoon finely chopped fresh thyme, plus more for garnish
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper, plus more for garnish
  • 1 small cucumber, quartered and sliced (about 2 cups)
  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 1 (15-ounce) can no-salt-added chickpeas, rinsed
  • 1 (12-ounce) jar roasted red peppers, drained and chopped (about 1¼ cups)
  • 1 medium red onion, thinly sliced (about 1 cup)
  • 1 (8-ounce) package fresh mozzarella pearls

Directions

  1. Bring a large pot of water to boil over high heat. Add chickpea pasta, reduce heat to maintain a lively simmer and cook, undisturbed, until tender, 6 to 7 minutes. Drain and rinse with cold water. Transfer to a large rimmed baking sheet; spread in an even layer. Allow to cool at room temperature for 10 minutes.
  2. Meanwhile, whisk ¼ cup oil, 3 tablespoons lemon juice, 2 teaspoons za’atar, 1 teaspoon thyme and ½ teaspoon each cumin, garlic powder, salt and pepper together in a large serving bowl. Add sliced cucumber, halved tomatoes, rinsed chickpeas, chopped roasted red peppers, sliced red onion, 8 ounces mozzarella pearls and the cooled pasta; toss to combine. Garnish with additional za’atar, thyme and pepper, if desired.