Protein-Packed Pasta Salad
This protein-packed pasta salad combines nutrient-rich carbohydrates with high-quality protein for a quick, balanced, portable meal on-the-go.
Ingredients
- 16 oz (1 BOX) rotinin pasta, uncooked
- 1 can (15.5 oz) kidney beans
- 6 oz feta cheese, crumbled
- 15 cherry tomatoes, halved or diced
- 1 onion, diced
- 1 green bell pepper, diced
- 1/4 cup olives, kalamata, sliced lengthwise
- 1/3 cup olive oil (dressing)
- 1/2 cup red wine vinegar (dressing)
- 4 tbsp salad supreme seasoning blend (dressing)
Instructions
- Cook pasta according to package directions for al dente pasta.
- While the pasta is cooking, make the dressing. Combine the olive oil, red wine vinegar and salad supreme seasoning blend in a bowl and whisk until combined. Keep dressing cool in the refrigerator until ready to use.
- Next, prepare all of the salad ingredients. Drain the liquid from the kidney beans then rinse under cool water. Allow the beans to drain well. Dice the onion, green pepper, cherry tomatoes and olives.
- Add the diced cherry tomatoes, onion, bell pepper and olives to the bowl. Toss gently to combine, then add the beans and feta cheese.
- Pour the dressing over pasta salad, then toss to coat. Cover, then put the pasta salad in the refrigerate for at least 1 hour before serving.
Notes
*To maintain freshness, store the pasta salad is in a sealed container in the refrigerated for up to 4 days. The pasta will continue to soak up the dressing at it sits, so depending on how long it’s been stored, you may need to add a tablespoon or two of the red wine vinegar before eating.
- Recipe Makes: 12 cups
- Serving Size: 1.5 cups
- Servings Per Recipe: 8
- Nutrition Facts (per serving): 450 calories, 56 g carbohydrates, 6 g fiber, 15 protein, 17 g fat, 4.5 g saturated fat, 20 mg cholesterol, 730 mg sodium, 10% DV for calcium, 15% DV for iron, 4% DV for potassium
- Meal Planning Servings: 4 CHO + 2 PRO + 3 FAT