Fresh Herb Protein Pasta Salad
It’s Canada day weekend! Summer just began and everyone is out enjoying the warm weather, great food, and company. So, this week's recipe is a fresh, meatless option that pulls its weight at your summer barbeques. This potato salad delivers over 25 grams of protein per serving and provides about 25% of most adults’ daily fiber needs. Not to mention it’s light, dill and mint-based dressing is the perfect pair for barbequed meats.
I love these salads in the summer because you can go crazy with the veg. A recipe like this is perfect for at the end of the week when you’re having a weekend dinner and want to use up all the leftover vegetables in the fridge. And unlike most leafy salads, it keeps well for days after tossing!
By combining nuts, vegetables, and legume-based pasta, this salad contains a mix of insoluble and soluble fiber, supporting both digestive health and satisfaction.
Serve it as a main or a side, either way, it’s a refreshing, nutrient-dense addition to your table.
Ingredients (6 Servings)
Dressing:
2 tbsp light mayo
1 cup plain nonfat Greek yogurt
1 tbsp minced garlic
1/2 tbsp dried oregano
1 tbsp Dijon mustard
3 tbsp lemon juice
2 tbsp olive oil
3-4 tbsp fresh dill, chopped
2 tbsp fresh mint, chopped
2 tsp black pepper
1 tsp paprika
Salad:
227g Chickpea or lentil pasta (dry weight)
170g regular pasta (dry weight)
60g light feta
Vegetables (this is what I did but you can spice it up)
2 sweet corn cobs, cooked and kernels removed
1-2 cucumbers, diced
2 handfuls grape tomatoes, halved
3 tbsp capers
1/4 red onion, finely diced
1 medium carrot, finely diced
Steps
Boil both types of pasta according to package directions. Drain, rinse with cold water, and let cool.
Remove kernels from corn, toss in paprika, and bake at 400 degrees fahrenheit for 15 minutes. Combine with cucumber, tomatoes, capers, red onion, feta and carrot in a large bowl.
Whisk together all dressing ingredients until smooth and creamy.
Add pasta to the veggie mix. Pour over dressing and toss to coat thoroughly.
Refrigerate at least 30 minutes before serving.
Nutritional Information (Approx. Per Serving)
Energy: ~400 kcal
Protein: ~ 25 g
Carbohydrate: ~ 52 g
Fats: ~ 12 g
Fiber: ~ 7 g