Ingredients
Pasta and Protein
- 8 oz (225 g) chickpea pasta (or regular pasta, uncooked)
- 1 cup (240 g) cottage cheese (or plain Greek yogurt)
- ½ cup (110 g) white beans (or chickpeas, cooked or canned)
- 1 cup spinach (chopped)
Vegetables
- ½ cup (80 g) frozen peas
- 5 oz (150 g) tomatoes (or ¾ red bell peppers, diced)
- ⅓ English cucumber (sliced)
- ¼ onion (finely diced, optional)
- 2 tbsp black olives (sliced, optional)
Dressing
- 1 ½ tbsp extra virgin olive oil
- ½ tbsp balsamic vinegar (or red wine vinegar)
- ½ tsp sea salt (or more to taste)
- ⅓ tsp garlic powder (optional)
- ground black pepper (to taste)
Instructions
- Prepare the dressing: In a small bowl or mason jar, combine extra virgin olive oil, balsamic vinegar, sea salt, garlic powder (if using), and ground black pepper. Stir or shake well until the dressing is smooth and fully blended. Set aside.
- Cook pasta: Bring salted water to a boil and cook the chickpea pasta until just al dente, slightly less than the package instructions to avoid mushiness. Drain the pasta, transfer to a large mixing bowl, and drizzle with a small amount of olive oil to prevent sticking. Allow the pasta to cool completely before assembling the salad.
- Prepare vegetables and protein: While the pasta cools, dice the tomatoes or red bell peppers, chop the spinach, slice the English cucumber and onion finely if using. Drain and rinse the white beans, and quickly cook the frozen peas by brief boiling or steaming until just tender.
- Combine ingredients: Once the pasta is cool, add the prepared vegetables, white beans, peas, and sliced black olives (if using) to the bowl with the pasta. Add the cottage cheese or Greek yogurt, and pour the dressing over the mixture.
- Toss and season: Toss all ingredients thoroughly to combine and evenly coat with the dressing. Taste and adjust seasoning by adding extra salt and pepper if needed.
- Chill and serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad one last toss. Serve chilled as a refreshing and protein-packed meal or side dish.
Notes
- For a vegan option, substitute cottage cheese with plant-based yogurt.
- Use gluten-free pasta if gluten sensitivity is a concern.
- Feel free to add other fresh vegetables such as bell peppers, carrots, or radishes for extra crunch and flavor.
- Adjust the balsamic vinegar quantity to taste for a sweeter or tangier dressing.
- Leftovers keep well in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian