Ingredients
Pasta
- 8 oz (225 g) chickpea pasta (or regular pasta, uncooked)
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)
Salad Components
- 1 cup (240 g) cottage cheese (or plain Greek yogurt)
- ½ cup (110 g) white beans (or chickpeas, cooked or canned)
- ½ cup (80 g) frozen peas
- 5 oz (150 g) tomatoes (or ¾ red bell peppers, diced)
- ⅓ English cucumber (sliced)
- 1 cup spinach (chopped)
- ¼ onion (finely diced, optional)
- 2 tbsp black olives (sliced, optional)
Instructions
- Prepare the dressing: In a small bowl or mason jar, combine the extra virgin olive oil with balsamic vinegar, sea salt, garlic powder, and ground black pepper. Stir or shake well until the dressing is smooth and fully combined. Set aside to let flavors meld.
- Cook pasta: Bring salted water to a rolling boil and cook the chickpea pasta until al dente, slightly less than package instructions to avoid mushiness. Drain and transfer the pasta to a large mixing bowl. Drizzle a bit of olive oil over the pasta to prevent sticking, then allow it to cool completely before proceeding.
- Prepare vegetables and beans: While pasta cools, dice the tomatoes (or red bell peppers), chop spinach, and slice cucumber and onion thinly if using. Drain and rinse the white beans, then briefly cook the frozen peas to thaw and soften. Combine all the vegetables, beans, and peas in a bowl.
- Toss pasta salad: Once the pasta has fully cooled, add the prepared vegetable and bean mixture along with the sliced black olives if using, into the pasta bowl. Pour the previously prepared dressing over the ingredients. Toss thoroughly to coat everything evenly. Taste and adjust seasoning with additional salt and pepper as needed.
- Refrigerate and serve: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld beautifully. Before serving, give it one last good toss and then enjoy a fresh, protein-packed meal.
Notes
- For vegan option, substitute cottage cheese with plain plant-based yogurt.
- Using chickpea pasta boosts protein content and adds fiber.
- Ensure pasta is completely cooled before assembling to prevent wilting the fresh veggies.
- Add more vinegar if you prefer a tangier dressing.
- This salad keeps well refrigerated for up to 2 days, but is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat