Easy High Protein Fall Pasta Salad
A hearty, nutritious pasta salad that combines tender pasta with roasted butternut squash and protein-packed chickpeas, perfect for gatherings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta (like rotini or farfalle)
- 1 can chickpeas, drained and rinsed
- 1 cup diced butternut squash, roasted
- 1/2 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the Ingredients: In a large mixing bowl, combine the cooled pasta, chickpeas, roasted butternut squash, crumbled feta, halved cherry tomatoes, diced red onion, and chopped parsley.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Combine and Toss: Pour the dressing over the pasta salad and toss everything together thoroughly.
- Serve or Store: Serve immediately, or refrigerate for later use. Enjoy chilled or at room temperature.
Notes
This salad is great for meal prep and can be kept in the refrigerator for up to 3 days. It can be served warm or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg