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Plant Protein Pasta Salad Bowl

Irresistible Plant Protein Pasta Salad Bowl with 15g Protein

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A fresh and vibrant pasta salad made with chickpea rotini for plant protein. This dish combines a zesty za’atar lemon dressing with crisp vegetables and creamy mozzarella. It’s a complete meal in a bowl.

  • Total Time: 32 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 (8-ounce) box chickpea rotini
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lemon juice (from 1 large lemon)
  • 2 teaspoons za’atar, plus more for garnish
  • 1 teaspoon finely chopped fresh thyme, plus more for garnish
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper, plus more for garnish
  • 1 small cucumber, quartered and sliced (about 2 cups)
  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 1 (15-ounce) can no-salt-added chickpeas, rinsed
  • 1 (12-ounce) jar roasted red peppers, drained and chopped (about 1¼ cups)
  • 1 medium red onion, thinly sliced (about 1 cup)
  • 1 (8-ounce) package fresh mozzarella pearls

Instructions

  1. Bring a large pot of water to a boil over high heat.
  2. Add the chickpea pasta. Reduce the heat to maintain a lively simmer and cook, undisturbed, for 6 to 7 minutes until tender.
  3. Drain the pasta and rinse it with cold water. Transfer it to a large rimmed baking sheet and spread it in an even layer. Let it cool at room temperature for 10 minutes.
  4. While the pasta cools, whisk together the olive oil, lemon juice, za’atar, thyme, cumin, garlic powder, salt, and pepper in a large serving bowl.
  5. Add the cucumber, tomatoes, chickpeas, roasted red peppers, red onion, mozzarella pearls, and the cooled pasta to the bowl.
  6. Toss all ingredients together until well combined.
  7. Garnish with extra za’atar, thyme, and pepper if you like. Serve immediately or chill.

Notes

  • Rinse the pasta with cold water to stop the cooking process and prevent clumping.
  • Use chickpea pasta for plant-based protein. Lentil or edamame pasta works too.
  • Let the pasta cool completely before mixing to keep the vegetables crisp.
  • Make the dressing first to let the flavors blend.
  • You can prepare this salad a few hours ahead. Store it covered in the refrigerator.
  • Author: Livia Reed
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Category: Lunch
  • Method: No-Cook / Cold
  • Cuisine: Mediterranean-Inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: Approx. 1 1/2 cups
  • Calories: 380
  • Sugar: 8g
  • Sodium: 480mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 8g
  • Protein: 15g
  • Cholesterol: 20mg

Find it online: https://www.yumivia.com/plant-protein-pasta-salad-bowl/