Ingredients for Vegetarian Pasta Salad
For Salad
For Dressing
How to Make Pasta Salad
Protein Packed Vegetarian Pasta Salad
Yield:
4-5 servings
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
This vegetarian pasta salad recipe is super easy to make and comes together in under 30 minutes! Filled with fresh and crunchy veggies, protein-packed chickpeas and tofu, and tossed in tangy Italian dressing, it's the perfect addition to any summer meal.
Ingredients
For Pasta Salad
- 300 g pasta
- 2 Tbsp olive oil
- 1 medium tomato, deseeded and chopped
- 1 medium cucumber, deseeded and chopped
- 1 medium capsicum, deseeded and chopped
- ½ cup boiled sweet corn
- 1 cup boiled chickpeas
- 50 g tofu, cubed
- 3 - 4 Tbsp pickled onions
- 3 Tbsp mixed roasted sunflower and pumpkin seeds
For Dressing
- 1 Tbsp honey mustard sauce
- 4 Tbsp olive oil
- Juice from one lemon
- 1 Tbsp honey
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp ground cumin
- 1 Tbsp dry oregano
- ½ Tbsp red chilli flakes
- ½ tsp garlic powder
Instructions
- Boil pasta according to package instructions. Drain, rinse under cold water, add olive oil, mix, and set aside.
- Saute chickpeas and tofu separately in olive oil and transfer to a bowl.
- Prepare the salad dressing by mixing all the ingredients in a jar and set aside.
- Now assemble the salad by adding salad ingredients to a mixing bowl, Pour over the salad dressing, and toss until everything is coated well with the dressing.
- Serve fresh and enjoy!
Nutrition Information
Yield 5 Serving Size 1Amount Per ServingCalories 416Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 1mgSodium 776mgCarbohydrates 52gFiber 7gSugar 16gProtein 10g
The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
