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Healthy High Protein Pasta Salad No Mayo

Healthy High Protein Pasta Salad No Mayo for Fresh Flavor

This Healthy High Protein Pasta Salad No Mayo is a deliciously nutritious and satisfying option, perfect for busy weeks or refreshing lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz rotini Use Barilla Protein+ for added nutrition.
For the Vegetables
  • 1 red bell pepper Can substitute with yellow or orange bell pepper.
  • 1 English cucumber Alternatively, use Persian cucumbers.
  • 1.5 cups broccoli Can be replaced with chopped cauliflower.
  • 1 cup cherry tomatoes Substitute with grape tomatoes or quartered Roma tomatoes.
  • 1/4 cup red onion Shallots can be used for a milder taste.
  • 1/4 cup fresh parsley Basil or cilantro can work as substitutes.
  • 1/4 cup fresh basil Dried basil can be used, but fresh is optimal.
  • 1 tsp dried oregano Italian seasoning can serve as a substitute.
For the Cheese & Olives
  • 2.5 oz feta Dairy-free feta is a good alternative for a vegan option.
  • 2.25 oz black olives Green olives can also be used.
For the Vinaigrette
  • 1/3 cup olive oil Avocado oil could be substituted.
  • 5 tbsp red wine vinegar Apple cider vinegar is an acceptable alternative.
  • 1 tbsp Dijon mustard Yellow mustard can be used instead.
  • 2 cloves garlic Garlic powder can be a substitute.
  • Salt and pepper Adjust to taste.

Equipment

  • Large mixing bowl
  • Pot for boiling pasta
  • Small bowl for vinaigrette
  • whisk
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Wash and cut the fresh vegetables: dice the red bell pepper, quarter the cucumber, and halve the cherry tomatoes. Mince the red onion and chop the fresh parsley and basil.
  2. In a small bowl, mince the garlic cloves, then whisk together with olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper.
  3. Bring a large pot of salted water to a rolling boil. Cook the rotini for 8-10 minutes, drain, and rinse under cold water.
  4. In a large mixing bowl, combine the cooled rotini with the prepared vegetables, crumbled feta, and black olives. Sprinkle in dried oregano.
  5. Pour the vinaigrette over the pasta salad, coat all ingredients thoroughly, and adjust seasoning as desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 300mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Store in an airtight container in the refrigerator for up to 4 days. The flavors will deepen, and the salad will remain fresh and crisp for easy meal prep.

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