Macro Friendly Pasta Salad

Chelsea Rice

This Macro Friendly Pasta Salad is customizable, can be prepared in advance, and is the perfect balance of carbs, protein, and fat. You’ll definitely want to add these ingredients to your shopping list and make this recipe as soon as possible!

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Lunch

Cuisine American

Servings

Calories 378 kcal

Equipment

1 Cutting Board
1 Knife
Dry and liquid measuring cups
1 Large stovetop pan
1 Colander
1 Large bowl with lid
1 Tongs (to toss/serve)

Ingredients

8 oz chickpea pasta, cooked (I used Barilla Chickpea Rotini Pasta)
4 oz turkey pepperoni, sliced into strips (I used Applegate Uncured Turkey Pepperoni)
4 oz mozzarella, pearls or cut into cubes
1 large cucumber, chopped
½ medium red onion, chopped
1 large red bell pepper, chopped
1 large orange bell pepper, chopped
1 large yellow bell pepper, chopped
1 pint grape tomatoes, halved
1 can (3.8oz) sliced black olives
½ cup Italian dressing (I used Primal Kitchen Italian Vinaigrette & Marinade)

Instructions

Cook pasta according to package instructions.
While pasta is cooking, prep remaining ingredients, as described above.
Combine pepperoni, mozzarella, and veggies ingredients in a large bowl. Stir to combine.
After pasta is cooked, drain and let cool. Once cooled, add pasta to the large bowl.
Drizzle pasta salad with dressing. Toss to combine.
Cover bowl and let the salad marinate in the fridge for at least 30 minutes (or longer) before serving. Enjoy!

Notes

The flavors enhance the longer it marinates. If using this recipe for an event, I recommend letting it marinate for at least 4-6 hours (or even overnight) before serving for the most vibrant flavors!
Make sure to let the pasta cool before mixing with the other ingredients. If you combine it when it is still hot, the cheese will melt.

Nutrition

Calories: 378kcalCarbohydrates: 34gProtein: 20gFat: 18g

Keyword high protein, macro friendly