Description
A flavorful and nutritious Tuscan chicken pasta salad packed with high protein and fresh ingredients.
Ingredients
Scale
- 1 cup (240g) whole milk cottage cheese, blended until smooth
- 1/4 cup (60ml) sun-dried tomatoes in oil, drained
- 1 lemon, juiced
- 1/4 cup (60ml) avocado oil
- 11/2 teaspoon paprika
- 2 cloves garlic, minced
- 1/21/2 teaspoon kosher salt
- 1/21/2 teaspoon black pepper
- 1/4 cup (60ml) water, if needed
- 12 ounces (340g) chickpea pasta
- 15 ounces (425g) can of chickpeas, rinsed and drained
- 2 cups (300g) cooked chicken breast, shredded or chopped
- 2 celery stalks, finely chopped
- 1/4 cup (60ml) sun-dried tomatoes in oil, drained and roughly chopped
- 2 Persian cucumbers, chopped
- 1/4 cup (15g) parsley, finely chopped
Instructions
- Cook Pasta Perfectly: Start by boiling a pot of water. Add your chickpea pasta and cook just until it is al dente, which will take a little less time than usual. Watch carefully to prevent it from turning mushy.
- Cool & Rinse Pasta: Once the pasta is cooked, drain it and rinse it under cold water. This stops the cooking process and cools it down quickly, ensuring it does not absorb moisture from the dressing.
- Mix Dressing Ingredients: In a bowl, whisk together the avocado oil, lemon juice, minced garlic, and paprika. The aroma should be bright and fresh. If the mixture feels too thick, add a splash of water and blend until smooth to keep the dressing light and tasty.
- Combine Pasta & Veggies: In a large mixing bowl, toss the cooled pasta with drained chickpeas, chopped spinach, and chopped celery. Ensure everything is well-coated, using your hands to combine while being careful not to overmix and break the pasta.
- Drizzle on Dressing: Pour the prepared dressing over the pasta salad, taking care to cover all ingredients evenly. Watch for overdressing, as too much can make everything soggy.
- Add Protein Last: Gently fold in the diced cooked chicken, being cautious not to break the pieces apart too much. This adds texture and heartiness without losing the protein in the mix.
- Chill Before Serving: Let the salad sit in the fridge for about 15 minutes before serving, allowing the flavors to meld nicely. Monitor the salad, as letting it sit too long can make it watery.
Notes
- Storage Tips: The salad and dressing hold well in the fridge for up to 5 days.
- Expert Tips: Decrease chickpea pasta cooking time by 2 minutes for al dente texture. Rinse pasta under cold water to stop cooking after draining.
- Reheating Instructions: This salad is best served cold; no reheating required.
- Serving Suggestions: Serve it cold for a refreshing lunch, pair with a green salad for a complete meal, or top with extra sun-dried tomatoes for added flavor.
- Recipe Variations: Add grilled vegetables for flavor and nutrition, swap chicken for tofu for a vegetarian option, or incorporate olives for a salty, Mediterranean twist.
- Ingredient Notes: Ensure to drain chickpeas thoroughly before adding to prevent a watery salad. Choose fresh, firm vegetables for crunch and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 623mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 37g
- Cholesterol: 46mg