Natalie, Author at Its Soupy

$For this Italian High Protein Pasta Salad, I use: - 2 cups chickpea pasta (or any high-protein pasta) - 1 cup cooked and cooled edamame These ingredients boost the protein level. Chickpea pasta is great for texture and taste. Edamame adds a nice crunch and extra nutrients. You can use fresh veggies to make this salad colorful and tasty: - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced - 1/2 cup bell pepper, diced - 1/4 cup red onion, finely chopped - 1/2 cup fresh basil leaves, chopped These veggies give the salad sweet and crisp bites. Cherry tomatoes add juiciness, while cucumbers and peppers add freshness. To add some unique tastes, consider these optional ingredients: - 1/4 cup feta cheese, crumbled This cheese can bring a creamy, salty note. It pairs well with the other flavors. You can skip it for a vegan option or switch to a dairy-free cheese for a similar taste. {{ingredient_image_1}} Start by cooking the chickpea pasta. Boil water in a large pot. Add two cups of chickpea pasta. Cook it according to the package instructions until it is al dente. This usually takes about 7 to 10 minutes. Once done, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This keeps the pasta from getting mushy. After rinsing, set the pasta aside to cool. Next, take a large mixing bowl. In this bowl, combine one cup of halved cherry tomatoes, half a cup of diced cucumber, half a cup of diced bell pepper, and a quarter cup of finely chopped red onion. Add one cup of cooked and cooled edamame to the mix. Don't forget to toss in half a cup of chopped fresh basil leaves. These veggies add crunch and flavor to the salad. Now, gently add the cooled chickpea pasta into your vegetable mix. It should blend nicely with the colorful veggies. In a small bowl, whisk together a quarter cup of olive oil and two tablespoons of balsamic vinegar. Add one teaspoon of dried oregano for extra taste. Season with salt and black pepper to your liking. This dressing brings all the flavors together. Once mixed, pour the dressing over the pasta and vegetable mixture. Use a spatula to gently toss everything. Make sure each ingredient is coated well. If you like, sprinkle a quarter cup of crumbled feta cheese on top. Mix it lightly to combine. For the best taste, chill the salad in the fridge for at least 30 minutes. This helps the flavors meld beautifully. To cook pasta well, start with a big pot of boiling water. Add a pinch of salt to enhance the flavor. Use enough water so the pasta can move freely. Check the package for cooking time. I like to cook it al dente, which means it's firm yet tender. Drain the pasta but remember to rinse it under cold water. This stops the cooking and cools it down. When chopping vegetables, use a sharp knife to make it easier. Cut cherry tomatoes in half carefully. For cucumbers and bell peppers, slice them into quarters first. Then, dice them into small pieces. This way, they mix well in the salad. For red onions, chop finely to add a nice bite without overpowering the dish. Keep your fingers tucked in to protect them while you chop. After mixing the salad, chill it for at least 30 minutes. This helps the flavors blend nicely. Serve it cold for a refreshing taste. You can serve it in a large bowl or in individual portions. For a pretty touch, add extra basil leaves on top. A drizzle of olive oil also looks nice and adds flavor. Enjoy your colorful and healthy meal! Pro Tips Chill for Flavor: Allow the pasta salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together for a more harmonious taste. Fresh Ingredients: Use fresh herbs and ripe vegetables for the best flavor and texture in your pasta salad. This will elevate the overall taste and freshness of the dish. Customize Your Protein: Feel free to add in other high-protein ingredients like grilled chicken, tuna, or additional legumes to enhance the protein content and make it more filling. Vegan Option: To make this dish vegan, simply omit the feta cheese or substitute it with a vegan cheese alternative for a creamy texture without dairy. {{image_2}} You can switch up the protein in this salad. Use lentil pasta instead of chickpea pasta. Lentil pasta has a lovely texture and adds great taste. Quinoa is another option. It is high in protein and adds a nutty flavor. You can also toss in cooked chicken or turkey for more protein. If you want a vegan option, skip the feta cheese. Instead, add avocado for creaminess. You can also use nutritional yeast for a cheesy flavor without dairy. This keeps the salad light and fresh while adding some extra nutrients. Seasonal ingredients can make your salad shine. In spring, toss in fresh peas or asparagus. In summer, add zucchini or fresh corn for sweetness. In fall, roasted butternut squash adds a warm flavor. In winter, use hearty greens like kale or spinach for a boost. Each season offers unique tastes to explore! To keep your Italian high protein pasta salad fresh, store it in an airtight container. Make sure to cool the salad to room temperature before sealing it. This will help prevent moisture buildup. If you can, separate the dressing from the salad. This keeps the pasta from getting soggy. When you're ready to eat, just mix in the dressing. Your pasta salad will stay good in the fridge for about 3 to 5 days. After that, the fresh ingredients may start to wilt. Always check for any off smells or changes in color before eating. If it looks or smells funny, it’s best to toss it. Freezing pasta salad can be tricky. The texture may change when thawed. If you want to freeze it, try to freeze only the pasta. You can store the veggies and dressing in separate bags. When you’re ready to eat, thaw the pasta and mix in the fresh ingredients. This way, you'll keep the flavors and crunch. Yes, you can make this pasta salad ahead of time. It tastes even better after chilling. The flavors mix well when it sits. I suggest making it one day before serving. Just store it in the fridge. Keep it in a sealed container to keep it fresh. If you can't find chickpea pasta, try other high-protein options. Lentil pasta is a great choice. Quinoa pasta also works well. Both have good protein levels. You can even use whole wheat pasta for a healthier twist. Just remember to adjust cooking times as needed. To boost protein in this salad, add cooked chicken or turkey. You can also toss in some nuts, like almonds or walnuts. Adding more edamame is a great idea too. For a plant-based option, include tofu. These choices keep the salad tasty and filling. This blog post shared great tips on making a tasty pasta salad. We covered high-protein ingredients and fresh veggies to mix in. I included easy steps for preparation and serving your dish perfectly. I also shared tips for cooking and chopping and offered many tasty variations. Remember to store leftovers correctly for the best taste later. Try making this pasta salad your own. The options are endless, and you’ll love the meals you create!$

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