High Protein Summer Pasta Salad with Lemon Pepper Vinaigrette
If you’re looking for a pasta salad that actually feels like a full meal, this is it.
Servings 6 people
Ingredients
Pasta Salad
- 3-4 Chicken sausages
- ¼ cup chopped roasted red pepper
- 3/4 cup pearl mozzarella
- 1 can chickpeas rinsed & drained
- 1 lb small pasta I used mini farfalle
- ¼ cup marinated artichokes chopped
- 1 cup chopped cucumber
- Fresh herbs I like chives, basil and dill
Lemon Pepper Vinaigrette
- Juice and zest of 2 lemons
- ¼ cup olive oil
- 1 garlic clove grated
- 1 tbsp dijon mustard
- Big pinch of salt & lots of black pepper
Instructions
- Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions, or until al dente. Drain and transfer to a large mixing bowl.
- While the pasta cooks, heat or grill your chicken sausages. I used the precooked ones from Trader Joe’s and gave them a quick char for extra flavour.
- Chop up the sausages, roasted red peppers, marinated artichokes, cucumber, and fresh herbs. Add everything to the bowl along with the mozzarella pearls and chickpeas.
- Make the vinaigrette: In a small jar or bowl, combine the lemon juice and zest, olive oil, grated garlic, Dijon mustard, salt, and a generous amount of black pepper. Give it a quick whisk or shake for a more emulsified dressing.
- Pour the vinaigrette over the pasta salad and toss until everything is well coated. Taste and adjust seasoning if needed. Serve right away or refrigerate for later.