Description

A refreshing, high-protein cold pasta salad made with protein-rich fusilli, crisp vegetables, fresh herbs, halal-compliant fat-free feta, and briny olives, all tossed in a tangy balsamic Dijon dressing. Perfect for meal prep with a satisfying texture and vibrant flavors.

Ingredients

12 oz. Fusilli Protein Pasta
1 small red bell pepper, chopped (150g)
1/2 English cucumber, chopped (135g)
1.5 cups broccoli florets, finely chopped (125g)
1 cup cherry tomatoes, chopped (145g)
1/4 cup red onion, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1.5 oz. fat-free feta cheese, crumbled
2.25 oz. can sliced black olives, drained
Salt and pepper to taste
1/3 cup olive oil
4 tbsp. balsamic vinegar (50g)
1 tbsp. Dijon mustard
1/2 tsp. Italian seasoning
2 garlic cloves, minced

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Instructions

Cook the protein pasta according to the package instructions. For this protein pasta salad, use the shorter end of the suggested cooking time to ensure the pasta retains a chewier texture once it cools down.
While the pasta cooks, prepare your dressing. In a separate container, combine the olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, a pinch of salt, and a dash of pepper. Whisk or shake thoroughly until well combined, then set aside.
Once the pasta is cooked and drained, transfer it to a large mixing bowl. Add all the chopped vegetables (red bell pepper, cucumber, broccoli florets, cherry tomatoes, and red onion), fresh herbs (parsley and basil), crumbled fat-free feta, and the drained sliced black olives. Pour the prepared pasta salad lunch dressing over all the ingredients.
Mix all components thoroughly until the pasta and vegetables are evenly coated with the dressing.
Cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes. This chilling time is important for the flavors to meld and for the pasta to reach its ideal temperature and texture.
After chilling, taste the salad and adjust the seasoning as needed. You might want to add more salt or pepper, or a little extra Dijon mustard to brighten the flavors before serving.

Notes

For best texture, use cold pasta immediately after rinsing. Can be refrigerated in an airtight container for up to 3 days. Substitute vegan feta or omit cheese for a vegan option. Adjust feta amount for sodium sensitivity.
Chilling before serving enhances flavor integration and firmness of pasta.

Prep Time: 15
Cook Time: 10
Category: Lunch
Method: Cooking + Cold Preparation