*This post was sponsored by Banza, but I never use any products I don’t love!*
This street food inspired pasta salad is not only incredibly delicious, like smack your thigh yummy, it is pretty good for you too. This is the best high-protein vegan Mediterranean pasta salad with about 26 grams of protein per serving! With Za’atar spiced lentils, lemon tahini dressing, cucumbers, red onion, sun-dried tomatoes, vegan feta, artichokes and olives tossed with gluten-free Banza shells, this is one of the best pasta salads I have ever tasted.
What You Need For This Gluten-Free Plant-Based Pasta Salad:
- Olive Oil, Tahini, Lemon Juice: I love this blend to start the dressing.
- Mustard, Agave, Calabrian Chili: Added to the dressing for the perfect flavor.
- Brown Lentils and Za’atar: Cooked lentils seasoned with the za’atar and drizzled with olive oil make the perfect extra flavorful protein addition.
- Cucumbers, Red Onion, Artichokes, Sun-Dried Tomatoes, Olives, Vegan Feta: I used Follow Your Heart feta cheese!
- Banza Pasta Shells: 20 grams of protein per serving, yes please!
Take one bite of the best high-protein vegan Mediterranean pasta salad and you’ll be hooked. I ate it for breakfast, lunch, and dinner one day and then dreamed about it that night. I love when something makes me feel good about eating it and is also wonderfully yummy. The lemon tahini dressing, the za’atar spice, all the crunchy, briny, and salty veggies, the chickpea pasta. All together makes one of the best bites of food EVER!
Why Should You Make This Mediterranean Street Food Pasta Salad?
- 20-30 grams of protein per serving!
- It is vegan and gluten free.
- All the street food inspired flavors are seriously incredible.
- You’ll want to eat these Za’atar lentils with everything!
- This meal is so simple, shockingly yummy and pretty dang good for you!
The Best Vegan High-Protein Mediterranean Pasta Salad
Ingredients
For the Pasta Salad
- 8 Ounces Banza pasta shells*
- 1/4 Cup Cucumbers, diced
- 1/4 Cup Red onion, diced
- 1/3 Cup Vegan feta, I used Follow Your Heart
- 1/4 Cup Sun-dried tomatoes, diced
- 1/4 Cup Kalamata olives, chopped
- 1/4 Cup Artichoke hearts, chopped
Lemon Tahini Dressing
- 1/4 Cup Olive Oil
- 1/4 Cup Tahini
- 2 Tablespoons Lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Agave syrup
- 1/2-1 teaspoon Calabrian chilies, chopped(optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Za'atar Lentils
- 1 Cup Cooked brown lentils
- 1 teaspoon Olive oil
- 1 1/2 teaspoons Za'atar seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions, drain when the pasta is al dente. Let it cool for a few minutes.
- While the pasta cooks, prep everything else, chop all your veggies and set them aside.
- Then make the dressing, whisk together the olive oil, tahini, lemon juice, Dijon, agave, chilies, salt and pepper until smooth. Set aside.
- Toss the cooked lentils in the olive oil and then the Za'atar, and a pinch of salt and pepper. Taste and adjust seasonings, set aside.
- When the pasta is done, and had cooled down, add the pasta to a large mixing bowl, then add the veggies and feta, the lentils and the dressing to the bowl with the pasta. Toss to fully combine everything. Taste and adjust seasonings.
- Serve warm immediately, or chill in the fridge and serve chilled later.
Video
Notes
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