The Best Vegan High-Protein Mediterranean Pasta Salad
This vegan and gluten-free Mediterranean street food pasta salad is outrageously delicious and has nearly 30 grams of protein per serving.
Servings: 4
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
*I highly recommend Banza Pasta Shells for this recipe, but any pasta will do.