High Protein Pasta Salad (Gluten Free, Low Carb) (Edit recipe)

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This high-protein pasta salad combines pizza night flavors with nutrient-dense lupini pasta for a low-carb, high-protein, high-fiber meal. It's easy to make, easy to customize, and leftovers hold up beautifully!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

6 minutes

INGREDIENTS

22

Serves: 4

Ingredients

for the pasta salad

8 oz Gluten-Free Ziti - Kaizen Foods, any shape of their pasta
.5 Red Onion, small, finely diced
.5 cup Sun-Dried Tomatoes, finely diced
.5 cup Peperoncini Peppers, chopped
.5 cup Black Olives, green, or Kalamata olives, sliced
.5 cup Cucumber, diced
.5 cup Orange Bell Pepper, or red, chopped
1 cup Tomato, Cherry, halved
3-4 oz Pepperoni, Uncured, or salami, chopped
3 oz Mozzarella, mini balls, torn fresh mozzarella or grated Parmesan

for the italian dressing

.5 cup Extra Virgin Olive Oil, extra-virgin
.25 cup Red Wine Vinegar
1 Tbsp Italian Seasoning
2 Tbsp Avocado Oil Mayonnaise, like Chosen Foods
1 Tbsp Allulose, liquid, or sub honey
1 tsp Wheat-Free Tamari
1 Tbsp Peperoncini Juice
.5 tsp Dijon Mustard
1 clove Garlic, minced, about ½ teaspoon
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large saucepan of salted water to a boil. Add the lupin pasta and cook for 5-6 minutes, then drain and run the cooked pasta under cold water for a few minutes to help it cool. Set aside to cool completely.
In a large salad bowl, add the diced onion, sun-dried tomatoes, pepperoncinis, and olives. Mix well.
Add in the cucumber, bell pepper, tomatoes, and salami or pepperoni. Add the cooled pasta, then gently toss to combine.
In a large mason jar, small bowl, or in a glass measuring cup, combine all of the dressing ingredients. Use an immersion blender to blend until the dressing is creamy (you can also whisk it, but an immersion blender or small bullet blender will make a creamier emulsion). Taste and add salt, pepper, or more sweetener if needed. For an extra tangy flavor, mix in more of the vinegar or brine.
Add ¼ cup of the dressing to the pasta salad, then add in the mozzarella or Parmesan. Toss to combine and add extra tablespoons of dressing as needed.

Notes

Add pre-cooked chicken, steak or shrimp for even more protein! Liquid allulose is a low-glycemic sweetener that's suitable for a low-carb, keto, or diabetic-friendly lifestyle. You can also substitute it with another low-carb liquid sweetener of choice or pure honey/maple syrup. The red wine vinegar can be substituted for apple cider vinegar or balsamic vinegar for a slightly different flavor. Lupin pasta is made from lupini beans, a low-carb, high-fiber and high-protein legume. I like Kaizen (use code StemandSpoon to get 15% off). Store in an airtight container for up to four days in the refrigerator. You will have leftover dressing, which should be stored separately (it’s a wonderful vinaigrette for nearly any type of salad!). Lupin pasta tends to soak up sauces and dressings as it sits, so use any extra dressing as needed for pasta salad leftovers.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	662
Fat:	51 g
Carbohydrates:	33 g
Protein:	28 g
Cholesterol:	25 g
Sodium:	634 mg
Fiber:	20 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.