Pizza Pasta Salad
Pizza pasta salad with chicken, protein pasta, and classic toppings tossed in Italian vinaigrette. A high-protein lunch perfect for meal prep.
Servings: 4 servings
Equipment
Ingredients
Italian Vinaigrette
- ¼ cup olive oil
- 2 tbsp mayonnaise olive oil mayonnaise preferred
- 3 tbsp red wine vinegar
- 1 tsp Italian seasoning
- ½ tsp salt adjust to taste
- pinch red pepper flakes optional
- 1-2 tsp honey adjust to taste
- 1 clove garlic minced
Pasta Salad
- 6 oz dry protein pasta cooked in salted water, drained, and cooled
- 1 cup kidney beans (white or red), drained and rinsed
- 1 cup diced rotisserie chicken skin and bones removed
- 1 bell pepper diced small
- ½ small red onion sliced very thin
- 1 cup cherry tomatoes halved
- ⅓ cup sliced black olives
- 2 oz turkey pepperoni or salami sliced into strips
- handful basil sliced
Instructions
- To the bottom of your large mixing bowl, add all ingredients for Italian vinaigrette. Whisk until smooth.
- To the same bowl, add all ingredients for pasta salad. Toss until all ingredients are coated in dressing.
- For best results, cover and refrigerate for at least an hour before serving. When you’re ready to eat, gently toss your pasta salad to redistribute any dressing that fell to the bottom. Enjoy!
Nutrition
Calories: 511kcal | Carbohydrates: 47g | Protein: 29g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 810mg | Potassium: 717mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1186IU | Vitamin C: 48mg | Calcium: 58mg | Iron: 4mg