Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the high-protein pasta and cook according to package directions until al dente. Do not overcook; the pasta should still have a slight bite. Once cooked, drain the pasta thoroughly in a colander and rinse it under cold water. This stops the cooking process and prevents the pasta from sticking together. Set aside to drain completely.1 pound high-protein pasta (such as lentil, chickpea, or edamame pasta)
- While the pasta is cooking, finely chop the cooked shredded chicken breast, deli turkey, and deli ham slices into small, bite-sized pieces. Consistent sizing will ensure each bite of your High Protein Pasta Salad Grinder is balanced with all the delicious components.1 cup cooked shredded chicken breast (or plant-based protein like firm tofu or tempeh), 1/2 cup chopped deli turkey (or turkey ham slices), 1/2 cup chopped deli ham slices
- Finely dice the red onion and green bell pepper. Halve or quarter the cherry tomatoes, depending on their size. Slice the black olives and dill or sweet pickles into bite-sized pieces. Having all your vegetables prepped and ready is key to a smooth assembly process.1/4 cup chopped red onion, 1/4 cup chopped green bell pepper, 1/4 cup chopped cherry tomatoes, 1/4 cup sliced black olives, 1/4 cup sliced pickles (dill or sweet, according to preference)
- Thinly shred the romaine lettuce. This will add a fresh, crisp texture to your pasta salad, mimicking the crunch of a traditional grinder.1/4 cup shredded romaine lettuce
- In a medium-sized bowl, whisk together the mayonnaise (or Greek yogurt), red wine vinegar, Dijon mustard, and dried oregano. Season generously with salt and freshly ground black pepper. Taste the dressing and adjust seasonings as needed. You can add a pinch of sugar if you prefer a slightly sweeter dressing, or more vinegar for tang.1/4 cup mayonnaise (or Greek yogurt for a lighter, higher-protein option), 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper to taste
- In a large mixing bowl, add the drained and cooled high-protein pasta. Add the chopped chicken, turkey, ham, red onion, green bell pepper, cherry tomatoes, black olives, and pickles. Gently fold in the shredded lettuce.1 pound high-protein pasta (such as lentil, chickpea, or edamame pasta), 1 cup cooked shredded chicken breast (or plant-based protein like firm tofu or tempeh), 1/2 cup chopped deli turkey (or turkey ham slices), 1/2 cup chopped deli ham slices, 1/4 cup chopped red onion, 1/4 cup chopped green bell pepper, 1/4 cup chopped cherry tomatoes, 1/4 cup sliced black olives, 1/4 cup sliced pickles (dill or sweet, according to preference), 1/4 cup shredded romaine lettuce
- Pour the prepared dressing over the pasta and other ingredients. Gently toss everything together until all components are evenly coated with the dressing. Be careful not to overmix, which can make the pasta mushy.1/4 cup mayonnaise (or Greek yogurt for a lighter, higher-protein option), 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper to taste
- For the best flavor, cover the bowl and refrigerate the High Protein Pasta Salad Grinder for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled.
Notes
This pasta salad can be stored in an airtight container in the refrigerator for up to 3-4 days. To loosen if thickened, stir in a tablespoon of extra vinegar or a splash of water before serving. For longer storage, freeze portions for up to 1-2 months, though texture may change upon thawing.