Description

A vibrant, protein-packed cold pasta salad with turkey pepperoni, crisp veggies, and zesty Italian dressing. Perfect for no-heat work lunches and weekly meal prep.

Ingredients

Scale

1 (8 oz) box of chickpea or protein rotini pasta
3/4 cup light Italian dressing (192 g)
1/2 red onion (120 g), chopped
1 large bell pepper (red, yellow, or orange, 170 g), chopped
1 medium cucumber (250 g), peeled and diced
1 (5 oz) package of turkey pepperoni (140 g), chopped
5 oz of turkey-based deli slices (140 g), chopped
4 slices of ultra-thin provolone cheese, chopped
1/2 cup of feta cheese (56 g), crumbled
Fresh basil, optional (torn)

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Instructions

Cook pasta in salted water to al dente. Drain and rinse under cold water to cool completely.
While pasta cooks, dice the red onion, bell pepper, and cucumber.
Chop the turkey pepperoni, turkey deli slices, and provolone cheese into bite-sized pieces. Crumble the feta.
In a large bowl, combine cooled pasta, all chopped vegetables, meats, and cheeses.
Drizzle the light Italian dressing over everything.
Toss thoroughly until everything is evenly coated. Add torn fresh basil if using.
Cover and refrigerate for at least 30 minutes (or overnight) to allow flavors to meld. Serve chilled.

Notes

Salad keeps fresh in an airtight container in the fridge for 3-4 days.
For a vegetarian version, omit turkey meats and add cannellini beans and more veggies like olives and artichokes.
The chickpea pasta adds significant protein and fiber, making this a very filling meal.
Letting the salad chill is crucial for the best flavor.

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 6
Sodium: 980
Fat: 22
Saturated Fat: 7
Trans Fat: 0
Carbohydrates: 45
Fiber: 8
Protein: 28
Cholesterol: 55