This Chopped Italian Pasta Salad is the High-Protein Summer Side You Need

When the summer heat hits and turning on the oven is the last thing you want to do, a cold pasta salad is the move. Unfortunately, many store-bought versions are laden with genetically modified soybean oil, bleached noodles, and artificial preservatives.

This Italian-inspired chopped pasta salad fixes all of that with three simple swaps: a simple-ingredient dressing, avocado oil mayo, and a low-carb pasta that cooks in just five minutes. Packed with cured meats, Pepperoncini, roasted red peppers, and chickpeas, it’s a high-protein, lower-carb meal that actually keeps you full. It also makes an smart meal prep lunch to batch cook on Sundays and enjoy all week long. 

Chopped Italian Pasta Salad Recipe

Ingredients:

1 package Kaisen Low Carb Fusilli
1 tbsp olive oil
2 tbsp Chosen Foods Italian Dressing
2 tbsp avocado oil mayonnaise
4 ounces pepperoni
4 ounces salami
⅓ cup pepperoncini, chopped
2 tbsp shallot, diced
1 cup cherry tomatoes, halved
¾ cup mozzarella pearls
¾ cup garbanzo beans, drained
6 basil leaves, torn
¼ cup parsley, chopped

Instructions:

Prepare the fusilli according to package directions. Drain and toss with 1 tablespoon olive oil to prevent sticking. Let cool.

Stir the Italian dressing and mayonnaise together in a small bowl. Add to a large mixing bowl with fusilli and toss to coat.

Cut the pepperoni and salami into small pieces and add to the mixing bowl.

Add all remaining ingredients and stir to combine. This can be served immediately or chilled for up to 3 days and served cold.