How to Make Jenny's High-Protein Pasta Salad - A Step-by-Step Guide

If you're searching for a delicious and nutritious dish that's perfect for a summer picnic or packed lunch, look no further than Jenny's High-Protein Pasta Salad. This recipe is a fantastic way to incorporate a variety of fresh vegetables, lean protein, and whole grain pasta into one satisfying meal. Not only is it easy to prepare, but it's also super customizable, so you can adjust the ingredients to suit your tastes and dietary preferences.

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Ingredients

  • 16 ounces multigrain elbow macaroni (such as Barilla ProteinPLUS®)
  • 1 cup plain yogurt
  • ¾ cup extra-virgin olive oil
  • ½ cup red wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon minced garlic
  • 1 teaspoon dried dill weed
  • salt and ground black pepper to taste
  • ½ head broccoli florets, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium onion, chopped
  • 1 cup snap peas
  • 1 cup fresh mushrooms, chopped
  • 1 cup baby carrots, chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 12 servings

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cool water, and drain once more. Chill in the refrigerator for 30 minutes.
  • Mix yogurt, oil, red wine vinegar, oregano, garlic, dill, salt, and pepper for dressing together in a bowl using a wire whisk.
  • Add broccoli, bell peppers, onion, snap peas, mushrooms, carrots, and dressing to chilled pasta; mix well.
  • Nutrition

    311 cal.

    • Total Fat: 16g
    • Saturated Fat: 2g
    • Cholesterol: 1mg
    • Sodium: 59mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 9g
    • Vitamin C: 45mg
    • Calcium: 64mg
    • Iron: 1mg
    • Potassium: 213mg