Bell Pepper & Goat Cheese Protein Pasta Salad
This Bell Pepper & Goat Cheese Protein Pasta Salad is a Summer staple for me! This salad is tangy, crunchy, and so unbelievably refreshing! I love the crunchy, raw bell peppers, but if you prefer them to be cooked you can roast them in the oven prior and it's incredible too! Be sure to also try my Watermelon Feta Salad this Summer!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Health Benefits of this Salad
- Gluten Free - If you use chickpea pasta like me, this recipe is gluten free!!
- Vegetarian Friendly - This salad is vegetarian friendly and packed with protein without using any meat! If you are vegan, you can omit the goat cheese or substitute for a vegan friendly substitute.
- No Preservatives - I make all of my dressings from scratch to avoid those nasty preservatives, inflammatory oils, and added sugar.
Ingredients
Pasta:
- 16 oz. pasta of choice - I did chickpea penne style pasta. I like the brand Banza.
- 6 medium bell peppers, color of choice
- 1/2 cup thinly sliced red onion
- 12 basil leaves, thinly sliced
- 8 oz. goat cheese (crumbles or slices - I did a mixture of both for looks lol)
Vinaigrette:
How To Make It
- Cook pasta according to package directions. Drain and cool.
- In the meantime, make your dressing by whisking together all of the dressing ingredients.
- In a large bowl, combine remaining salad ingredients, cooled pasta, and dressing. Mix well. Enjoy!
Another great variation to this salad is to roast the bell peppers in the oven if you don’t like to eat raw veggies 😊
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days. This salad holds up very well and does not get mushy or anything!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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This Bell Pepper & Goat Cheese Protein Pasta Salad is a Summer staple for me! This salad is tangy, crunchy, and so unbelievably refreshing! I love the crunchy, raw bell peppers, but if you prefer them to be cooked you can roast them in the oven prior and it's incredible too! Be sure to also try my Watermelon Feta Salad this Summer!
- 16 oz protein pasta (I use the Banza chickpea protein penne style pasta.)
- 6 bell peppers (color of choice)
- 1/2 cup red onion (sliced)
- 12 basil (fresh basil leaves)
- 8 oz goat cheese (crumbles or slices (I did a mixture of both))
- 3 tsp garlic (minced)
- 1 tbsp dijon mustard
- 1 tsp honey
- 1/2 cup red wine vinegar
- 2 tbsp olive oil (extra virgin)
- 2 tsp oragano
- 1 tsp salt
Cook pasta according to package directions. Drain and cool.
In the meantime, make your dressing by whisking together all of the dressing ingredients.
In a large bowl, combine remaining salad ingredients, cooled pasta, and dressing. Mix well. Enjoy!
Servings 8
- Amount Per Serving
- Calories 347kcal
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 4.5g23%
- Cholesterol 30mg10%
- Sodium 488.6mg21%
- Total Carbohydrate 42.2g15%
- Dietary Fiber 10.3g42%
- Sugars 11.3g
- Protein 20.1g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.