Name: Lemon Za’atar High-Protein Pasta Salad
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 1 servings
Cuisine: Middle Eastern
Ingredients: 1 (8-ounce) box chickpea rotini; ¼ cup extra-virgin olive oil; 3 tablespoons lemon juice (from 1 large lemon); 2 teaspoons za’atar, plus more for garnish; 1 teaspoon finely chopped fresh thyme, plus more for garnish; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon ground pepper, plus more for garnish; 1 small cucumber, quartered and sliced (about 2 cups); 1 pint cherry tomatoes, halved (about 2 cups); 1 (15-ounce) can no-salt-added chickpeas, rinsed; 1 (12-ounce) jar roasted red peppers, drained and chopped (about 1¼ cups); 1 medium red onion, thinly sliced (about 1 cup); 1 (8-ounce) package fresh mozzarella pearls

Directions

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1 Set a large pot of water over high heat and bring it to a boil. Stir in the chickpea rotini, then lower the heat enough to keep the water at a lively simmer. Leave the pasta undisturbed as it cooks until tender, about 6 to 7 minutes.

2 Drain the cooked rotini and rinse it under cold water. Spread the pasta in a single, even layer on a large rimmed baking sheet, then let it cool at room temperature for 10 minutes.

3 While the pasta cools, add ¼ cup extra-virgin olive oil, 3 tablespoons lemon juice, 2 teaspoons za’atar, 1 teaspoon thyme, and ½ teaspoon each ground cumin, garlic powder, salt, and ground pepper to a large serving bowl. Whisk until the dressing is evenly blended.

4 Place the sliced cucumber, halved cherry tomatoes, rinsed chickpeas, chopped roasted red peppers, sliced red onion, 8 ounces mozzarella pearls, and cooled rotini into the bowl with the dressing. Toss everything together until the ingredients are evenly mixed and coated.

5 Finish the salad with additional za’atar, fresh thyme, and ground pepper, if desired, then serve.

Lemon Za’atar High-Protein Pasta Salad

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