Ingredients:

  • 1 pound (450g) protein pasta (e.g., lentil pasta, chickpea pasta, high-protein semolina pasta)
  • 1 pound (450g) boneless, skinless chicken breasts OR 2 (15-ounce/425g) cans chickpeas, drained and rinsed
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1 cup (150g) mozzarella pearls (bocconcini)
  • 1/4 cup (30g) red onion, thinly sliced
  • 1/4 cup (15g) fresh basil leaves, chopped
  • 1/4 cup (15g) fresh parsley leaves, chopped
  • 1/4 cup (30g) Pine nuts, toasted (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) dried Italian herbs
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
  2. If using Chicken: Marinate chicken breasts in a little olive oil, salt, pepper, and Italian herbs. Grill or pan-fry until cooked through (internal temperature 165°F/74°C). Let cool slightly, then dice.
  3. If using Chickpeas: Toss chickpeas with a little olive oil, smoked paprika, garlic powder, salt, and pepper. Pan-fry until lightly browned and slightly crispy.
  4. In a small bowl, whisk together all vinaigrette ingredients.
  5. In a large mixing bowl, combine cooked pasta, chicken/chickpeas, sun-dried tomatoes, olives, mozzarella pearls, red onion, basil, and parsley.
  6. Pour vinaigrette over the salad and toss gently to combine.
  7. Cover and refrigerate for at least 30 minutes to allow flavours to meld. Serve cold or at room temperature. Garnish with toasted pine nuts before serving, if desired.