High Protein Pasta Salad

Bring a large pot of water to a boil. Add 8 oz protein pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and keep the pasta from sticking.
In a small bowl, whisk together 1/2 cup olive oil, 3 tbsp mayo, 1/4 cup red wine vinegar, 2 tbsp grated parmesan cheese, 2 tsp lemon juice, 1 tsp Italian seasoning, 1/2 tsp Dijon mustard or mustard powder, 1/4 teaspoon garlic powder, 1/4 tsp sea salt, and dash of black pepper. Set aside.
In a large mixing bowl, combine the cooked pasta and pour the homemade dressing over the salad and toss together until well coated. Then add 10 oz grape tomatoes (halved), 1 cucumber (diced), 1/4 cup green onions (chopped), 1/4 cup black olives (sliced), 1/4 cup fresh parsley (chopped), and 2 oz shredded parmesan cheese and mix well.
For the best flavor, let the pasta salad sit in the refrigerator for at least 30 minutes before serving.

Rinse the pasta in cold water: This stops it from cooking further and prevents it from becoming mushy.

Cucumbers: Use English or mini cucumbers instead of regular cucumbers. They have less moisture which will minimize excess liquid in the salad.

Mozzarella Pearls: Use the pre-portioned mozzarella pearls to save time on chopping the cheese.

Seasoning: Taste the salad after it's mixed and add more salt or pepper if needed. You can also add more salad dressing to taste.

Chill before serving: Letting the pasta salad sit in the fridge allows the flavors to develop.

Did you make this recipe?Please let me know in the comments below how it turned out :)