High Protein Tuna Pasta Salad
This year I discovered high-protein pastas. This quarter life discovery makes me wonder things – what else have I missed in life? Would my life be any different if I had been introduced to these kinds of pastas before now? How many ways can I cook with it? Do I overthink most things?? These were questions I legitimately considered.
The answer to most of those questions, especially the latter, is a resounding “yes.”
Whole grain rotini and a homemade bolognese sauce is my go-to quick carby pasta dinner, but when I found chickpea pasta, I just *knew* that it deserved more thought, consideration, and creativity. I saw some social media babes in fitness groups that I was part of using lentil pasta. They said it was high in protein and tasted good. Well, gosh. I can’t get better than that, I thought. That week, I found a high protein pasta at (you can probably guess where) Sam’s Club. This wasn’t a lentil penne, but a chickpea rotini. I bought it, though semi-reluctantly because we had four boxes of unopened pasta at home. But I’m glad I made the investment. And let me tell you what. It is fantastic.
The brand I purchased was Washburn Mills. There are others, like Banza, but Washburn Mills was just what happened to be at Sam’s Club. Chickpea pasta is still relatively high in carbs, but higher in protein. The ingredients list is super minimal (which I love): chickpea flour and green lentil flour. It’s non-GMO and gluten free, it those are things you watch for.
Following through with a commitment I made with myself to cook something other than pasta with Bolognese, I developed this perfect-for-warm-weather pasta salad – with tuna.
- 6 ounces tuna
- 16 ounces cooked chickpea pasta
- 1 pint cherry or grape tomatoes, quartered
- 1/3 cup lemon juice
- 1/3 cup avocado oil
- salt and pepper
- Cook chickpea pasta according to directions on the box. Note that it takes a little longer to cook than traditional pasta.
- While the pasta cooks, drain the tuna, quarter the tomatoes, and measure the lemon juice and avocado oil.
- When the pasta is fully cooking, drain and cool in the fridge.
- When the pasta is cool, add the lemon juice and avocado oil. Toss to coat, adding salt and pepper to taste.
- Finally, add tuna and tomatoes.