Looking for a way to get extra plant-based protein into your diet? Look no further! With about 12 grams of protein per serving, this Cupboard Cookout: Vegetarian Southwest Protein Pasta Salad will keep you satiated, nourished, and satisfied. This nutritious dish is quick, convenient, and can be whipped up in less than 20 minutes with common ingredients found in your pantry. *The majority of the ingredients is from your cupboards.
Perfect for dinner, this recipe provides not only protein but fiber and micronutrients, too. It can easily be made ahead of time for grab-n-go, quick night meals throughout the week.
What makes this dish so protein-rich?
It includes black beans. These legumes are not only a plant-based source of protein but they provide antioxidants and fiber as well.
The creamy chili lime sauce is made with Greek yogurt instead of mayonnaise for additional protein. Greek yogurt is a good source of leucine, calcium, vitamin B12, vitamin A, and zinc. All incredible nutrients necessary for our health and well-being.
Southwest Style Protein Pasta Video
For additional protein, we substituted out regular pasta with a protein pasta. We used the Barilla Protein + Penne Pasta. You can also use the Barilla Protein + Rotini Pasta for a different shape. There are other types of plant-based, protein-rich pastas, too, such as Chickpea Pastas, Red Lentil Pastas, Black Bean Pastas, Edamame Pastas, and more. The shapes, flavors, and carb levels all vary and they’re delicious.
- 2 cups protein pasta, Barilla Protein + Penne Pasta, uncooked
- ½ cup plain, non-fat or low-fat Greek yogurt
- 1 Tbsp olive oil
- Lime juice for ½ lime
- 1½ tsp chili powder
- 1 tsp cumin
- ½ tsp salt
- 1 (15 oz) can corn, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) small can diced green chiles, drained
- Toppings (optional):
- Cilantro, chopped
- Avocado, sliced
- Cook the pasta according to the directions on the package. Drain and rinse the pasta with cold water to prevent sticking together. Set aside.
- In a large mixing bowl, combine Greek yogurt, olive oil, lime juice, chili powder, cumin, and salt.
- Add in the cooked pasta, along with the corn, black beans, tomatoes, and diced green chiles. Mix well to combine and coat pasta.
- Garnish with cilantro and avocado, as desired.
- Serve or refrigerate until ready to serve.
For more tasty recipes you can make using ingredients in your cupboard, check out these dishes:
Cupboard Cookout: Healthy Tuna Noodle Casserole
Cupboard Cookout: Green Bean Medley With Tuna Salad
Cupboard Cookout: Vegetarian Southwest Protein Pasta Salad
By: Alyssa Granado, Dietetic Intern
**There are affiliate links in this post and I will be compensated if you buy the products using these links BUT there is no extra charge to you!