Summer vegetable pasta salad

By the GetYourMacros team · 10 September 2026

A refreshing chilled pasta dish loaded with crisp seasonal vegetables and high-protein lupin beans.

• Time 15 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten

Ingredients (1 serving)

• 60 g Wholegrain pasta
• 100 g Lupin beans
• 150 g Zucchini
• 150 g Cherry tomatoes
• 20 g Pitted olives (drained)
• Fresh basil to taste
• 10 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cook the wholegrain pasta in boiling salted water until al dente, then drain and rinse under cold water.
2. Peel the lupin beans to remove the tough outer skin and set them aside.
3. Wash the zucchini and grate them coarsely or cut them into very small cubes for a fresh crunch.
4. Halve the cherry tomatoes and slice the olives into rounds.
5. In a large bowl, combine the cold pasta with the zucchini, tomatoes, olives, and lupin beans.
6. Tear the fresh basil leaves by hand and add them to the bowl.
7. Drizzle with extra virgin olive oil, season with salt and pepper, and toss everything together.
8. Let the pasta salad rest in the fridge for at least 20 minutes before serving.

Tips

• Adding lupin beans is a quick way to boost protein without cooking extra legumes.
• Prepare this the night before for a perfect office lunch that stays fresh and flavorful.

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