High Protein Pasta Salad
This post may contain affiliate links. If you click and purchase, we may earn a small commission. Read our full disclosure.
My favorite season is pasta salad season and this high protein vegetarian pasta salad is a perfect summer staple to help you hit your protein goal. This classic pasta salad is a dish that combines the goodness of lupini bean pasta, and fresh vegetables mixed together with a delicious and easy homemade dressing. Pair this with additional protein like rotisserie chicken or The Juiciest Oven Baked Chicken Tenderloins. This is great to bring as a side to summer barbeques or prep for the week to bring with your lunch.
The lupini bean pasta provides a source of carbohydrates and plant-based protein with mininal ingredients! Load this salad up with even higher protein by including chicken, turkey, beef, tofu, beans, nuts, and seeds.
[ez-toc]
Why you’ll love this recipe
- Great for meal prep, cookouts or for any gathering.
- This salad uses fresh veggies, herbs, and pantry staples.
- 11 grams of protein and 5 grams of fiber per serving.
Ingredients and Substitutions:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this high-protein pasta salad recipe.
Chickpea Pasta: this recipe is high in protein due to the use of chickpea pasta which is much higher than typical noodles. You can use any other type of noodle but note the protein may lower.
Vegetables: in this salad, we’re usnig bell peppers, cucumber, cherry tomatoes, red onions, olives and fresh herbs. You can substitute with whatever vegetables you have on hand.
Feta Cheese: this recipe uses fat free feta cheese, you can use full fat or mozzarella balls as well.
Exta-Virgin Olive Oil: the olive oil in the dressing truly makes a pasta salad a pasta salad. It keeps it from drying out and helps all the flavors combine to the ingredients.
Red Wine Vinegar: you can also use balsamic, start with 2 tbsp. and add more as needed.
Dijon Mustard: go all out with Grey Poupon or just your standard container of dijon. This adds a ton of flavor to the dressing along with the garlic.
Variations
- Use any combination of vegetables you have on hand.
- Add ham, summer sausage or rotisserie chicken.
- Double the dressing for extra saucy.
- Add lemon juice to the dressing.
Dietary Modifications
- Use chickepea pasta to make this gluten-free.
- To make this dairy-free omit the cheese or use a dairy-free cheese.
How to make this easy pasta salad recipe:
Step 1: Cook the noodles
Cook the noodles according to the package instructions. I like to cook the lesser of the time for a chewier noodle in pasta salad.
Step 2: Prepare the dressing
Combine the olive, red wine vinegar, dijon, Italian seasoning, garlic, salt and pepper in a container and mix together well to combine. Set aside.
Step 3: Make your salad
Once the noodles are cooked and drained, add to a large mixing bowl. Add the cooked pasta, chopped vegetables and herbs to a large bowl (image 1).
Add the cheese and dressing and mix to combine everything thoroughly (image 2). Store in the refrigerator for at least 30 minutes before serving to let the flavors develop.
Recipe FAQs
I like to let this sit in the fridge to marinate in all the good flavors before serving. You can serve both cold or at room temperature after letting it sit.
You bet!! Top this recipe with grilled chicken or one of my most popular recipes, Air Fryer Blackened Chicken. You could also add cubed ham, sausage, black beans, chickpeas, lentils or even hard boiled eggs!
Yes definitely! I always undercook chickpea pasta to avoid it getting mushy and rinse it prior to using the get any strange texture off.
Store in an airtight container in the refrigerator. If your noodles dry out any the next day add a touch of olive oil.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
High Protein Pasta Salad
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – High Protein Pasta Salad
Ingredients
- 12 oz. Fusilli Protein Pasta Brami
- 1 small red bell pepper, chopped 150g
- 1/2 English cucumber, chopped 135g
- 1.5 cups brocolli florets, finely chopped 125g
- 1 cup cherry tomatoes, chopped 145g
- 1/4 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1.5 oz. fat free feta cheese, crumbled
- 2.25 oz. can of sliced black olives drained
- salt and pepper to taste
Dressing
- 1/3 cup olive oil
- 4 tbsp. red wine vinegar 50g
- 1 tbsp. dijon mustard
- 1/4 tsp. Italian seasoning
- 1 garlic clove, minced
- salt and pepper to taste
Instructions
- Cook the noodles according to the package instructions. I like to cook the lesser of the time for a chewier noodle in pasta salad.
- Combine the olive, red wine vinegar, dijon, Italian seasoning, garlic, salt and pepper in a container and mix together well to combine. Set aside.
- Once the noodles are cooked and drained, add to a large mixing bowl. Add the chopped vegetables, herbs, cheese, and dressing. Mix to combine everything thoroughly. Store in the refrigerator for at least 30 minutes before serving to let the flavors develop. Season with salt and pepper to taste.
Notes
- All nutrition facts are estimates and will change with any substitutions.
- To lower the carbs a smidge or for gluten-free, use chickpea pasta. Cook the lesser of the time on the box and rinse with water prior to adding to the bowl.
- You can use any type of pasta noodle.
- If your pasta salad has dried out the next day, add a touch of olive oil.
this was a 10/10 for me! I did double the dressing just because I like a lil more. But truly, SO GOOD!!!!
Great idea to double especially if you plan to have it over a few days. Thanks for the review!
An excellent salad. I used whole wheat rotini since I haven’t been successful in cooking chickpea pasta. I used Follow Your Heart feta since I am allergic to milk. I did doctor the dressing a bit, adding a little balsamic vinaigrette, a pinch of sugar, dried oregano and thyme and fresh garlic. I forgot to get basil so wanted more flavor in the salad. I am older and tend to need more spices than I used to. I loved it! Thank you for the great recipe!
Love what you did! So glad it was a hit for you.
You can also use “protein pasta” which has 10 grams of protein in 2 ounces.
100%, I do this often, too!
Wait, where is the protein.
Chickpeas = carbs
In the pasta itself. Banza chickpea pasta has 20g of protein per 3.5 oz.
Has anyone tried this with Greek/green olives instead of black? 💓
I’m sure it would be absolutely delicious with green or even kalamata!!
Yes! I used Kalamata (because that’s what my husband thought were black olives, lol) and I actually liked it better than when I made with black olives! I also love using red lentil pasta 🙂
Love that!
how long would you typically store this dressing recipe for ?
Airtight container for 1-2 weeks.
Can this recipe be meal prepped ?
Yes! This is one of my favorites to meal prep because it gets even better overnight.
Really great recipe. I don’t know that I would call it “high protein” but adding chicken would help that a lot.
Hi Sam, so glad you loved it. It’s made with chickpea pasta so has 11g of protein per serving, which is much higher than a traditional pasta salad. You’re right, adding chicken, or even salami if you want to keep it more classic, would really take it up a notch.