Get your pasta fix while hitting your protein goals with this high protein pasta salad! Chickpea pasta, loads of veggies, and a greek yogurt dressing create a delicious, filling recipe that is perfect for meal prep or a summer BBQ. With over 29g of protein and 17g of fiber per serving, this yummy pasta salad will keep you full for hours.
This High Protein Pasta Salad is a delicious mix of high protein chickpea pasta and fresh vegetables. It's got a simple dressing made with an easy flavor packet and extra protein from some Greek yogurt. It's creamy without being overly indulgent and high in calories. The whole dish is made in 20 minutes then it chills in the fridge until you're ready to eat.
This easy pasta salad recipe is filling enough to be a vegetarian main that's perfect for meal prep and packed lunches. With over 29g protein and 17g fiber per serving, it will keep you full for hours! It's also delicious as a side dish with grilled chicken, steak, or shrimp. It would be a wonderful healthy salad to bring to a BBQ.
Add some more protein to your classic pasta salad with this easy and fresh recipe!
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Why You'll Love This Recipe
- Simple swaps add a lot of protein and fiber to this pasta salad.
- Over 29 grams of protein and 17 grams of fiber per serving.
- It's filling enough for a main meal and perfect for meal prep.
- Keeps in the fridge for days.
- It is naturally gluten free and vegetarian.
- You can easily add a protein like chicken, tofu, or steak on the side.
- A great BBQ side salad.
- Get your veggies in with this delicious pasta salad.
- Add Greek yogurt to a pasta salad flavor packet for an easy high-protein dressing.
If you like this, you'll also like some other meal prep recipes like Greek Chicken Meatballs, Mediterranean Bowls, Mexican Street Corn Salad, and Ricotta Egg Bites.
Ingredients and Substitutions
Here is everything you'll need to make this high protein pasta salad recipe:
- Chickpea or lentil pasta: I used Chickapea penne. Banza pasta is also a great brand with tons of protein.
- Broccoli florets
- Carrots: About 1 medium carrot
- Cherry tomatoes
- Cucumber: About ½ a cucumber
- Red bell peppers: About ½ pepper
- Sliced black olives: Ensure they are pitted
- Red onion: About ½ a medium red onion
- White cannellini beans aka white kidney beans
- Clubhouse pasta salad dressing mix: My fave spice blend for pasta salad. It is certified gluten-free in Canada. Alternatively you could use a mix of your favorite spices like garlic powder, onion powder, dill, oregano, salt, sugar, etc. You could also use Italian dressing.
- 0% greek yogurt or full fat if you prefer
- Olive oil
- White vinegar or red wine vinegar, white wine vinegar, apple cider vinegar
Other Ingredient Ideas
The options are endless! Add any vegetables you like to these bowls and they will still be delicious. You can also omit any that you don't enjoy. Ensure all veggies are fresh and not frozen, as they will go soggy. Here are more suggestions:
- Avocado cubes
- Feta cheese crumbles
- Chickpeas
- Additional protein: tofu, chicken, steak, shrimp
- Falafels
- Add a squeeze of lemon juice, a sprinkle of parmesan cheese or fresh herbs
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Begin by washing and pre-chopping the vegetables. Place a large pot of water on the stove and turn the heat to high. Once the water is boiling, add a generous pinch of salt, then add in the chickpea pasta. Reduce the heat slightly, then set a timer for 2 minutes less than the package instructions. Stir often so the pasta doesn't stick.
(1) When there are 3 minutes left on the timer, add the carrots and broccoli into the pot to soften them.
(2) While the pasta cooks, whisk together the pasta salad spice mix, greek yogurt, olive oil, and vinegar in a small measuring cup or bowl.
The pasta should still be slightly underdone. Drain and rinse the pasta with the broccoli and carrots under cold water to stop the cooking process.
(3) Transfer the cooked pasta, carrots, and broccoli to a large bowl. Add the remaining chopped vegetables.
(4) Pour the dressing on top and gently mix everything together with large salad spoons.
(5) Cover the bowl and let the pasta salad sit in the fridge for at least 1 hour. Remove from the fridge just before you're ready to eat. Serve as a high protein vegetarian lunch, with some grilled chicken, or as a side salad at a BBQ. Enjoy cold!
What to Eat With Protein Pasta Salad
This recipe is hearty enough to be a filling vegetarian meal. For more protein, you could add cubes of plant-based protein like tofu or falafel bites. You could also enjoy it with a piece of grilled meat on the side like rotisserie chicken, pork, steak, or shrimp. Serve among side salads at a summer BBQ or make ahead for meal prepped lunches.
Storage
Keep pasta salad in an airtight container in the fridge for up to 4 days. Toss gently before serving each time.
Expert Tips
Here are some of my top tips and tricks for successful pasta salad:
- Undercook the pasta so it does not fall apart. Chickpea pasta is delicate.
- Rinse the pasta, carrots, and broccoli with cold water. This will immediately stop the cooking process to prevent overcooked pasta.
- Use the Clubhouse pasta salad dressing mix for a quick and easy dressing.
- Refrigerate for 1+ hours before serving. So the flavors can mingle.
- Add more protein with tofu cubes, falafel, grilled chicken, steak, etc.
- Serve as an appetizer, side, snack, or even lunch. This high protein pasta salad is great for a multitude of occasions. It will even keep you full for hours as the main course.
- It will keep well in the fridge for 3-4 days, so this recipe is perfect to prep for to-go lunches for work or school.
Frequently Asked Questions
Yes! Chickpea or legume pasta should be gluten free. Be sure to check the label just in case.
Sure, simply use dairy free yogurt or make the dressing packet with just olive oil and vinegar. This will lower the protein content slightly.
I love that the Clubhouse Canada pasta salad dressing mix is certified gluten-free in Canada (be sure to check your country's packaging). If you can find a pre-mixed pasta salad dressing, great. If not, I recommend a combination of garlic powder, onion powder, dried basil, dried dill, dehydrated bell pepper, pinch of sugar, salt, pepper, olive oil, and white vinegar (or apple cider vinegar).
This high-protein pasta salad recipe is a delicious way to eat your veggies while getting lots of protein, fiber, and healthy fats. It is filling enough for lunch (and great for meal prep!), or is perfect as a side dish to bring to a potluck or BBQ.
More Healthy Recipes
- Mexican Elote Pasta Salad (High Protein)
- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
Have you made this protein pasta salad? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
High Protein Pasta Salad
Ingredients
- 226 g chickpea or lentil pasta I use Chickapea penne
- ¾ cup chopped broccoli florets 100g
- 1 cup diced carrots 140g, about 1 medium carrot
- ¾ cup halved cherry tomatoes 120g
- 1 cup diced cucumber 130g, about ½ a cucumber
- ¾ cup diced red bell pepper 110g, about ½ pepper
- ¼ cup sliced black olives 30g
- ¼ cup diced red onion 55g, ½ a medium red onion
- 1 cup white cannellini beans 180g
Dressing
- 1 packet Clubhouse pasta salad dressing mix
- ½ cup 0% greek yogurt 118g
- ¼ cup olive oil
- 3 tablespoon white vinegar
Instructions
- Begin by washing and pre-chopping the vegetables. Fill a medium-size pot with water and place on the stove over high heat. Once the water is boiling, add a generous pinch of salt, then add in the chickpea pasta. Reduce the heat slightly, then set a timer for 2 minutes less than the package states. Stir often so the pasta doesn't stick.
- When there are 3 minutes left on the timer, add the carrots and broccoli into the pot to soften them.
- While the pasta cooks, whisk together the pasta salad spice mix, greek yogurt, olive oil, and vinegar in a small measuring cup or bowl.
- The pasta should still be slightly underdone. Drain and rinse the pasta with the broccoli and carrots under cold water to stop the cooking process.
- Transfer the pasta, carrots, and broccoli to a large bowl. Add the remaining chopped vegetables. Pour the dressing on top and gently mix everything together with large salad spoons.
- Cover the bowl and let the pasta salad sit in the fridge for at least 1 hour. Remove from the fridge just before you're ready to eat. Serve as a high protein vegetarian lunch, with some grilled chicken, or as a side salad at a BBQ. Enjoy cold!
Notes
- If serving for lunch or the main meal, this recipe makes 4-5 servings. If serving as a side salad, you could get 8 smaller servings.
- Use up any vegetables you have leftover in the fridge and add them to this pasta salad.
- What to serve with protein pasta salad: Enjoy with a piece of grilled meat on the side like chicken, pork, steak, shrimp. Serve among side salads at a summer BBQ. Make for meal prepped lunches.
- Storage: Keep pasta salad in an airtight container in the fridge for up to 4 days. Toss gently before serving each time.
Erin says
Do you have to cook the vegetables? I was thinking about keeping everything raw?
Olivia Parsons says
That's totally fine—I just like the softer texture!