High Protein Pasta Salad
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.
Servings: 4
Calories: 474kcal
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.
Nutrition
Calories: 474kcal | Carbohydrates: 69.5g | Protein: 29g | Fat: 12.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1.4mg | Sodium: 447mg | Potassium: 1168mg | Fiber: 17g | Sugar: 10g | Vitamin A: 998IU | Vitamin C: 38mg | Calcium: 210mg | Iron: 11mg