This healthy protein pasta salad recipe is my go-to high protein meal right now. It's made with protein pasta, crisp veggies, and an irresistible homemade tangy mustard sauce. It's so delicious and has over 15 grams of protein!
Table of Contents
Why You'll Love This Recipe
It's effortless. Just boil the pasta and toss everything together. It's really that simple, and the hardest part will be waiting for the pasta to finish cooking!
Customizable. You can tweak this recipe to suit your taste buds or even save you a trip to the store. Use different pastas, switch up the veggies, or add even more protein. The options are endless, and I'll be sure to give you some suggestions later on.
Easy to make ahead. You can make a double batch of this recipe and have it on hand for a quick and easy lunch or dinner all week long!
It's super healthy. This recipe is naturally vegan and gluten free, plus it's packed with protein, fiber, and healthy fats. It's got everything you need for the perfect healthy meal!
Ingredients You'll Need
For the pasta salad:
- High-protein pasta- I like to use chickpea pasta, but you can also pick one from my high protein pasta list!
- Red bell pepper- for a pop of color and sweet flavor.
- Cucumber- for a refreshing flavor and crisp texture.
- Broccoli florets- for extra crunch and soaking up the sauce.
- Cherry tomatoes- for some acidic flavor.
- Red onion- for a subtle spicy flavor that'll compliment the rest of the ingredients.
- Black olives- for a savory element.
- Salt and pepper- to taste.
- Fresh parsley and basil- for garnish and fresh flavor. Use as much as desired.
And for the dressing:
- Extra virgin olive oil- the bulk of the dressing. I prefer extra virgin for its antioxidants.
- Red wine vinegar- for a pleasant tang and to balance out the oil.
- Mustard- any mustard will do.
- Garlic- one small clove minced.
- Salt and pepper- to taste.
How To Make Protein Pasta Salad
1. Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to the package directions.
2. Make the dressing: While the pasta is cooking, take out a large mixing bowl and combine the oil, vinegar, mustard, garlic, salt, and pepper. Make sure to mix all of them together until fully combined and smooth.
3. Combine the ingredients: To the bowl of dressing, add the bell peppers, cucumber, broccoli, cherry tomatoes, onion, black olives, fresh herbs, and cooked pasta. Toss to combine everything and coat the ingredients in the dressing.
4. Refrigerate and serve: Give the pasta a taste and adjust any seasonings as necessary. Then refrigerate the pasta for 30 minutes. Serve garnished with fresh basil, and enjoy!
Variations To Try
- Add meat for extra protein, like thin sliced chicken breasts, leftover rotisserie chicken, or sauteed shrimp. You can also add hard-boiled eggs or diced tofu if you don't want to add meat.
- Add cheese for more flavor and a little more protein. Feta cheese, shredded mozzarella, and goat cheese are some of my favorites.
- Swap the mustard dressing for one of these low calorie salad dressings for a high protein low calorie pasta salad.
How To Store This Pasta Salad
In the fridge: Store the leftover pasta salad in a large airtight container or separate airtight containers for meal prep and keep it in the fridge for up to 5 days.
In the freezer: To keep for longer, you can transfer the leftovers to a freezer-safe container or freezer-safe bag and freeze for up to 3 months. Although it tastes best within the first month of freezing. When you're ready to enjoy it again, let the pasta thaw overnight in the fridge first.
More High Protein Recipes To Try Next
- Protein donuts
- Protein overnight oats
- Protein pancakes
- Protein coffee
- Banana protein shake
- Protein macaroni and cheese
High Protein Pasta Salad
This healthy protein pasta salad recipe is my go-to high protein meal right now. It's made with protein pasta, crisp veggies, and an irresistible homemade tangy mustard sauce. It's so delicious and has over 15 grams of protein!
Ingredients
- 8 oz. chickpea pasta (or other high protein pasta of your choice)
- ½ red bell pepper, chopped
- 1 small cucumber, chopped
- 1 cup broccoli florets, chopped
- ½ cup cherry tomatoes, red and yellow, halved
- ¼ cup red onion, thinly sliced
- 1.5oz. black olives, pitted, sliced
- Salt and pepper, to taste
- Fresh parsley, and basil, as much as desired
- For the dressing:
- 3 tablespoon extra-virgin olive oil
- 2 ½ tablespoon red wine vinegar
- ½ tablespoon mustard
- 1 small clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package directions.
- Make the dressing; combine the dressing ingredients in a large bowl.
- Add red bell pepper, cucumber, broccoli, cherry tomatoes, red onion, and fresh parsley.
- Add cooked pasta and toss to combine.
- Adjust the seasonings and refrigerate for 30 minutes.
- Serve garnished with fresh basil.
Notes
To add more protein, you can add some chicken, shrimp, hard-boiled eggs, or tofu. My air fryer chicken breast, thin sliced chicken breasts, and sauteed shrimp are all great additions.
Nutrition Information:
Serving Size: 1 cupAmount Per Serving: Calories: 330Total Fat: 15.8gSaturated Fat: 1.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 164mgCarbohydrates: 40gFiber: 10gSugar: 8gProtein: 16g
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