Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

High Protein Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 41 reviews

This High Protein Pasta Salad is a nutritious and flavorful dish featuring chickpea pasta, fresh vegetables, and a creamy Greek yogurt-based dressing. Perfect for a light lunch or a side at your next BBQ, it combines protein-packed lentil pasta with crunchy broccoli, carrots, and bell peppers, enhanced by a zesty pasta salad seasoning. Easy to prepare and served chilled, it delivers a delicious, wholesome meal that satisfies vegetarian diets.

  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings

Ingredients

Pasta and Vegetables

  • 226 g chickpea or lentil pasta (Chickapea penne recommended)
  • 3/4 cup chopped broccoli florets (100g)
  • 1 cup diced carrots (140g, about 1 medium carrot)
  • 3/4 cup halved cherry tomatoes (120g)
  • 1 cup diced cucumber (130g, about 1/2 a cucumber)
  • 3/4 cup diced red bell pepper (110g, about 1/2 pepper)
  • 1/4 cup sliced black olives (30g)
  • 1/4 cup diced red onion (55g, 1/2 a medium red onion)
  • 1 cup white cannellini beans (180g)

Dressing

  • 1 packet Clubhouse pasta salad dressing mix
  • 1/2 cup 0% Greek yogurt (118g)
  • 1/4 cup olive oil
  • 3 tbsp white vinegar

Instructions

  1. Prepare Pasta and Vegetables: Wash and chop all vegetables. Fill a medium pot with water, bring to a boil on high heat, and add a generous pinch of salt. Add the chickpea pasta once boiling.
  2. Cook Pasta and Veggies: Reduce heat slightly and set a timer for 2 minutes less than the pasta package instructions. Stir frequently to prevent sticking. When 3 minutes remain, add chopped carrots and broccoli to the pot to soften them together with the pasta.
  3. Make Dressing: While the pasta cooks, whisk together the pasta salad dressing mix, Greek yogurt, olive oil, and white vinegar in a small bowl or measuring cup until smooth.
  4. Drain and Cool Pasta: When the pasta is slightly underdone, drain the pasta, broccoli, and carrots, then rinse under cold water to halt the cooking process and cool ingredients.
  5. Combine Salad: Transfer pasta, carrots, and broccoli into a large bowl. Add the remaining chopped vegetables—cherry tomatoes, cucumber, bell pepper, olives, red onion, and cannellini beans. Pour the dressing over the salad and gently toss with large salad spoons until evenly coated.
  6. Chill: Cover the bowl and refrigerate for at least 1 hour to let flavors meld. Remove from the fridge just before serving and enjoy cold as a protein-rich vegetarian meal, or serve alongside grilled chicken or at a BBQ as a side dish.

Notes

  • Use chickpea or lentil pasta for higher protein content compared to traditional wheat pasta.
  • Adding vegetables while pasta cooks softens them slightly but keeps a fresh crunch.
  • The salad is best served chilled after resting in the fridge for at least an hour to develop flavors.
  • Can be served as a vegetarian main dish or paired with grilled meats.
  • Rinsing pasta under cold water stops cooking, preventing mushiness.
  • Adjust the amount of dressing to taste for creaminess or tanginess.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/high-protein-pasta-salad-recipe/