This high protein pasta salad is simple to prepare, flavorful, and ideal for meal prep. It delivers about 39 grams of protein and 9 grams of fiber per serving, making it a balanced, satisfying lunch option.
Your New Favorite Pasta Salad
Pasta salads are great for busy weeks: they come together quickly, store well, and taste great cold or at room temperature. This version combines chickpea pasta and chicken for extra protein, plus plenty of fresh vegetables for fiber and crunch.
- High protein. One serving provides around 39 g of protein thanks to chickpea pasta and chicken.
- High fiber. Fresh vegetables and chickpea pasta contribute about 9 g of fiber per serving.
- Meal prep friendly. Make a big batch to portion for lunches throughout the week.
- Delicious. The parmesan vinaigrette brightens the mix and keeps flavors fresh.
Ingredients
Pasta Salad Ingredients
- Chicken breast: Rotisserie chicken saves time, but any cooked chicken works well.
- Chickpea pasta: Adds protein and fiber; cook to al dente and rinse with cold water.
- Veggies: English or Persian cucumber, cherry tomatoes, bell pepper, shredded carrots, and sweet or red onion. Swap in your favorites.
- Sharp cheddar: Cubed cheddar adds flavor; mozzarella or feta are good alternatives.
Homemade Dressing Ingredients
- White wine vinegar: Red wine, apple cider, or white balsamic can be used instead.
- Olive oil: Or avocado oil for a neutral flavor.
- Dijon mustard: Adds depth and helps emulsify the dressing.
- Honey: A touch to balance acidity.
- Parmesan cheese: Adds savory, salty richness.
- Spices: Salt, black pepper, and Italian seasoning.
Variations
- Greek-style: Swap cheddar for feta, add olives, and use balsamic or white balsamic in the dressing.
- Change the dressing: Try a garlic-parmesan, balsamic vinaigrette, or a creamy Greek yogurt-based dressing for a different profile.
- Vegetarian: Omit the chicken and add edamame or black beans for plant protein.
- Extra vegetables: Add chopped broccoli, celery, or spinach.
- Fresh herbs: Basil, parsley, dill, or chives brighten the salad.
How To Make High Protein Pasta Salad
- Make the dressing. Whisk together white wine vinegar, olive oil, honey, dijon mustard, parmesan, Italian seasoning, salt and pepper until combined. Adjust seasoning to taste.
- Combine salad ingredients. In a large bowl, add chopped cooked chicken, cooked and cooled chickpea pasta, diced cucumber, halved cherry tomatoes, diced bell pepper, shredded carrots, diced sweet onion and cubed cheddar.
- Add dressing. Pour the vinaigrette over the salad ingredients.
- Toss and serve. Gently toss until everything is evenly coated. Top with extra parmesan if desired and enjoy.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. If the salad seems dry after sitting, refresh it with a splash of extra dressing before serving.
Jamie’s Tips
Recipe Tips
- Cook pasta al dente. Chickpea pasta can get soft if overcooked—follow package timing and rinse with cold water to stop cooking.
- Save time: Use rotisserie chicken or pre-cooked chicken to shorten prep time.
- Freshen leftovers: Toss with a little extra dressing before eating to revive flavors and texture.
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High Protein Pasta Salad
Jamie N, Registered Dietitian
Ingredients
- 1 lb chicken breast or rotisserie chicken, cooked, chopped and cooled
- 8 oz chickpea pasta, cooked according to package directions and cooled
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 small sweet onion, diced
- 4 oz sharp cheddar, cubed
Italian Parmesan Vinaigrette
- 3 tbsp white wine vinegar
- 1/4 cup olive oil (or avocado oil)
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1/4 cup parmesan cheese
- 1/2 tsp Italian seasoning
- Pinch salt and black pepper, more to taste
Instructions
- In a small bowl, whisk together white wine vinegar, olive oil, honey, dijon mustard, parmesan, Italian seasoning, salt and pepper. Adjust seasoning to taste.
- In a large bowl, combine cooked chicken, cooked chickpea pasta, cucumber, tomatoes, bell pepper, shredded carrots, onion and cheddar.
- Pour the dressing over the salad and toss gently until well coated.
- Top with extra parmesan if desired. Makes about 4–6 servings.
Notes
Freshen leftovers with a splash of extra dressing before serving.
Nutrition
Calories: 525 kcal | Carbohydrates: 41 g | Protein: 39 g | Fat: 25 g | Fiber: 9 g
Nutrition information is automatically calculated and should be used as an estimate.
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