Best High-Protein Pasta Salad Without Chickpea Pasta
This high-protein pasta salad is a flavorful, protein-packed dish that doesn’t rely on chickpea pasta! With 20g of protein per serving, it’s loaded with fresh veggies, mozzarella, and a zesty homemade dressing. Perfect for meal prep, this salad gets even better as it sits in the fridge. Customize it with grilled chicken, pepperoni, or sausage for extra protein!
Looking for an easy high-protein pasta salad recipe that doesn’t rely on chickpea pasta? This one is packed with 20 grams of protein per serving and can be customized with your favorite veggies. While chickpea pasta is a great option, this recipe proves you don’t need it to hit your protein goal. You can also increase the protein even more by adding grilled chicken, pepperoni, or sausage. My teenage kids love grazing on this salad straight from the fridge—it tastes even better as it sits, letting all the flavors meld together. Plus, it’s a fantastic make-ahead meal that’s ready whenever hunger strikes!
Why You’ll Love This Protein Pasta Salad Recipe
- Great for meal prep: Make a big batch and enjoy it throughout the week for quick and satisfying meals.
- Tons of protein: Thanks to high-protein pasta, fresh mozzarella, and parmesan cheese, this pasta salad is packed with tons of protein to keep you full.
- Easy pasta salad recipe: Made with simple ingredients you likely already have in your kitchen.
- Perfect side dish or main course: Enjoy it on its own or pair it with grilled chicken or rotisserie chicken for even more protein.
Ingredients & Substitutions
Here is everything you need to make protein greek pasta salad:
Protein Pasta: Use whole grain pasta or gluten-free pasta instead of high-protein pasta. Chickpea pasta is also a great option for an extra protein boost. Barilla Protein+ pasta is an excellent option if you don’t need gluten free.
Mozzarella Pearls: Swap with feta cheese for a tangier bite or shredded cheddar for a sharper flavor.
Red Wine Vinegar: Try apple cider vinegar or balsamic vinegar for a sweeter dressing.
Parmesan Cheese: Replace with nutritional yeast for a dairy-free version or use shredded asiago for a more robust flavor.
Black Olives: Use Kalamata olives for a more intense, briny flavor or green olives for a milder taste.
Grape Tomatoes: Substitute with cherry tomatoes, sun-dried tomatoes, or diced Roma tomatoes.
Cucumber: You can use any cucumber variety. I prefer English cucumbers of mini cucumbers because they have less water content. You can swap with zucchini, shredded carrots, or bell peppers for extra crunch.
Green Onions: Swap with red onions for a stronger flavor or chives for a milder touch.
Mayo: You can use any variety. I highly recommend my easy homemade mayo recipe.
Italian Seasoning: You can use a blend or replace with a combination of basil, oregano, and parsley.
Olive Oil: Use avocado oil or sunflower oil if preferred.
Lemon Juice: Replace with lime juice for a citrusy twist.
Dijon Mustard: Swap with whole grain mustard or yellow mustard if needed.
Fresh Parsley: Try fresh basil, cilantro, or dill instead.
How to Make My High-Protein Pasta Salad Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Cook the Pasta
Bring a large pot of water to a boil. Add 8 oz protein pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and keep the pasta from sticking.
Step 2: Prepare the Dressing
In a small bowl, whisk together 1/3 cup olive oil, 3 tbsp mayo, 1/4 cup red wine vinegar, 2 tbsp grated parmesan cheese, 2 tsp lemon juice, 1 tsp Italian seasoning, 1/2 tsp Dijon mustard or mustard powder, 1/4 teaspoon garlic powder, 1/4 tsp sea salt, and dash of black pepper. Set aside.
Step 3: Assemble the Pasta Salad
In a large mixing bowl, combine the cooked pasta and pour the homemade dressing over the salad and toss together until well coated. Then add 10 oz grape tomatoes (halved), 1 cucumber (diced), 1/4 cup green onions (chopped), 1/4 cup black olives (sliced), 1/4 cup fresh parsley (chopped), and 2 oz shredded parmesan cheese and mix well.
Step 4: Chill and Serve
For the best flavor, let the pasta salad sit in the refrigerator for at least 30 minutes before serving.
Expert Recipe Tips
Rinse the pasta in cold water: This stops it from cooking further and prevents it from becoming mushy.
Cucumbers: Use English or mini cucumbers instead of regular cucumbers. They have less moisture which will minimize excess liquid in the salad.
Mozzarella Pearls: Use the pre-portioned mozzarella pearls to save time on chopping the cheese.
Seasoning: Taste the salad after it’s mixed and add more salt or pepper if needed. You can also add more salad dressing to taste.
Chill before serving: Letting the pasta salad sit in the fridge allows the flavors to develop.
Delicious Serving Suggestions
- With Grilled Chicken: Add grilled or rotisserie chicken for an extra protein boost.
- As a Side Salad: Serve alongside steak, salmon, or grilled tofu for a balanced meal.
- With Fresh Herbs: Garnish with fresh basil, oregano, or thyme for extra flavor.
- With a Creamy Twist: Mix in a dollop of Greek yogurt for a creamy pasta salad version.
- With Avocado: Top with creamy avocado slices for added healthy fats.
- With Black Beans: Stir in black beans for extra grams of fiber and protein.
- As a Wrap: Use this pasta salad as a filling for a lettuce wrap or whole grain tortilla.
Do you love protein salads? Check out more of my easy salads that are high in protein:
High Protein Pasta Salad
Ingredients
- 8 ounces Rotini protein pasta
- 4 ounces mozzarella pearls
- 1 cucumber
- 10 ounces grape tomatoes
- 1/4 cup green onions
- 1/4 cup black olives
- 1/4 cup fresh parsley
- 2 ounces shredded parmesan cheese
Italian Dressing:
- 1/3 cup light olive oil
- 3 tablespoons mayo
- 2 tablespoons red wine vinegar
- 2 tablespoons parmesan cheese (grated)
- 2 teaspoons lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon mustard powder (or dijon mustard)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- dash black pepper
Instructions
- Bring a large pot of water to a boil. Add 8 oz protein pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and keep the pasta from sticking.
- In a small bowl, whisk together 1/2 cup olive oil, 3 tbsp mayo, 1/4 cup red wine vinegar, 2 tbsp grated parmesan cheese, 2 tsp lemon juice, 1 tsp Italian seasoning, 1/2 tsp Dijon mustard or mustard powder, 1/4 teaspoon garlic powder, 1/4 tsp sea salt, and dash of black pepper. Set aside.
- In a large mixing bowl, combine the cooked pasta and pour the homemade dressing over the salad and toss together until well coated. Then add 10 oz grape tomatoes (halved), 1 cucumber (diced), 1/4 cup green onions (chopped), 1/4 cup black olives (sliced), 1/4 cup fresh parsley (chopped), and 2 oz shredded parmesan cheese and mix well.
- For the best flavor, let the pasta salad sit in the refrigerator for at least 30 minutes before serving.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
This is excellent!
Thank you, Sandy!
Exactly the recipe I was looking for! My family loved it 🙂
Fantastic! Thank you for the review 🙂
I’m so excited to share this recipe with you! I hope you have a chance to make it soon!