This amazingly delicious protein pasta salad contains almost 25g of protein per serving! It is also refreshing, nutritious, and packed with flavors. You only need a handful of ingredients and 15 minutes to make this recipe.
Unlike most traditional pasta salads, this variation is jam-packed with protein due to the use of chickpea pasta! Moreover, adding edamame and kidney beans further bumps the protein content, making a satisfying yet nutritious meal.
Although great served on its own or as a side, I love pairing this protein pasta salad with grilled vegan chicken breast or seitan BBQ ribs. It is also a great picnic or potluck dish that will serve both vegetarians and omnivores!
💚Why you will love this recipe
- A refreshing yet filling recipe that is perfect for warmer weathers
- A serving contains almost 25g of protein and around 350 calories
- Highly customizable - feel free to use veggies, dressing, or protein you have on hand!
- A versatile recipe that is perfect for potluck, picnics, summer parties, or simply as a weekly meal prep
🥗What you will need
📃Ingredients notes and substitutions
- Chickpea pasta - I am using the Barilla chickpea pasta, but other high-protein pasta like lentil or pulse pasta will also work. Regular wheat or rice-based can also be used, but bear in mind that the protein content of your salad will be significantly lower.
- Red kidney beans - Feel free to use other beans like chickpeas, cannellini, or black beans.
- Vegetables - Feel free to use any veggies you have on hand. Some that will work well in this protein pasta salad include bell peppers of any color, diced cucumber, shredded cabbage, frozen peas, and corn kernels.
- Dressing - This recipe utilizes a homemade Italian dressing, but you can substitute it with other store-bought or homemade dressings such as ranch, Caesar vinaigrette, or homemade vegan Italian dressing.
- Cashews - Can be substituted with sunflower seeds or ⅓ cup greek yogurt.
- White wine vinegar - You could use red wine vinegar or lemon juice in place.
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🔪How to make
- Cook pasta - Cook the pasta according to package instructions. Add edamame to the pot in the last 3-4 minutes of cooking.
- Prep veggies and make dressing - While the pasta is cooking, chop your vegetables and drain the beans. Prepare the dressing by blending all ingredients in a high-speed blender.
- Make the salad - Add all ingredients into a large bowl. Pour in the dressing and mix until everything is well combined.
- Serve - Serve immediately, or refrigerate protein pasta salad until ready to serve.
✔Helpful tips
- Cut veggies into small pieces - This allows better distribution of the dressing, yielding a more flavorful salad. Additionally, it is a great way to hide vegetables in your pasta salad!
- Further reducing prep time - Use store-bought dressing instead of making your own such as ranch, caesar, or vinaigrette. Moreover, utilizing pre-chopped veggies such as coleslaw mix or pre-shredded carrots eliminates the need for chopping veggies.
- Chilling salad - If you have time on hand, allow the salad to refrigerate for 30 minutes before serving. The flavors will better develop, yielding a more well-balanced flavor profile.
- Storing leftover - Leftover protein pasta salad can be refrigerated in an airtight container for 3-4 days.
🥗Substitutions and add-ins
Make it higher protein - You can add some grilled or seared chicken breast, cooked shrimp, or boiled eggs to make this salad higher in protein. Plant-based protein like homemade seitan, pan-fried tofu, or vegan Italian sausages can be added as well.
Veggies - Feel free to use any veggies you have on hand such as broccoli, coleslaw mix, shredded cabbage or carrot, broccoli, or cauliflower.
Dressing - Any store-bought or homemade dressing will work in this recipe. Some of my favorites include Italian dressing, ranch, sriracha mayonnaise, and spicy teriyaki sauce.
Cheese - For some umami and savory flavor, add regular or plant-based feta, cheddar, or parmesan.
📖 Recipe
High Protein Pasta Salad
Equipment
Ingredients
For the salad
- 2 cups chickpea pasta or any other kinds of pasta* (see notes)
- 2 cups shredded romaine lettuce
- 1 medium yellow bell pepper diced
- 1 15 oz can red kidney beans or chickpeas/cannellini/black beans
- 1 cup frozen shelled edamame
- 12 cherry / grape tomatoes halved
- salt and pepper to taste
For the dressing**
- ½ cup raw cashews presoaked overnight*** (see notes)
- ⅓ cup water
- ¼ cup white wine vinegar or red wine vinegar/lemon juice
- 2 tablespoons nutritional yeast
- 2 teaspoon maple syrup or another liquid sweetener
- 2 teaspoon Italian seasonings
- 1 teaspoon dijon mustard
- 1 clove garlic
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil and cook pasta according to package instructions. Add edamame to the pot during the last few minutes of cooking.
- In the meantime, make Italian dressing by combining all ingredients in a blender and blend until smooth.
- In a large salad bowl, place in all ingredients and pour in dressing. Mix until everything is thoroughly combined. Give it a taste and add more seasonings, if needed.
- Enjoy immediately, or let it chill in the fridge until ready to serve.
Video
Notes
- Cut veggies into small pieces - This allows better distribution of the dressing, yielding a more flavorful salad. Additionally, it is a great way to hide vegetables in your pasta salad!
- Customizing your salad - Feel free to use any veggies or beans you have on hand. You can also change up the dressing used.
- Chilling salad - If you have time, allow the salad to refrigerate for 30 minutes before serving. The flavors will better develop, yielding a more well-balanced flavor profile.
- Storing leftover - Leftover protein pasta salad can be refrigerated in an airtight container for 3-4 days.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Yvonne says
The 2 c. Of pasta, dry or after it is cooked? Thanks.
Jim Mee Sha says
It is 2 cups of uncooked pasta. 😁
Jeannie says
Fantastic! Only thing I did differently was to add Kalamata olives, sun dried tomatoes, and pickled red onions. Will definitely be making again.
Joyce A Stevens says
Question: The recipe doesn't state whether to rinse the red kidney beans. Should they be rinsed? Thank you.
Jim Mee Sha says
Yes, you will need to rinse the beans.😁
Paige Bordier says
Hi! Just wondering what store bought alternative dressing you might suggest? With the cashew milk, seems it’s not like a standard Italian dressing which I love but looking for a store bought creamy alternative that might be comprae 🙂
Meesha says
Vegan ranch dressing or vegan caesar dressing will work in this recipe if you are looking for a creamy dressing.😉
Lisa says
What’s the nutrition information measurements. 23g protein per…?
Meesha says
It is 23g of protein per serving! This recipe makes 4 servings. 😊
Holly Rook says
This is so delicious. The dressing is so tasty and the recipe makes enough to thoroughly coat the pasta salad which I love. I doubled the recipe and added olives and sun-dried tomatoes but otherwise made as is. This recipe is going to be my new go-to for pasta salad!
Meesha says
I am super happy to hear that! Thanks for leaving this kind comment.😁
Maryam says
Looks delicious. But I am curious, what is the actual serving size? You have provided the nutritional information but I don’t see the serving size for it.
Meesha says
A serving is about 1/6 of the whole batch. 😊
Jenni says
But it makes 4 servings?
Jim Mee Sha says
I had since updated the recipe, and this current recipe makes 4 servings. 😁
Callie says
I really like this recipe, thanks for sharing! Quick question - in the ingredients is it 2c of cooked or uncooked pasta?
Meesha says
It is 2 cups of uncooked pasta.😁