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Pasta salad in a white bowl with fork. There are cherry tomatoes and black peppercorns in the background.
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5 from 3 votes

Low Calories Protein Pasta Salad with Kidney Beans and Lettuce

This hearty protein pasta salad with kidney beans and lettuce is low calories, healthy and vegan! Paired with a creamy Italian dressing, this recipe only requires a handful of simple ingredients and is ready in 15 minutes.
Course Appetizer, Main Course, Salad
Cuisine American, Italian
Diet Gluten Free, Halal, Low Calorie, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 293kcal
Author Meesha

Ingredients

  • 1 serving Italian dressing *
  • 2 cups chickpea pasta **
  • 2 cups shredded romaine lettuce
  • 1 medium yellow bell pepper diced
  • 1 15 oz can red kidney beans (or 1 ½ cups cooked)***
  • 1 cup frozen shelled edamame
  • 12 cherry / grape tomatoes halved
  • salt and pepper to taste

Instructions

  • Bring a pot of water to a boil and cook pasta until al dente, according to package instructions. 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.

Notes

*Italian dressing - Can be substituted with your favorite dressing or even vegan mayo.
**Chickpea pasta - Can be substituted with other high protein pasta like lentil or pulse pasta. Regular ones can also be used, but do bear in mind that the protein content will be significantly lower.
***Red kidney beans - Other beans like cooked chickpeas, navy beans or pinto beans can be used.
Vegetables - Feel free to use any veggies you have on hand. Some that will work well in this protein pasta salad includes bell peppers of any color, diced cucumber, shredded cabbage, frozen peas and corn kernels.
Storing - This kidney beans lettuce pasta salad will last in the fridge for 3-4 days in a sealed container. It is also freezable too, and can be frozen for up to 2 months. Let it thaw in the fridge the night before serving. 

Nutrition

Calories: 293kcal | Carbohydrates: 41g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 87mg | Potassium: 456mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1689IU | Vitamin C: 44mg | Calcium: 63mg | Iron: 5mg