High Protein Pasta Salad
High protein pasta salad is packed with flavor, great for meal prepping, and will definitely keep you full until dinner time!
Normally pasta salads are one of those meals that you fall in love with, but it doesn’t hold us over for long. While I can eat an entire bowl of taco pasta salad, and not think twice, it was time to add a little more protein.
High protein meals are important because they keep us satisfied, help build muscle, and reduce our snacking in between meals. I cover all of that in my e-book, Redefining Wellness. Here are more protein ideas that you can save for later!
Delicious High Protein Recipes:
- High Protein French Toast
- Vegan Protein Balls
- Protein Overnight Oats
- Birthday Cake Protein Bars
- 25 High Protein Desserts to Satisfy Your Cravings
- 17 of the BEST Dairy Free Protein Shakes
- No-Boil Veggie Pasta Bake | Gluten-Free, High-Protein
Ingredients
- Chicken – we use boneless skinless breasts. Don’t forget it needs to be cooked before you make the pasta salad.
- Pasta – Chickpea pasta is our secret ingredient to add more protein. Brands like Banza are great and they have pasta in all different shapes.
- cannellini beans
- Veggies: cherry tomatoes and bell pepper
- Italian salad dressing – creamy or zesty will work.
- greek yogurt – adds more protein, just be sure it’s plain.
- Pesto – use store bought or use one of my recipes: Dairy-Free Cashew Pesto (Pesto Without Pine Nuts) or 5 Minute Pea Pesto | Nut-Free and Vegan
- goat cheese – can swap for feta, mozzarella, or any of your favorite cheeses!
- salt and pepper – adjust according to your liking.
How to Make High Protein Pasta Salad
Cook the pasta according to the package instructions until al-dente. Drain and run the pasta under cold water until cooled.
In a large bowl, combine the dressing, pesto, and yogurt until mixed.
Slice the tomatoes and bell peppers. In a separate bowl, place the veggies in with the beans, cooked chicken, and pasta.
Sprinkle the goat cheese in and toss in the dressing.
Garnish with more cheese and cracked black pepper.
Tips for Making
- Running the pasta under cold water stops the cooking process.
- To make things easier, use rotisserie chicken.
- Make a big batch of slow cooker chicken for easy meal prep. You can also use that same recipe to prep for other dishes that call for cooked chicken breast.
Variations
- Any pasta can be used, but regular noodles or palmini pasta will lower the protein content.
- Feel free to add your favorite veggies like onions, cucumbers, and olives.
- Feta cheese or mozzarella balls go great with these ingredients and can be used in place of the goat cheese.
How to Store
Leftover the high protein pasta salad in an airtight container for up to 1 week in the refrigerator.
It can be served cold or you can reheat it in the microwave for a few seconds.
Freeze for up to 3 months.
More Healthy Pasta Salad Recipes to Try:
High Protein Pasta Salad
Ingredients
- 2 cups cooked boneless skinless chicken breast cubed
- 16 oz chickpea pasta
- 15 oz can cannellini beans drained
- 1/2 cup cherry tomatoes halved
- ½ cup chopped bell pepper
- ⅔ cup italian salad dressing
- ½ cup plain greek yogurt
- 1/2 cup pesto
- 6 oz goat cheese crumbled
- salt and pepper to taste
Instructions
- Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
- In a mixing bowl, whisk together Italian salad dressing, yogurt, and pesto until smooth.
- Cut the tomatoes in half and dice your bell pepper and set aside. In a large salad bowl, add the cooked pasta, cannellini beans, chicken, tomatoes, and bell pepper.
- Sprinkle goat cheese and pour the dressing on top, toss well to coat.
- Garnish with more goat cheese and freshly cracked black pepper. Serve and enjoy!
