High Protein Pasta Salad for a Wholesome Meal Prep Fix

A bowl of vibrant colors and rich textures awaits as you toss together this High Protein Pasta Salad. Perfect for meal prep, this salad comes together in under 30 minutes and offers a healthy twist by incorporating protein-rich ingredients. It’s the ideal dish for anyone looking to boost their nutrition while enjoying a light, refreshing meal.

This recipe is perfect for busy individuals or families seeking a nutritious weekday meal. You can whip it up on a Sunday for easy lunches throughout the week. Just remember to store it in an airtight container to maintain its freshness.

Why You’ll Love This Recipe

• The creamy Greek yogurt and pesto dressing adds a savory depth.
• Each bite is filled with crunch from fresh vegetables and chickpeas.
• It’s light yet satisfying, perfect for a wholesome meal.
• Prep is quick and easy, making it ideal for busy days.

What You’ll Need

Gather the following ingredients for a delicious high-protein pasta salad.

For the Salad

• 8 ounces Protein Pasta, such as Goodles, Barilla Protein+, or Banza
• 1 can Chickpeas, drained and rinsed
• 1 large English cucumber, chopped into bite-sized pieces
• 1 bell pepper, chopped, any color
• 0.5 red onion, finely diced
• 0.25-0.5 cup Pepperoncini, finely chopped, adjust to taste
• 1 pinch Kosher salt, adjust to taste

For the Dressing

• 1 cup Greek yogurt, 0% suggested
• 6 tablespoons Pesto, prepared pesto

Consider low-fat yogurt for a lighter option.

Substitutions & Swaps

• Use any type of pasta, including gluten-free
• Swap chickpeas for black beans
• Replace Greek yogurt with sour cream
• Try any fresh herbs in place of pesto

How to Make It

Here’s how to create this delicious pasta salad.

1. Cook the pasta
   Boil water in a large pot, add a pinch of salt, and cook the protein pasta according to package instructions until al dente, about 7-9 minutes. Drain and set aside to cool.

2. Prepare the vegetables
   Chop the cucumber, bell pepper, and finely dice the red onion. Rinse the chickpeas thoroughly.

3. Mix the ingredients
   In a large bowl, combine the cooled pasta, chickpeas, cucumber, bell pepper, red onion, and pepperoncini. Toss gently to combine.

4. Make the dressing
   In another bowl, mix the Greek yogurt and pesto together until well combined, creating a creamy dressing.

5. Combine salad and dressing
   Pour the dressing over the salad mixture and stir until everything is evenly coated.

6. Adjust seasoning
   Add kosher salt to taste and mix again. Feel free to add more pepperoncini for an extra kick.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: No, as the texture may change.
Reheat: Not necessary; enjoy it cold or at room temperature.

Tips for Best Results

• Use cold pasta for a better texture in the salad.
• Adjust the amount of dressing based on personal preference.
• Allow it to chill in the fridge for at least 30 minutes before serving to let flavors meld.

Serving Suggestions

• Serve it alongside grilled chicken or shrimp for added protein.
• Pair it with a light white wine for a refreshing meal.
• Enjoy as a make-ahead picnic dish or potluck contribution.