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Easy High Protein Pasta Salad

Easy High Protein Pasta Salad

This Easy High Protein Pasta Salad recipe is your go-to for a delicious, filling, and incredibly simple meal that’s perfect for busy weeknights or healthy lunches. Packed with protein and flavor, it’s a fantastic way to fuel your body without sacrificing taste or spending hours in the kitchen.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 ounces whole wheat pasta or your favorite high-protein pasta like lentil or chickpea pasta
Add-ins
  • 1 can (15 ounces) no-salt-added chickpeas rinsed and drained
  • 1 cup cooked grilled chicken breast chopped (rotisserie chicken is a great time-saver!)
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup bell pepper any color, diced
  • 1/4 cup chopped fresh parsley
Creamy Protein-Rich Dressing
  • 1/2 cup plain Greek yogurt non-fat or full-fat
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small Bowl
  • Jar with a lid

Method
 

  1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and prevent it from sticking. Set aside in a large mixing bowl.
    12 ounces whole wheat pasta
  2. While the pasta is cooking, prepare your add-ins. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and dice the bell pepper. If you're not using pre-cooked chicken, grill or bake chicken breasts until cooked through and then chop them into bite-sized pieces. Rinse and drain the can of chickpeas.
    1 can (15 ounces) no-salt-added chickpeas, 1 cup cooked grilled chicken breast, 1 cup cherry tomatoes, 1/2 cup cucumber, 1/4 cup red onion, 1/4 cup bell pepper
  3. In a small bowl or a jar with a lid, whisk together the plain Greek yogurt, tahini, lemon juice, olive oil, minced garlic, and dried oregano. Season generously with salt and freshly ground black pepper to your liking. Stir until the dressing is smooth and well combined.
    1/2 cup plain Greek yogurt, 2 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 clove garlic, 1/2 teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
  4. Add the drained pasta, rinsed chickpeas, chopped grilled chicken, halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, and chopped fresh parsley to the large mixing bowl with the pasta.
    1 can (15 ounces) no-salt-added chickpeas, 1 cup cooked grilled chicken breast, 1 cup cherry tomatoes, 1/2 cup cucumber, 1/4 cup red onion, 1/4 cup bell pepper, 1/4 cup chopped fresh parsley
  5. Pour the prepared creamy protein-rich dressing over the pasta salad ingredients. Gently toss everything together until all the ingredients are evenly coated with the dressing.
  6. For the best flavor, cover the bowl and refrigerate the pasta salad for at least 15-30 minutes before serving. This allows the flavors to meld.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Best enjoyed cold or at room temperature.