High Protein Pasta Salad

Made with chickpea pasta, edamame, chicken, and colorful veggies, this high protein pasta salad boasts 33g protein and 11g fiber. It's perfect for meal prep, a quick weeknight dinner, or bringing to your next social gathering!

4.5 from 2 votes

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Course: Main Course, Side Dish

Keyword: easy, healthy

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 484kcal

Ingredients

For the pasta salad:

8 oz chickpea pasta
1 pint cherry tomatoes halved
1 cup cucumber diced
½ cup red bell pepper chopped
¼ cup red onion finely diced
½ cup edamame shelled
1 cup cooked chicken breast chopped
½ cup parmesan cheese shredded
2 tbsp basil chopped

For the dressing:

¼ cup olive oil
3 tbsp red wine vinegar
1 tbsp dijon mustard
1 tsp honey
2 cloves garlic minced
¼ tsp salt or to taste
¼ tsp black pepper or to taste

Instructions

Cook the chickpea pasta according to package directions to al dente. Drain and rinse under cold water to stop the cooking process. Tip: cook the pasta for one minute less than the package suggests for the best results. Chickpea pasta can get mushy if overcooked, so slightly undercooking helps it hold up better in the salad
In a small bowl, whisk together all of the dressing ingredients: olive oil, red wine vinegar, dijon mustard, honey, garlic, salt, and pepper.
In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, edamame, and cooked chicken.
Pour the dressing over the pasta salad and toss gently to combine.
Add parmesan cheese and basil, and toss to again.
Serve immediately or chill for 15-30 minutes before serving.

Notes

Store any leftover Protein Pasta Salad in an airtight container in the refrigerator for up to 3–4 days.

If the salad starts to dry out a bit after sitting, just drizzle with a little extra olive oil or a splash of vinegar before serving to freshen it up!

Save time by using pre-cooked rotisserie chicken or even canned chicken. Just shred or chop before adding to recipe.

Chickpea pasta can get sticky if it cools for too long. Add a small amount of olive oil to prevent if from sticking too much.

For more variations, substitutions, and serving suggestions, see full blog post above.

Equipment

Nutrition