Protein pasta salad is a make-ahead pasta salad made with chickpea pasta, chicken, crunchy vegetables, feta, and creamy Italian dressing. It's a high protein lunch that stays fresh, flavorful, and satisfying, so it works well for meal prep and quick dinners.
A Quick Look at the Recipe
✅ Recipe Name: Protein Pasta Salad
🕒 Ready In: ~25 minutes
👪 Serves: 4
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Chickpea pasta, chicken, cucumber, tomatoes, bell pepper, broccoli, red onion, feta, creamy Italian dressing
📖 Dietary Info: Gluten-free
👌 Difficulty: Easy - cook then toss
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Chickpea pasta holds its texture in the fridge, and the mix of cucumber, tomatoes, bell pepper, broccoli, and red onion keeps every bite crisp. After chilling, the dressing soaks in and the flavors taste even better, which makes this recipe great for packing ahead.
For more high protein meal prep ideas, try our Cottage Cheese Egg Bites, Grinder Salad, Everything Bagel Salmon, or Bagel Breakfast Sandwich.
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Why You'll Love Protein Pasta Salad:
High Protein and Filling: Chickpea pasta and chicken make this a pasta salad that actually satisfies.
Great for Meal Prep: It holds up well in the fridge and tastes even better after chilling.
Crisp and Fresh: The mix of veggies keeps the texture crunchy and bright.
Easy to Customize: Swap veggies, change the cheese, or adjust the dressing to fit your taste.
Key Ingredients:
- chickpea pasta. Adds extra protein and holds up well in the fridge, which makes it great for meal prep.
- cooked chicken. Adds lean protein and makes the pasta salad filling enough for lunch or dinner.
- broccoli. Adds crunch and helps balance the creamy dressing with fresh texture.
- feta cheese. Adds salty flavor that pairs well with the veggies and dressing.
- creamy Italian dressing. Coats everything evenly and brings the tangy, herby flavor that ties the whole salad together.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Pasta option: Use gluten-free pasta if you do not have chickpea pasta, but chickpea pasta adds more protein.
- Protein swap: Use turkey, tuna, or chickpeas instead of chicken.
- Veggie swaps: Add shredded carrots, swap broccoli for cauliflower, or use spinach instead of cucumber.
- Cheese swap: Use mozzarella pearls or shredded parmesan instead of feta.
- Dressing option: Use citrus vinaigrette for a lighter version, or add extra Dijon to the creamy Italian dressing for more tang.
How to Make Protein Pasta Salad:
- Step 1: Cook the chickpea pasta in salted water until al dente, then drain and rinse under cold water to cool it quickly.
- Add the cooked pasta to a large bowl with the cucumber, cherry tomatoes, bell pepper, broccoli, red onion.
- Step 3: Add the cubed chicken and toss gently to combine.
- Step 4: Pour the creamy Italian dressing over the top, add the feta cheese, and toss until everything is evenly coated.
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Recipe Notes & Tips:
- Cook pasta al dente: Chickpea pasta can soften quickly, so cooking it al dente helps it hold up after chilling.
- Rinse to cool: Rinsing the pasta stops the cooking and helps the salad stay fresh instead of gummy.
- Cut everything similar size: Even pieces make the salad easier to eat and give you better bites.
- Chill before serving: A short chill helps the dressing soak in and makes the flavor more balanced.
- Add dressing gradually: Start with about three quarters of the dressing, toss, then add more if needed.
How to Store:
Refrigerator: Store protein pasta salad in an airtight container for up to 4 days.
Stir before serving: The dressing can settle as it sits, so toss again to coat everything evenly.
Refresh leftovers: Add a small splash of dressing or a squeeze of lemon if it tastes muted after chilling.
Protein Pasta Salad FAQs:
Protein pasta salad is high protein because it uses chickpea pasta and cooked chicken, which both add more protein than traditional pasta salad. Feta also adds a little extra protein and helps make the salad more satisfying.
To keep chickpea pasta from getting mushy in protein pasta salad, cook it just to al dente and rinse it under cold water right after draining. Chilling the salad also helps the pasta hold its texture.
Creamy Italian dressing works well for protein pasta salad because it coats the pasta and veggies evenly and adds tangy herby flavor. If you want a lighter option, citrus vinaigrette also works.
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Protein Pasta Salad
Ingredients
- 16 ounces chickpea pasta
- 1 pound chicken, cooked & cubed
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper, chopped
- 1 cup broccoli florets, chopped
- ½ cup red onion, sliced
- ½ cup feta cheese, crumbled
- 1 cup creamy italian dressing
Instructions
- Cook the chickpea pasta in salted water until al dente, then drain and rinse under cold water to cool it quickly.
- Add the cooked pasta to a large bowl with the cucumber, cherry tomatoes, bell pepper, broccoli, and red onion.
- Add the cubed chicken and toss gently to combine.
- Pour the creamy Italian dressing over the top, add the feta, and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes so the flavors meld, then toss again and serve.
Nutrition
Notes
- Cook pasta al dente: Chickpea pasta can soften quickly, so cooking it al dente helps it hold up after chilling.
- Rinse to cool: Rinsing the pasta stops the cooking and helps the salad stay fresh instead of gummy.
- Cut everything similar size: Even pieces make the salad easier to eat and give you better bites.
- Chill before serving: A short chill helps the dressing soak in and makes the flavor more balanced.
- Add dressing gradually: Start with about three quarters of the dressing, toss, then add more if needed.
Jake says
This is a delicious and very filling pasta salad. I made this for lunch for the week and it made lunch the best part of my day. The creamy Italian dressing was perfect for this.