High Protein Pasta Salad

Say hello to your new favorite summer side (or main!)—this High Protein Creamy Pasta Salad is bringing the flavor and the fuel. With 20 grams of protein per serving and a solid dose of veggies, it’s the kind of dish that shows up to the potluck and steals the spotlight.

Creamy High Protein Pasta Salad Recipe

This Creamy High Protein Pasta Salad is a delicious and nutritious pasta salad recipe that packs in protein by combining cheese, salami and protein pasta (though regular pasta will also work) in a creamy Italian dressing made with Greek yogurt.

You’re gonna love the bold flavors in this meal prep-friendly salad—it’s the perfect high-protein pick-me-up for work or school lunches. Like my Lentil Pasta Salad and Orzo Pesto Pasta Salad, it’s also a fantastic option for potlucks, picnics, or an easy summer dinner when it’s too hot for actual cooking.

My secret weapon that makes this salad next level is creamy and zesty homemade salad dressing made with Greek yogurt and mayo.

Ingredients

• Barilla protein pasta - I used cellentani but any shape will work
• Persian cucumbers - cut into half slices
• Cherry tomatoes - halved
• Kalamata olives - sliced
• Green onions - sliced thin
• Feta cheese - cubed small or crumbled
• Salami - cut into thin strips
• Bell pepper - diced. I like to use yellow or orange for color.
• Creamy Greek Yogurt Italian Salad Dressing - I use my homemade Italian dressing made with Greek yogurt, red wine vinegar, extra virgin olive oil, and dijon mustard. You can use your favorite bottled brand, if you have no time or ingredients to make your own.

See recipe card for quantities.

Tips & Substitutions

• Any pasta will work for this recipe - regular, whole wheat, chickpea or brown rice pasta will all work but the protein content will vary.
• I like to use penne, rotini, cavatappi, or bowtie pasta for my pasta salads.
• If you don't like salami, you can use turkey, pepperoni, ham or other deli meat instead.
• For a more pronounced onion flavor, swap green onions for chopped or sliced red onion.
• I like this salad with briny feta cheese, but you can also use fresh mozzarella or grated parmesan cheese.
• English cucumber or other seedless cucumber is a good sub for Persian cucumbers if you can’t find them.
• For extra fiber, add a can of strained and rinsed chickpeas or white beans
• Make sure you get pitted kalamatas or you’ll spend a lot of time removing the pits
• Kalamata olives can be swapped for black olives or green olives.
• Make sure to cook the pasta al dente - you don't want mushy pasta in this salad.
• Use a gluten-free pasta like chickpea or other flour alternative pasta if required.
• Drain the pasta really well so the end result isn’t watery or runny.
• Add some fresh herbs like chopped fresh basil or fresh parsley before serving.

Best protein pasta options

• Barilla Protein+: A blend of lentils, chickpeas, and peas; familiar pasta feel with extra protein - that's my top choice in terms of flavor and texture.
• Banza: Made from chickpeas with over 20g of protein per serving.
• Brami: low carb, high protein - made with semolina and lupini beans.
• Explore Cuisine: Unique options like edamame and black bean pasta; plant-based and protein-packed. They also have red lentil pasta.