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A top-down view of the High-Protein Italian Pasta Salad in a serving bowl, highlighting the fresh ingredients like tomatoes, cucumbers, and mozzarella pearls.

High-Protein Italian Pasta Salad That's Actually Filling

This High-Protein Italian Pasta Salad is packed with over 30g of protein! Made with chickpea pasta, salami, mozzarella, and a zesty homemade Italian dressing, it's the perfect healthy and satisfying meal prep lunch or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Italian, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz high-protein rotini pasta such as chickpea or lentil pasta
  • 4 oz Genoa salami sliced into strips
  • 1 pint cherry tomatoes halved
  • 1 cup English cucumber diced
  • 0.5 cup red onion thinly sliced
  • 8 oz fresh mozzarella pearls
  • 15 oz chickpeas rinsed and drained
  • 0.5 cup pitted Kalamata olives halved
  • 0.25 cup fresh parsley chopped
  • 0.25 cup fresh basil chopped
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste

Equipment

  • 1 Large Pot
  • 1 Large Mixing Bowl
  • 1 Whisk

Instructions
 

  1. Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package directions until al dente. Drain immediately and rinse with cold water to stop the cooking process. Set aside.
  2. While the pasta is cooking, prepare the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and dried oregano. Season generously with salt and pepper.
  3. In a large mixing bowl, combine the cooked and cooled pasta, salami, cherry tomatoes, cucumber, red onion, mozzarella pearls, chickpeas, and Kalamata olives.
  4. Pour about three-quarters of the dressing over the salad and toss gently to combine. Add the fresh parsley and basil and toss again. Add more dressing if needed.
  5. For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Give it one final toss before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tip: If the salad seems dry after storing, refresh it with a drizzle of olive oil before serving.
Variations: Add grilled chicken for more protein, or omit the salami and add white beans for a vegetarian option.
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