High Protein Pasta Salad
Wanted to combine a nice cold pasta salad, with Italian flavors, and hike keeping it high protein for my kids! Using pesto sauce instead of mayo, kept this light while adding amazing flavor!
Absolutely! Based on everything you used, here’s a clean, social-media-friendly recipe you can copy and paste.
⸻
🥗 The High-Protein Pasta Salad Everyone’s Making 🤤
Ingredients
* 1 box Protein Pasta
* 1 can garbanzo beans (drained & rinsed)
* 5 oz uncured pepperoni, chopped
* 4 oz uncured salami, chopped
* Mozzarella pearls
* ½ cup shredded Parmesan
* pesto sauce of choice
* 1–2 tbsp extra virgin olive oil
* 1–2 tsp red wine vinegar
* Salt (optional, to taste)
Instructions
1. Cook pasta according to package directions.
2. Drain, rinse with cold water, and let cool to room temperature.
3. In a large bowl, combine the cooled pasta, pesto, olive oil, and red wine vinegar.
4. Fold in pepperoni, salami, mozzarella, Parmesan, and chickpeas.
5. Toss until everything is evenly coated. Taste for seasoning.
6. Refrigerate for at least 30 minutes (or overnight—it tastes even better the next day!).
Makes: About 5 servings (1½ cups each)
Approximate Nutrition (per serving):
* 🔥 500 calories
* 💪 30g protein
Tip: If it seems a little dry the next day, drizzle in a teaspoon of olive oil and give it a quick toss!
@Lemon8 Food #highproteinrecipe #mealprep #pasta #lunch #pastasalad
I love making this high-protein pasta salad because it's not only flavorful but also very versatile and easy to prep ahead. Using protein pasta as a base is a game-changer—it significantly boosts the protein content compared to traditional pasta and keeps you full longer. The addition of garbanzo beans adds extra fiber and plant-based protein, complementing the meaty flavors of uncured pepperoni and salami, both free from nitrates for a cleaner choice. One of my favorite tweaks is using pesto sauce instead of mayo-based dressings. Pesto brings fresh basil, garlic, and parmesan flavors that make the salad taste vibrant and less heavy. Mixing in extra virgin olive oil and a splash of red wine vinegar balances the richness and adds a nice tang. When preparing, I always recommend cooking and rinsing the pasta well, then chilling it properly to keep the salad refreshing—especially great for outdoor picnics or hikes where you want something nourishing but easy to eat cold. Mozzarella pearls and shredded Parmesan add creamy and salty notes, making each bite satisfying. For meal prep lovers, this salad holds up really well in the fridge and even tastes better the next day as the flavors meld. If it dries out after refrigeration, a drizzle of olive oil revives the texture and shine. Besides being a tasty dish, it’s adaptable—you can swap in your favorite veggies like cherry tomatoes or spinach for extra nutrients or use different herbs in the pesto. Definitely a great go-to recipe for a protein-packed, Italian-inspired pasta salad that’s kid-friendly and perfect for active days!
Are the chickpeas optional?