This is a simple, high protein Italian pasta salad you can make fast.

introduction

This salad mixes protein pasta, meats, cheese, and fresh veggies. It is easy to make for work lunch, picnics, or a quick dinner. For another take on this kind of dish, see the NoPrepeats high protein Italian pasta salad page for extra ideas.

why make this recipe

It gives more protein than a normal pasta salad.
It is quick to make and keeps well.
The flavors are bright and crowd-pleasing.
You can change ingredients to fit what you have.

how to make High Protein Italian Pasta Salad

Cook the protein or chickpea pasta until al dente. Drain and rinse with cold water.
Chop the red onion, bell pepper, and cucumber into small, even pieces.
Slice the smoked ham, turkey pepperoni, dry salami, and provolone into bite-sized pieces.
In a large bowl, combine pasta, vegetables, meats, and cheeses. Add crumbled feta.
Pour the light Italian dressing over the salad and toss to coat everything.
Add fresh basil if you like and toss again.
Chill the salad for at least 30 minutes so the flavors meld.

Ingredients :

1 (8 oz) box of protein or chickpea rotini pasta, or any shape you like, 3/4 cup of Olive Garden light Italian dressing (192 g), 1/2 red onion (120 g), chopped into small pieces, 1 large bell pepper (red, yellow, or orange, 170 g), chopped, 1 medium cucumber (250 g), peeled and diced, 1 (8 oz) package of smoked deli ham (224 g), chopped, 1 (5 oz) package of turkey pepperoni (140 g), chopped, 5 oz of light Italian dry salami (140 g), chopped, 4 slices of ultra-thin provolone cheese, chopped, 1/2 cup of feta cheese (56 g), Fresh basil, optional

Directions :

Begin by cooking the chickpea or protein pasta according to the package directions. Ensure to salt the water generously for taste. Remember, the pasta should be al dente for that delightful firm texture. Once done, drain and rinse under cold water to cool it down, which also stops the cooking., While waiting for the pasta, chop your vegetables. Dice the red onion, bell pepper, and cucumber into small, uniform pieces. This ensures consistent flavor and texture in every bite. Appreciate the vibrant colors—they’re a feast for the eyes and the taste buds!, Next, slice the smoked deli ham, turkey pepperoni, Italian dry salami, and provolone cheese into even, bite-sized pieces. The key is to have a mix that blends beautifully and evenly distributes flavors. The rich aromas of the meats will start to mingle, hinting at what’s to come., In a large mixing bowl, combine the pasta, vegetables, meats, and cheeses. Add the feta cheese, crumbling it gently by hand as you go for that subtle, salty touch throughout the salad., Drizzle the light Italian dressing over your ingredients. Using two large spoons, toss everything together, ensuring each element gets a generous coating. The aroma of the dressing blending with the other ingredients will be mouth-watering., If using, add fresh basil. Either tear the leaves or chiffonade them to release their aromatic oils, imparting a fragrant herbal note., Let the salad rest in the refrigerator for at least 30 minutes. This allows the flavors to meld, enhancing the taste significantly. When ready, serve chilled and enjoy the delightful combination of textures and flavors!

how to serve High Protein Italian Pasta Salad

Serve chilled. Use a large bowl or serve in small bowls for guests. Add a little extra feta or basil on top. It goes well with crusty bread or a green side salad.

how to store High Protein Italian Pasta Salad

Put the salad in an airtight container. Store in the fridge for up to 3-4 days. Stir gently before serving. If it looks dry, add a little more dressing.

tips to make High Protein Italian Pasta Salad

Cook the pasta just until al dente so it stays firm in the salad.
Rinse pasta with cold water to stop cooking and cool it fast.
Chop vegetables small so each bite has a mix of flavors.
Use light dressing to keep calories lower but keep flavor.
Let the salad rest in the fridge for at least 30 minutes to blend flavors.
For more recipe ideas with simple swaps, try the chicken caesar pasta salad which shows good make-ahead tips.

variation (if any)

Make it vegetarian: skip the meats and add chickpeas or tofu.
Change cheese: use mozzarella or goat cheese for a new taste.
Swap dressing: use balsamic vinaigrette or pesto for a different flavor.
Add olives, cherry tomatoes, or artichoke hearts for more color and taste.

FAQs

Q: Can I use regular pasta instead of protein or chickpea pasta?
A: Yes. Regular pasta works fine. The salad will have less protein.

Q: How long will this salad stay good in the fridge?
A: It will keep 3 to 4 days in an airtight container.

Q: Can I make this ahead for a picnic?
A: Yes. Make it the night before and chill. Toss again before serving.

Q: Is the dressing enough or should I add more?
A: The recipe uses 3/4 cup dressing. Add more if you like it saucier.

Q: Can I freeze this salad?
A: No. Freezing will change the texture of vegetables and cheese. Do not freeze.

Conclusion

For another similar take and more tips, see the recipe for High Protein Italian Pasta Salad on My Protein Pantry which shows protein-packed swaps. For a lighter classic version, check the Healthy Italian Pasta Salad on Lite Cravings for ideas on lighter dressings and ingredients.