This Protein Pasta Salad is filling, yet light and refreshing, and made with high-protein ingredients such as edamame, feta, and protein pasta. It’s easy to throw together, great for warm weather months, and full of fresh, whole ingredients.
Protein pasta is a variation of pasta that is higher in protein than standard pasta. Barilla makes a version that has 10 grams of protein per 2 oz serving size, compared to 8 grams with their whole wheat pasta and 7 grams with their standard pasta.
Barilla’s protein pasta is made with semolina, durum wheat flour, lentil flour, pea protein, chickpea flour, barley flour, and spelt flour. It tastes exactly like their standard pasta. You’d never know the difference.
→ For more high-protein dish ideas, try Green Chili Pork Tostadas, Lemon Chicken Cutlets, or Baked Pork Chops with Apples.
It is a great weeknight meal, make ahead meal, or summer bbq dish. It tastes just as good the next day, if not better, and is great for meal prep or even road trips. Just through it in the cooler for an on-the-go dish.
🛒 Ingredients
Below are the ingredients needed to make this Protein Pasta Salad.
- Protein Pasta: I recommend Barilla. Rotini works great, but any type works.
- White Vinegar: Tossed on the warm pasta for extra bite.
- Edamame Beans: 17 grams of protein per cup.
- Cherry Tomatoes: The most flavorful store-bought cherry tomatoes that I’ve found are sold under the brand name Hiiros at Whole Foods or Costco. If you have leftover cherry tomatoes use them with this Burst Cherry Tomato Pasta with Lemon Basil Pesto.
- Cucumbers: English cucumbers have fewer seeds.
- Red Onion: Thinly sliced.
- Feta: 21 grams of protein per cup
- Bell Pepper: Red, orange, or even yellow works.
- Salami: I use the Columbus brand. You can substitute thick-cut ham or rotisserie chicken.
- Basil: Thinly sliced fresh basil adds such a pop of flavor.
Vinaigrette Dressing:
- Extra Virgin Olive Oil: I prefer a mild Spanish olive oil that can be found in many places, including Trader Joe’s, Whole Foods, and Costco.
- Vinegar: Use red wine vinegar or champagne vinegar. I like a brand called O Olive Oil and Vinegar, sold at Whole Foods.
- Honey: Feel free to add an extra tablespoon if you’d like it slightly sweeter.
- Garlic, Basil, Oregano, Onion Powder, and Salt: You can adjust the spice levels according to your taste preference. Keep in mind that fresh garlic can quickly get overpowering, and oregano tends to be a stronger dried spice than basil.
See the recipe card below for full information on ingredients and quantities.
📝 How to Make Protein Pasta Salad
Below are the step-by-step instructions for how to make Protein Pasta Salad.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Make the Dressing: In a medium bowl, combine the extra virgin olive oil, red wine vinegar, honey, garlic, basil, oregano, onion powder, and salt.
Step 2. Cook the Pasta and Toss with Vinegar: Cook the pasta to al dente according to the package directions. Drain, but do not rinse. While the pasta is still warm add the 3 tablespoons white vinegar and toss until the vinegar has been absorbed by the pasta. Allow the pasta to cool either at room temperature or in the fridge.
Tip: Tossing the pasta with vinegar while warm gives the dish an extra layer of flavor because the pasta absorbs the vinegar directly rather than the vinegar sitting on top of the pasta in the dressing.
Step 3. Assemble the Pasta Salad: Add the cooled pasta to a large serving dish and top with the edamame, tomatoes, cucumbers, red onion, feta, bell pepper, and salami. Drizzle with the dressing and toss to combine. Lastly, add the thinly sliced fresh basil to the top.
Tip: The fresh basil adds really great flavor to this dish and is not just a garnish. If you don't have any on hand, you can skip it, but I find that it really does add a lot, even with a small amount.
🍴How to Store
Store the pasta salad in an airtight container in the fridge for 3-5 days. Though not necessary, you can toss the leftover pasta salad with just a drizzle of olive oil before serving.
💖 For More Protein Packed Meals You May Love:
If you make this Protein Pasta Salad or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Protein Pasta Salad
Ingredients
- 14.5 oz Protein Pasta, preferably Barilla Rotini
- 3 tablespoon white vinegar
- 9 oz edamame beans
- 2 cups sliced cherry tomatoes
- 1½ cups diced cucumbers
- ⅓ cup thinly sliced red onion
- 6 oz crumbled feta cheese
- 1 red or orange bell pepper, diced
- 8 oz salami, diced
- 1 handful fresh basil, thinly sliced
Vinaigrette Dressing
- ½ cup extra virgin olive oil
- 2 tablespoon red wine or champagne vinegar
- 1 tablespoon honey
- 1 small clove garlic, inside stem removed, minced
- ¾ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon onion powder
- ½ teaspoon salt
Instructions
- Make the dressing. In a medium bowl, combine the olive oil, red wine vinegar, honey, garlic, basil, oregano, onion powder, and salt.
- Cook the pasta to al dente according to the package directions. Drain, but do not rinse. Toss the pasta with 2 tablespoons of white vinegar. The warm pasta will absorb the vinegar. Add ¼ cup of the dressing and toss with the pasta.
- Allow the pasta to cool, either at room temperature (tossing occasionally to speed up the process) or in the fridge.
- Add the edamame beans, cherry tomatoes, cucumbers, red onion, feta, bell pepper, and salami. Drizzle with the remaining dressing and toss. Top with the thinly sliced fresh basil. Serve cold or at room temperature. Store any leftovers in the fridge for 3-5 days.
Notes
- Al Dente Pasta: Not all brands of pasta have an accurate cooking time for al dente. If you're unsure, always check the pasta 1-2 minutes before the package indicates al dente.
- White Vinegar: Tossing the pasta with vinegar while warm gives the dish an extra layer of flavor because the pasta absorbs the vinegar directly rather than the vinegar sitting on top of the pasta in the dressing.
- Fresh Basil: The fresh basil adds really great flavor to this dish and is not just a garnish. If you don't have any on hand, you can skip it, but I find that it really does add a lot, even with a small amount.
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