High Protein Pasta Salad Recipe

A high-protein pasta salad featuring cherry tomatoes, cucumbers, olives, feta cheese, and artichoke hearts is elegantly served in a white dish on a wooden table.

This high protein pasta salad is fresh, filling, and made for flavor lovers. With chickpea pasta, crisp veggies, briny olives, and a creamy cottage cheese vinaigrette, it’s more than just a side dish—it’s a full-on meal. You can prep it ahead, stash it in the fridge, and enjoy a protein-packed lunch or dinner all week long. It’s colourful, crunchy, and the kind of dish you’ll keep coming back to.

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Prep Time 15

Total Time 15

Course Salad, Side Dish

Servings Servings

Calories 438

Protein 20

Ingredients

8 oz chickpea pasta
1/2 red bell pepper - diced
1/2 cucumber - diced, middle seeds removed if possible
1 cup cherry tomatoes - halved
1-2 green onions - finely sliced (start with 1)
15 oz can artichoke hearts in brine - drained (1 can)
1/4 cup fresh basil - chopped
1/4 cup fresh mint - chopped
1/4 cup fresh parsley - chopped
1/2 cup kalamata olives - drained, pitted, and sliced
1.5 oz feta - crumbled
salt and pepper to taste

Cottage Cheese Vinaigrette

3 tbsp red wine vinegar
1/4 cup extra-virgin olive oil
1 tbsp dijon mustard
1 tbsp honey
1/4 cup cottage cheese - low fat or full fat
1/2 tsp Italian seasoning
1 pinch salt or to taste
1 pinch black pepper or to taste

Instructions

Cook the pasta according to the package directions for the least amount of time. When its al dente, drain it and rrinse it with cold water (so it doesn't go mushy). Set aside.
8 oz chickpea pasta
Meanwhile, prep the vegetables.
1/2 red bell pepper, 1/2 cucumber, 1 cup cherry tomatoes, 1-2 green onions, 15 oz can artichoke hearts in brine, 1/4 cup fresh basil, 1/4 cup fresh mint, 1/4 cup fresh parsley, 1/2 cup kalamata olives
For the dressing, add all of the ingredients to a jar or bowl and blend with an immersion blender.
3 tbsp red wine vinegar, 1/4 cup extra-virgin olive oil, 1 tbsp dijon mustard, 1 tbsp honey, 1/4 cup cottage cheese, 1/2 tsp Italian seasoning, 1 pinch salt or to taste, 1 pinch black pepper or to taste
To a large bowl, add the pasta, prepared vegetables, dressing, and 3/4 of the crumbled feta.
1.5 oz feta
Mix well but gently, until everything is coated in dressing.
Taste and season if needed.
salt and pepper to taste
Garnish with the remaining feta, and enjoy!

Notes

Don’t overcook the pasta: Chickpea pasta can turn soft quickly—al dente is your friend here.

Rinse thoroughly: Cold water stops the cooking and keeps your salad from getting gummy.

Use fresh herbs: They really lift the flavor—dried herbs won’t have the same punch.

Let it chill: If you’ve got time, let the salad sit in the fridge for 30 minutes before serving. The flavors blend and it tastes even better.

Dress it just before serving (if prepping ahead): To keep things fresh, store the dressing separately and toss it in when you’re ready to eat.

Double the dressing: It’s creamy, tangy, and packed with protein—great to keep extra on hand for other salads or grain bowls.

Storage instructions

Use an airtight container: This keeps the salad fresh and stops it from drying out in the fridge.

Store in the fridge: It’ll keep well for up to 4 days—perfect for meal prep lunches.

Keep dressing separate (if possible): If you’re prepping ahead, store the vinaigrette in a small jar and toss before serving.

Give it a stir before serving: The pasta might soak up some dressing, so give it a quick mix—and maybe add a splash of vinegar or olive oil to freshen it up.

Nutritional Information