This High Protein Pasta Salad is packed with Greek flavors and so simple to make. It has added protein from the garbanzo beans, salami, and feta and is great for meal prepping. A must try pasta salad recipe ready in under 45 minutes with 15 grams of protein per serving!
My oldest daughter is a really picky eater, and absolutely loves this recipe. This pasta salad with garbanzo beans is one of the varieties I make to pack in her lunches. I specifically love this one because I know she is getting the extra protein bonus from the chickpeas.
It's also super easy because I can meal prep on Sunday and have a few days of lunches ready. Anyone else go crazy when they have to figure out what to pack the kids in the morning before school? It's the worst!
Love easy lunch recipes to prep ahead of time? Try this Cowboy Caviar, Almond Butter Energy Balls, Turkey Roll Ups and Chicken Salad with Croissants.
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Why You'll Love This Recipe:
- Taste. It is loaded with Greek Inspired flavor and tossed in a Homemade Creamy Balsamic Dressing.
- Quick & Easy. It's so easy to make and takes less than 30 minutes.
- Meal Prep Friendly. Perfect for meal prepping ahead for easy lunches during the week.
- Healthy. The recipe uses a lot of healthy ingredients and veggies, that you can feel good about eating.
- High Protein. Did you know a 15 ounce can of chickpeas has about 25 grams of protein? Plus, we're adding salami and feta for an extra boost.
If you love chickpea recipes, make sure to try my sauteed chickpeas and Mediterranean Tomato and Cucumber Salad recipes too!
The Ingredients:
Pasta: Gemelli, Fusilli, medium shells or any kind of rotini work wonders in this recipe.
Chickpeas/ Garbanzo Beans: A good source of protein and adds a hearty nutty flavor to the pasta salad and another layer of texture.
Feta Cheese: Comes in at the end to steal some of the show for its salty, crumbly magic that perfectly blends with the dressing.
Olive Oil, Balsamic Vinegar, Lemon Juice, Mayonnaise, Dijon Mustard, Oregano, and Salt and Pepper: Combine to create a tangy homemade balsamic dressing that pairs so well with the pasta salad ingredients! If you want to double it, go for it! This creamy dressing stays good in the fridge for up to a week and is delicious on salads, or you can pour a little extra on your pasta salad.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Pairings for the Recipe:
- This recipe is just like a regular salad, so feel free to bring in extras or take away ingredients you aren't crazy about.
- If you are dairy free, leave out the feta cheese.
- Looking for more protein? Add in some diced up chicken or mozzarella balls.
If you are looking for main dishes to pair with this pasta salad, try these Blackstone Smash Burgers, Fried Chicken Burgers and Pesto Chicken Sandwiches.
How to Make High Protein Pasta Salad:
Step 1: In a large pot, boil water and cook the pasta according to the directions on the package until al dente.
Step 2: Make the dressing: In a medium bowl or pyrex dish, whisk together the olive oil, balsamic vinegar, lemon juice, mayonnaise, dijon mustard, salt, pepper and oregano. Place in the fridge until assembly.
Step 3: Once the pasta is al dente, firm when bitten into, transfer to a colander and rinse with cold water. Shake the colander to remove the excess water.
Step 4: Place the strained pasta into the serving dish. Add in the chickpeas (also known as garbanzo beans), kalamata olives, pepperoncini, salami, cucumber, onion, and roasted red peppers. Toss to combine.
Step 5: Remove the salad dressing from the fridge and pour over the pasta salad. Toss to combine. Refrigerate for 15 minutes or up to overnight.
Step 6: Top with feta cheese before serving and enjoy!
Expert Tips:
- Watch the pasta well and don't overcook it. It should be close to al dente in texture, which means firm when bitten into.
- Rinse, drain and dry the chickpeas before adding into the pasta salad to avoid a lot of extra juices. Remove as much of the juices from the olives and peppers as well.
If you love Balsamic dressing, try these Balsamic Brussels Sprouts, Strawberry Pecan Salad, and Caprese Burrata.
Recipe FAQs:
Yes! They are a good source of protein (25 grams per can), fiber and nutrients. This article by Healthline.com titled 10 Health and Nutrition Benefits of Chickpeas goes into detail if you want to learn more.
Yes! Chickpeas are full of protein and will keep you full longer, which can help with not overeating.
Yes, exactly the same.
Of course! No judgement from this busy mom. I personally have used the Olive Garden Italian and it is super good! You will need about ½ cup of store bought dressing.
Meal Prep Storage:
This recipe is fantastic for meal prepping. You can store in individual containers for the week or in one large container. Make sure they are sealed and you will be good to go! This recipe stays good in the fridge for up to 4 days.
More Pasta Salad Recipes You'll Love:
If you tried this High Protein Pasta Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
High Protein Pasta Salad
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This High Protein Pasta Salad is packed with Greek flavor and so simple to make! It has added protein from the garbanzo beans and feta and is great for meal prepping. You gotta try this one!
Ingredients
- 8 ounces of Gemelli pasta, medium shells, or rotini (½ a bag)
- 15 ounce can of garbanzo beans or chickpeas (rinsed and drained)
- ½ of an English cucumber, diced medium
- ¾ cup yellow onion, diced medium (about ½ an onion)
- ¼ cup roasted red peppers, drained and diced medium
- ¼ cup kalamata olives, halved
- 6 slices of Genoa salami, sliced into 6-8 squares each
- ¼ cup mild pepperoncinis, seeds and stems removed and cut into small slices
- 1 cup feta cheese, crumbled
Dressing:
- ⅛ cup balsamic vinegar
- ⅛ cup olive oil
- ¼ cup mayonnaise
- juice from ½ a lemon
- 1 teaspoon dijon mustard
- 1 teaspoon oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a large pot, boil water and cook the pasta according to the directions on the package until al dente.
- Make the dressing: In a medium bowl or pyrex dish, whisk together the olive oil, balsamic vinegar, lemon juice, mayonnaise, dijon mustard, salt, pepper and oregano. Place in the fridge until assembly.
- Once the pasta is al dente, firm when bitten into, transfer to a colander and rinse with cold water. Shake the colander to remove the excess water.
- Place the strained pasta into the serving dish. Add in the chickpeas (also known as garbanzo beans), kalamata olives, pepperoncini, salami, cucumber, onion, and roasted red peppers. Toss to combine.
- Remove the salad dressing from the fridge and pour over the pasta salad. Toss to combine. Refrigerate for 15 minutes or up to overnight.
- Top with feta cheese before serving and enjoy!
Notes
- Watch the pasta well and don't overcook it. It should be close to al dente in texture, which means firm when bitten into.
- Rinse, drain and dry the chickpeas before adding into the pasta salad to avoid a lot of extra juices. Remove as much of the juices from the olives and peppers as well.
- Prep Time: 10 minutes
- Cooling/Refridgerate: 15 minutes
- Cook Time: 15
- Category: salad
- Method: stovetop
- Cuisine: Greek
George says
So good! Thanks for sharing.