Protein Packed Pasta Salad
Summertime isn’t the only time for pasta salad—it’s one of my favorite sides on the boat in the summer, so I turned it into a high-protein version that’s perfect year-round! This hearty pasta salad is packed with tri-color rotini, fresh veggies like bell peppers, broccoli, and carrots, plus sharp cheddar, mozzarella pearls, and hard salami. Tossed in a tangy dressing with a drizzle of balsamic glaze, it’s a filling and delicious dish that can easily be enjoyed as a weekday lunch or a light dinner.
This pasta salad is packed with protein, thanks to the delicious meats. Paired with an assortment of veggies, mozzarella, and a tangy dressing, it is the perfect side dish or lunch for when you want something nutrient packed and refreshing. If you want to make this dish more filling, you can add grilled chicken and serve over spring mix. This makes the meal both complete and extra nutritious.
FAQs
Q: What are some other mix-ins I can add?
A: You can add sliced pepperoni, steak (instead of chicken), or even chickpeas!
Q: What are the best pasta shapes for this recipe?
A: Rotini, penne, and farfalle are my favorite pastas to use for pasta salad.
Q: How long does pasta salad last/how do I store it?
A: Store pasta salad in an airtight container in the fridge for up to 3-5 days. It becomes more flavorful after a day in the fridge, as the pasta and mix-ins soak up the dressing!
Q: Are they any other mix-ins I can add?
A: If you want to change up the flavor you can sub red bell pepper with roasted red peppers. You can also add a salty profile with chopped olives.
Protein Packed Pasta Salad
Ingredients
For the salad:
- 1 lb tri color rotini
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 orange bell pepper chopped
- 1 red onion chopped
- 1 large carrot chopped
- ½ cup sharp cheddar cheese cubed
- ½ cup hard salami chopped
- ½ cup mozzarella pearls
- Balsamic glaze
For the dressing:
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 2½ tsp honey
- 1 shallot minced
- 1 tsp cracked black pepper
Instructions
- Boil your pasta until cooked, strain and rise with cold water & pat dry. Place in a large bowl.
- Finely chop all vegetables & add to bowl, add chopped salami & cheeses
- Combine dressing ingredients in a sealable jar and shake vigorously to emulsify. Top with Parmesan cheese, dressing + balsalmic glaze. Add additonal proteins if desired.
Notes
Made this before? Leave a comment below!
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