Hi! I am writing this easy salad recipe as a perfect dish to take along to any BBQ or potluck. It’s a great side dish but also perfect for meal prep.
I have done a lot of pasta salad recipes but this one is slightly different with the roasted chickpeas. It’s such a simple way to add protein to a pasta salad, especially if you are vegetarian or vegan.
The dressing is super simple but you could also use any other pesto or dressing you love, like this pesto sauce recipe for pasta. If you are looking for a tomato-based dressing, consider this easy cream cheese tomato pasta sauce.
Main ingredients for this high protein pasta salad
Pasta – I have used penne pasta as I really love the shape! You could use any short pasta shape you like.
Cucumber – I have used mini cucumbers but use whatever you like.
Cherry tomatoes – You could use a large tomato, just chop into bite size pieces.
Corn – I have used a tin of corn but you could use fresh corn if it’s in season.
Red onion – I love the sharp taste of raw red onion but you could use a different onion or just leave it out.
Chickpeas – The star of the show! I have used canned chickpeas, they crisp up so perfectly and are such a great addition to this dish. It adds a lot of flavor and is a great source of protein.
Fresh herbs – I have used fresh rosemary to roast with the chickpeas and then basil to add into the salad. Flat leaf parsley and mint would also be great additions.
Fresh lemon – The dressing is made with fresh lemon juice and lemon zest is added to the salad too.
Expert tips
- Cook the pasta al dente – You don’t want soggy pasta so make sure you cook it perfectly to package instructions and really only add ¼ – ½ teaspoon of salt to the water.
- Don’t over cook the chickpeas – They are roasted for 30 minutes but you don’t want to go over that or they will be too chewy.
- Dressing – If you want to make a more substantial dressing then definitely give my easy 15 min brown butter sauce for pasta a go! The nutty flavor would pair wonderfully with the chickpeas.
- Season! Please always season to taste. Add salt and pepper until it tastes perfect to YOU.
How to make this high protein pasta salad
Full ingredient list, method and a short recipe tutorial video are in the recipe card below.
ONE: Toss the chickpeas with olive oil, salt, pepper and rosemary and roast for 30 mins at 400f.
TWO: Cook the pasta in a large pot of salted water to package instructions. Drain and rinse with cold water.
THREE: Whisk together the dressing ingredients.
FOUR: Add the cooked pasta, chopped vegetables, lemon zest and chickpeas to a large bowl and mix.
FIVE: Pour over the dressing and mix really well.
SIX: Add the chopped basil and let the salad sit for 15 minutes before serving.
How to store leftovers
Pasta salads are a great way to meal prep as they keep so well in the fridge. Store leftovers in an airtight container in the fridge for 3 – 4 days. Give it a good mix and taste for seasoning before serving.
Why pasta is a great salad ingredient
Pasta is a great addition to a salad as it bulks it up, adds texture and flavor. The chickpeas are such a great addition too, they add a bit more color, texture and protein. The combination of the roasted chickpeas with the fresh vegetables and pasta is so delicious! If you want to try making your own pasta for this salad, consider our homemade pappardelle pasta recipe.
Recipe FAQs
What pasta is best for a pasta salad?
I have used penne pasta as I love the shape but any other short pasta shape will work perfectly.
Can I make this pasta salad ahead?
Yes! You can make this the day before. I would add the dressing and basil just before serving.
How do you make a pasta salad not soggy?
Firstly, make sure you cook the pasta perfectly to package instructions and only add ¼ – ½ tsp of salt to the water. Most importantly, serve the pasta salad as soon as you can. The longer it sits, the softer the pasta will get.
Want some more pasta salad recipes?
A pasta salad is such an easy way to feed a crowd, it’s the perfect side dish at any BBQ or potluck. It’s also the perfect make ahead dish as it keeps so well in the fridge. If you loved this recipe then please check out my crunchy elote pasta salad recipe and my healthy creamy ditalini pasta salad recipe. If you want a delicious salad without the pasta then my creamy tomato burrata pasta recipe is such an easy recipe and one of my faves! Creamy Pesto Pasta Salad Oregano and Lemon Pasta Salad Burrata Salad
Recipe
Healthy High Protein Pasta Salad
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Large Salad Bowl
- 1 Pot
Ingredients
- 1 ½ cups dried penne pasta halved
- 1 x 400g chickpeas
- 2 tablespoons olive oil
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
- 2 rosemary sprigs
- 1 cup cherry tomatoes halved
- 1 cup corn kernels
- 1 cup chopped cucumber
- ½ small red onion finely diced
- Zest of one lemon
- ½ cup packed basil leaves roughly chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400f (200c) and line a baking sheet with parchment paper.
- Dry the chickpeas really well with a paper towel then toss with the olive oil, ½ tsp salt and pepper.
- Place on the baking sheet and roast for 15 mins, give them a mix around then roast for a further 15 mins.
- Cook the pasta in a pot of salted boiling water according to package instructions.
- Drain and rinse under cold water.
- Whisk together the dressing ingredients and set aside.
- In a large salad bowl combine the pasta, chickpeas, tomatoes, cucumber, corn, onion and lemon zest.
- Pour over the dressing and mix well.
- Add the basil, mix again and let it sit for 15 minutes before serving.
