By This high protein pasta salad is cold, bright, and punchy, the kind of thing you make on Sunday and happily eat all week! Chickpea pasta, a full can of chickpeas, fresh mozzarella, salami, pepperoncini, and a sharp lemon-herb dressing. 28g of protein per serving from real food. No chicken breast to cook, no powder to scoop. Just a bowl you'll actually want to keep coming back to.
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The thing about most high-protein pasta salad recipes is that you basically have to pre-cook something: grilled chicken, baked tofu, hard-boiled eggs. I tested this version specifically to skip that step, just like our high protein green goddess salad.
The protein here comes from the chickpea pasta itself, a can of chickpeas that goes straight from the can, and the salami and mozzarella you just toss in. And the dressing!! Don't even get me started on that! Pepperoncini brine is already sitting in the jar, and it makes a stellar vinaigrette (better than anything you'd get in a bottle). This one comes together in the time it takes to boil pasta!
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mix in a really, really big thing
I say thing because for a long time I used a bowl and it just wasn't big enough. Then I got the bright idea to just use a casserole dish!! And it was brilliant! It all mixes in there, and I use a metal one, so if I'm headed to a potluck, I can just take it right in the dish too. Looks nicer than a metal bowl, too!
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Pasta: I use chickpea pasta from Goodles (the best out there in my opinion), but any twirly pasta you like will work. Regular pasta is fine; it just reduces the overall protein.
- Chickpeas: Straight from the can, don't fuss over them, just drain them.
- Salami: People feel a certain way about preserved meat but I feel very strongly that it belongs in pasta salad. It's salty, hardy, and so yummy in this and our dense bean salad.
- Mozzarella Pearls: Is there anything more fun than these little creamy bites? I think not.
- Veggies and Herbs: I've made a variation of this salad for years, so many timesssss so I can strongly confirm the best vegetable additions are these. Cherry tomatoes, red onion, pepperoncini (banana peppers), fresh basil (do not skip this!!), lemon juice, and zest for the dressing.
- Salt: This deserves its own line because while this might seem like a lot of salt, I promise it is not! There are a lot of things the salt needs to season, so we need a good amount.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
the sauce in a jar
Shake the pepperoncini brine, olive oil, garlic, honey, oregano, lemon juice, zest, salt, and pepper together in a mason jar. The honey emulsifies the dressing so it coats the pasta evenly instead of pooling at the bottom of the bowl.
step by step: tips to nail this recipe every time
- Pull the pasta before you think it's done. Chickpea pasta overcooks fast and gets mushy in a cold salad if it's fully cooked out of the pot. Aim for firm al dente. It should have a little resistance when you bite through. It will soften as it sits in the dressing.
- Cool the pasta completely before dressing it. Hot pasta absorbs dressing like a sponge and leaves everything else dry. After rinsing under cold water, spread it out on a sheet pan or in a large bowl and let it sit for 5 minutes before adding anything. If you're in a rush, toss it with a small drizzle of olive oil to stop sticking while it cools.
- Let it rest before serving. 30 minutes in the fridge makes a real difference. The pasta absorbs the dressing, the flavors settle, and the garlic mellows from sharp to savory. If you're making it more than a few hours ahead, hold the fresh basil and mozzarella until just before serving so they stay fresh.
- Taste after it's rested. Then you can adjust salt or acid as needed. If it's too salty, add more fat (oil) to mellow it out.
quick recipe video
the dressing
The dressing is the thing that makes this salad taste like more than the sum of its parts. The pepperoncini brine is already seasoned and acidic - it does the work of red wine vinegar without requiring anything else in the pantry. The honey is small (just 1 tablespoon), but it's what keeps the dressing from tasting flat or too sharp. The lemon zest is what makes it bright rather than just sour.
If the dressing is too sharp for your taste, add a small additional drizzle of olive oil. If it needs more acid, add a squeeze more lemon.
Make-ahead: the dressing keeps in a jar in the fridge for up to a week. It's good on grain bowls, roasted vegetables, or as a marinade for chicken.
can I make this ahead of time?
I love a good pasta salad for a meal prep high protein lunch because it actually gets better as it sits. The pasta absorbs the dressing, and the flavors deepen overnight.
It stores super well in the fridge for up to 4 days. Before serving, toss with a small splash of olive oil if it looks dry - the pasta will have absorbed most of the dressing.
troubleshooting
The pasta got mushy: Chickpea pasta needs to be pulled early. Next time, take it off the heat 2 minutes before the package time and rinse immediately under cold water. For this batch: the texture won't recover, but the flavor is still good. Serve it the same day and don't make extra for later.
It tastes flat: This salad needs more salt and acid than you'd expect. Add a bigger pinch of kosher salt first; it should make the flavors pop immediately. If it still tastes flat after salt, add more lemon juice. The salami and pepperoncini do a lot of seasoning work, but the chickpeas and pasta need salt to come alive.
some testing notes
The biggest thing I dialed in through testing was salt level. The pepperoncini brine reads as very salty on its own, but actually needs backup; the chickpea pasta and chickpeas are completely unseasoned and absorb a lot of it. I landed on 2 teaspoons of kosher salt in the dressing (which sounds like a lot) plus well-salted pasta water.
Taste as you go, you can always add but can't take it back, and the right salt level is what makes this taste like something from a good Italian deli rather than a bowl of underdressed pasta.
Recipe
high protein pasta salad (15 minutes)
Ingredients
- 8 oz chickpea or protein pasta (Banza or Goodles)
- 1 15 oz can chickpeas (drained)
- 2 oz salami (chopped small)
- 8 oz fresh mozzarella pearls (1 pack)
- ½ cup pepperoncini (sliced (plus ⅓ cup brine reserved for dressing))
- 1 pint cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- 1 bunch fresh basil (thinly chopped)
dressing
- ½ cup olive oil
- ⅓ cup pepperoncini brine
- 1 whole lemon (juice and zest)
- 2 cloves garlic (minced or pressed)
- 1 tablespoon honey
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt (see notes)
- Black pepper to taste
Before you start!
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Instructions
- Cook 8 oz chickpea or protein pasta in well-salted water according to package directions, pulling it 1-2 minutes early (if it's chickpea pasta specifically). Drain and rinse immediately under cold water. Spread in a large bowl or on a sheet pan to cool quickly and completely.
- Combine ½ cup olive oil⅓ cup pepperoncini brine, zest and juice from 1 whole lemon, 2 cloves garlic minced, 1 tablespoon honey, 2 teaspoons dried oregano, 2 teaspoons kosher saltBlack pepper to tastein a jar. Shake well until combined.
- In a very large bowl or casserole dish, combine cooled pasta, 1 15 oz can chickpeas, 2 oz salami diced, 8 oz fresh mozzarella pearls, ½ cup pepperoncini diced, 1 pint cherry tomatoes1 small red onion chopped, and 1 bunch fresh basil chopped. Toss to combine.
- Pour about two-thirds of the dressing over the salad and toss. Taste, then add more dressing as needed.
- Refrigerate for at least 30 minutes before serving, then taste again and add the rest of the dressing as desired. Before serving, toss again and add a drizzle of olive oil or reserved dressing if the pasta looks dry.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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