This High-Protein Pasta Salad made with Banza’s chickpea pasta is the perfect dish to enjoy as a side or even on its own as a satisfying lunch. With a higher protein content than regular pasta and a gluten-free option that actually holds up well, this salad is a great addition to your weekly meal rotation. It’s loaded with veggies, salami, and fresh basil, all tossed in your favorite Italian dressing. Whether you're serving it alongside grilled chicken at a summer BBQ or packing it up for a quick, delicious lunch, this salad has all the flavors and textures you love.
For me, pasta salads have always been a go-to during summer. Growing up, we’d eat outside and almost always pair our meals with a version of pasta salad. As a competitive figure skater, pasta salads were also a staple pre-competition meal. When I went gluten-free about seven years ago, I let pasta salads go, until I discovered Banza pasta—it brought this summer classic back into my life, and now it's a favorite once again!
Ingredients for High Protein Pasta Salad
- 8 oz Banza chickpea pasta
- ½ cup chopped salami
- 1 cup chopped cucumbers
- 1 can black olives
- 1 cup cherry tomatoes
- 1 handful shredded mozzarella cheese
- 1 handful fresh basil leaves
- 2 cups Italian dressing (use your favorite brand)
Instructions
- Cook the pasta according to the package directions and drain. Set aside to cool.
- While the pasta is cooling, chop up all the veggies and mix-ins—cucumbers, tomatoes, black olives, salami, and mozzarella. Feel free to customize based on your preferences or what's in your fridge!
- In a large bowl, combine the pasta and chopped ingredients, then stir in your choice of Italian dressing until everything is evenly coated.
- Serve immediately for a fresh, room-temperature salad, or chill in the refrigerator if you prefer a cold pasta salad.
Storage Suggestions
- Fridge: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even better the next day!
- Meal Prep Tip: Prepare the salad without the dressing and add it just before serving to keep the veggies crisp and fresh.
Ready to bring this protein-packed pasta salad into your rotation?
Give it a try, and don’t forget to tag me on Instagram—I’d love to see how you customize it!
Print
High Protein Italian Pasta Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This High Protein Pasta Salad made with Banza pasta is loaded with veggies and salami and tossed in Italian dressing.
Ingredients
- 8 oz Banza chickpea pasta
- ½ cup chopped salami
- 1 cup chopped cucumbers
- 1 can black olives
- 1 cup cherry tomatoes
- 1 handful shredded mozzarella cheese
- 1 handful fresh basil leaves
- 2 cups Italian dressing (use your favorite brand)
Get Recipe Ingredients
Instructions
- Cook the pasta according to the package directions and drain. Set aside to cool.
- While the pasta is cooling, chop up all the veggies and mix-ins—cucumbers, tomatoes, black olives, salami, and mozzarella. Feel free to customize based on your preferences or what's in your fridge!
- In a large bowl, combine the pasta and chopped ingredients, then stir in your choice of Italian dressing until everything is evenly coated.
- Serve immediately for a fresh, room-temperature salad, or chill in the refrigerator if you prefer a cold pasta salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
