Is chickpea pasta a complete protein?

Not on its own. Chickpeas contain most essential amino acids but fall short on methionine. That’s why pairing chickpea pasta with beans, Greek yogurt, or cheese helps create a more balanced protein profile. Together, they cover the bases.

How can I reach 40 g protein in a pasta salad without meat?

The easiest path is combining chickpea pasta, beans, and a Greek yogurt or cottage cheese dressing . That trio lands you in the 35–40 g range per serving, all plant-forward with dairy for extra protein density. Add hemp seeds or edamame for a final boost.

How long does high protein pasta salad keep in the fridge?

Stored in an airtight container, this salad stays fresh for 4–5 days . The chickpea pasta holds up better than wheat pasta, and the yogurt-based dressing doesn’t separate. Just give it a stir before digging in.

What dressing keeps pasta from getting soggy in meal prep?

Greek yogurt-based dressings win here. They cling to the pasta without soaking it, and they don’t turn watery over time like oil-heavy vinaigrettes can. For the longest storage, you can prep the pasta and veggies, then add dressing just before serving.

Which protein pasta brand is best tasting?

For meal prep, my pick is Banza . It holds its shape for days, has a hearty flavor, and delivers over 20 g protein per serving. Barilla Protein+ is great if you want a more classic wheat-like texture, but its protein count is lower.

High Protein Pasta Salad | 35-45g Protein & Vegetarian Option

High Protein Pasta Salad – 40 g Protein (Vegetarian Option)

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This creamy high protein pasta salad is packed with rotini pasta, cherry tomatoes, cucumbers, broccoli, olives, and red onion, all tossed in a Greek yogurt dressing. Delivering 35–40 g protein per serving, it’s a refreshing and satisfying recipe perfect for meal prep, quick dinners, or summer gatherings.

Author: Daniel Carter - Top Choice Recipes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Salad, Meal Prep
Method: No-Cook + Mix
Cuisine: Mediterranean-Inspired
Diet: Vegetarian

Ingredients

Scale

8 oz rotini chickpea pasta (or high protein pasta of choice)
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1 cup broccoli florets, blanched or raw
½ cup black olives, halved
½ red onion, thinly sliced
½ cup Greek yogurt (or blended cottage cheese)
2 tbsp olive oil
2 tbsp red wine vinegar (or lemon juice)
1 tsp Dijon mustard
1 garlic clove, minced
¼ cup fresh parsley, chopped

Salt and pepper, to taste

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Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Cook rotini pasta until al dente, then drain and rinse under cold water to stop cooking.
Make the Dressing
In a small bowl, whisk together Greek yogurt, olive oil, vinegar, Dijon mustard, garlic, salt, and pepper until smooth.
Combine the Ingredients
In a large mixing bowl, add the cooked pasta, cherry tomatoes, cucumber, broccoli, olives, and red onion.
Toss with Dressing
Pour the prepared dressing over the salad and toss gently until everything is evenly coated.
Garnish and Chill
Sprinkle with fresh parsley, cover, and chill in the refrigerator for 30 minutes before serving.

Notes

Keeps fresh for 4–5 days in an airtight container.
For extra protein, add grilled chicken, tuna, or chickpeas.
To keep pasta firm, cook al dente and rinse well.
Swap Greek yogurt for silken tofu or soy yogurt for a dairy-free option.

Nutrition

Serving Size: 1 bowl
Calories: 1 bowl
Sugar: 6 g
Sodium: 480 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 11 g
Protein: 37 g
Cholesterol: 15 mg

Find it online: https://www.topchoicerecipes.com/high-protein-pasta-salad/