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    Home » Recipes » Salads

    Easy, Healthy Pasta Salad (High in Protein)

    Updated: Apr 24, 2024 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Looking for a fresh twist on your meal prep this week? Dive into this healthy pasta salad that packs a protein punch and keeps things light and flavorful!

    bowl of green high-protein healthy pasta salad garnished with halved cherry tomatoes, broccoli, and fresh basil leaves, accompanied by a bowl of cherry tomatoes and a kitchen towel
    Jump to Recipe Print Recipe Comments

    Now, let's talk about the heart of this dish—the fusion of salad and pasta. It's a culinary match made in heaven, where the freshness of a salad meets the comfort of pasta.

    This recipe is a nod to our cherished high-protein pasta sauce recipe and draws inspiration from the rustic charm of our Italian peas and pasta recipe, marrying the best of both worlds in a dish that's bursting with flavor and brimming with nutrients.

    We took the ideas of those recipes and remembered how we used our creamy vegan sauce recipe to put it into almost everything we could think of. However, we wanted something oil-free and super healthy as we prepared for the Summer; that is how we came up with the fantastic pasta sauce.

    Jump to:
    • 💚 Why you will love this recipe
    • 🧾 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💡 Expert Tips
    • 📖 Variations
    • 🥢 How to serve
    • 🥡 Storage
    • ❓ FAQ
    • 📚 More healthy salads
    • 📋 Recipe
    • 💬 Reviews and Comments

    💚 Why you will love this recipe

    • Easy to make
    • Nutrient-rich ingredients
    • Flavorful comfort food
    • Versatile meal options
    • Perfect for meal prep
    • High in protein

    🧾 Ingredients

    The ingredients that make this protein meal good are:

    labeled ingredients to make a high-protein healthy pasta salad.
    • Broccoli: Blended for a creamy texture in the dressing and reserved in florets for a crunchy element, enriching the salad with anti-cancer properties, vitamins C and K.
    • Green peas: These are frozen to lock in freshness and a sweet pop of flavor. They're a great protein source and are typically greener.
    • Fresh basil: Brings a bright, herbal freshness that elevates the dish.
    • Red onion: Offers a sharp bite that contrasts the other flavors beautifully.
    • Garlic: Infuses the salad with a warm, aromatic depth.
    • Chickpea pasta: A gluten-free option that boosts the protein content significantly.
    • Grape tomatoes: Burst with juicy sweetness, adding color and texture to the dish.

    See the recipe card for quantities.

    Substitutions

    Original IngredientSuggested Substitution
    BroccoliCauliflower or more Green peas
    Green peasEdamame or Spinach
    Fresh basilArugula
    Red onionShallots, Leeks, or Green onions
    GarlicGarlic powder
    Chickpea pastaOther Gluten-Free and Protein-packed pasta like Edamame, or Lentil pasta
    Grape tomatoesCherry tomatoes or plum tomatoes

    🍽 Equipment

    A saucepan to sauté veggies, a pot to boil the pasta, and a blender to make the green pasta sauce.

    🔪 Instructions

    To make this wholesome pasta, start by washing your fresh ingredients thoroughly.

    roughly chopped red onions, minced garlic, sliced broccoli stems, and detached florets.

    Step 1: Coarsely chop the red onions and garlic, and prepare the broccoli by cutting the stem into small pieces and separating the florets.

    sautéing red onions, garlic, green peas, and broccoli.

    Step 2: In a pan over medium heat, sauté the garlic, red onions, broccoli pieces, and green peas.

    Pouring lemon juice into a hot pan to deglaze and lift the flavors from sautéed garlic, onions, green peas, and broccoli, creating a fragrant and colorful mixture.

    Step 3: Keep sautéing until the onions become translucent, which should take about 3 to 5 minutes.

    Top view of a blender jar filled with colorful ingredients ready to be blended: red onion, garlic, broccoli, peas, spinach leaves, and a spoonful of seasoning.

    Step 4: Transfer the sautéed veggies into a blender and add basil, salt, and pepper.

    Hint: Set aside some broccoli florets for garnish and add textures to your bites.

    A person pours water from a measuring cup into a high-speed blender containing a vibrant green pasta sauce.

    Step 5: Pour in water bit by bit, blending until you achieve a creamy mixture that suits your taste.

    Chickpea pasta boils in a large pot filled with bubbling water,

    Step 6: Boil the chickpea pasta as per the instructions on the packet, keeping in mind that it might cook quicker than regular pasta.

    Hint: Reserve about 1 and ½ cups of starchy pasta water before straining.

    Pouring vibrant green broccoli sauce into a pot of freshly cooked pasta

    Step 7: After draining the pasta, stir it back into the pot and combine it with the creamy vegetable sauce, using pasta water to fine-tune the sauce’s thickness if necessary.

    A bowl of green pasta salad is being served with a wooden spoon, showcasing the creamy texture and mix of vegetables, with a pan of more pasta salad visible in the background.

    Step 8: Dish out the pasta into bowls and garnish with halved grape tomatoes and bright green broccoli florets.

    💡 Expert Tips

    For perfect pasta every time, start by ensuring your water is at a rolling boil before adding the chickpea pasta—this helps it cook evenly and prevents sticking.

    When sautéing the vegetables, keep them moving in the pan to ensure they caramelize nicely without burning, unlocking maximum flavor.

    Blend the vegetable mixture until completely smooth for that luxurious creamy sauce; if it's too thick, add water a tablespoon at a time to reach the perfect consistency.

    Lastly, don’t skip on the final garnish—those fresh tomatoes and broccoli add a pop of color and a delightful contrast in texture and freshness to each bite.

    📖 Variations

    If you’re looking to switch things up, try using arugula in place of basil for a peppery kick that complements the creamy sauce.

    Another great variation is to swap out the green peas for cooked white beans or these instant-pot chickpeas; just keep in mind that the sauce might be a tad less vibrant, and you might need a little extra water to reach the desired creamy consistency due to their starchiness.

    🥢 How to serve

    Chilled: Let the pasta cool down and serve it cold, making it a refreshing choice for picnics or a light lunch on a warm day.

    A bowl of creamy green healthy pasta salad topped with cherry tomatoes, broccoli florets, and fresh basil,

    Warm: Serve the pasta salad warm for a comforting and hearty meal, ideal for chilly days or when you need a satisfying dinner. If you go for this option, we recommend serving a cold cucumber soup as an appetizer and also using the blender so there is less mess in the kitchen.

    Dipping Sauce: Allow the sauce to thicken by chilling it in the fridge, then use it as a dip for an array of raw or parboiled vegetables, like broccoli florets and carrot sticks, for a creative appetizer or snack.

    🥡 Storage

    In the Fridge: Store any leftover pasta salad in an airtight container; it'll keep well for up to 3 days. When you're ready to reheat, gently warm it in a saucepan over low heat, adding a splash of water or plant milk to loosen the sauce and bring back its creamy texture.

    Freezing for Later: You can freeze the vegetable sauce separately by spooning it into a freezer-safe container. When you're ready to enjoy, thaw it in the refrigerator overnight and then reheat it on the stove, stirring in a little water if needed for creaminess.

    Meal Prep: For meal prep, prepare the sauce ahead of time and refrigerate. Boil fresh pasta when you're ready to eat and mix with the sauce for a quick and easy meal. If you have a combination of pasta and sauce that needs reheating, don't forget to add a touch of liquid to retain moisture and revive the flavors.

    ❓ FAQ

    What if I don’t have chickpea pasta?

    Feel free to use any pasta you have on hand. Whole wheat or other legume-based pastas work great and keep the recipe high in protein.

    Is this pasta salad gluten-free?

    Legumes pasta like this one, is naturally gluten-free, but always check the packaging to make sure it's produced in a gluten-free facility if you're sensitive to cross-contamination.

    📚 More healthy salads

    Looking for healthy salads that are not full of junk and nurture your body?

    • plated marinated raw zucchini salad.
      Marinated Raw Zucchini Salad
    • kale quinoa salad.
      Easy Kale and Quinoa Salad
    • fennel apple salad.
      Fennel Apple Salad
    • citrus fennel salad.
      Fresh Aromatic Citrus Fennel Salad

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    And for even more recipes, join the Easy Vegan and Vegetarian Recipes Facebook group for support, inspiration & fun!

    📋 Recipe

    bowl of green high-protein healthy pasta salad garnished with halved cherry tomatoes, broccoli, and fresh basil leaves, accompanied by a bowl of cherry tomatoes.

    Easy, Healthy Pasta Salad (High in Protein)

    Author: Gustavo De Obaldia
    Indulge in a healthy and flavorful pasta salad featuring fresh ingredients like broccoli, peas, basil, and red onion. This protein-packed option is perfect for meal prep.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Main Course
    Cuisine Healthy, Italian-Inspired, Mediterranean
    Servings 4 Servings
    Calories 386 kcal

    Equipment

    vitamix professional blender.
    (affiliate link)
    Vitamix Blender (affiliate link)
    Cuisinart Chef's Classic Stainless Nonstick 2-Piece 9-Inch and 11-Inch Skillet Set - Black And Silver.
    (affiliate link)
    Skillet (affiliate link)
    our favorite Ultra Nonstick Copper small Sauce Pan with Lid.
    (affiliate link)
    Medium Saucepan (affiliate link)

    Ingredients
     
     

    • 8 oz broccoli fresh or frozen
    • 1 cup green peas frozen
    • 1 oz fresh basil one bunch
    • ¼ red onion small
    • 4 cloved garlic
    • 14 oz chickpea pasta
    • 1 tablespoon lemon juice
    • 1 cup grape tomatoes
    • 1½ cups starchy pasta water
    • 1 teaspoon fine sea salt
    • ¼ teaspoon black pepper
    Prevent your screen from going dark

    Directions
     

    • Chop the red onions and garlic coarsely.
    • Prepare Broccoli: Cut off the stem and chop it into small pieces. Separate the broccoli florets.
    • Sauté the chopped garlic, red onions, broccoli pieces, and green peas in a pan over medium heat.
    • Continue sautéing for 3-5 minutes until the red onions turn translucent.
    • Blend: Add the sautéed vegetables to a blender. Add the basil, salt, and peppet. Adjust the texture by adding water gradually until the mixture is creamy and reaches your desired consistency.
      Reserve Broccoli: Set aside some broccoli florets for garnish.
    • Cook Pasta: Boil chickpea pasta according to package directions.
      Note that gluten-free pasta like chickpea and lentil pasta may have shorter cooking times.
    • Reserve Pasta Water: Before straining, reserve about 1 and ½ cups of the starchy pasta water.
    • Strain and Mix: Drain the pasta and return it to the pot. Mix in the creamy vegetable sauce, adding reserved pasta water as needed to adjust consistency.
    • Serve: Plate the pasta in bowls. Top with halved grape tomatoes and the reserved broccoli florets.

    Nutrition Facts

    Calories: 386kcalCarbohydrates: 66gProtein: 28gFat: 6gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 712mgPotassium: 304mgFiber: 18gSugar: 12gVitamin A: 1005IUVitamin C: 67mgCalcium: 125mgIron: 11mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. padma

      May 29, 2024 at 7:07 am

      5 stars
      Thank you for this lovely recipe. With summer fast approaching, this is just the kind of dish that I was looking for!

      Reply
    2. Beth

      April 25, 2024 at 12:00 pm

      5 stars
      I LOVE this recipe! Pasta salad is one of my favorite sides, and this healthier version is so great.

      Reply
      • Our Plant-Based World

        April 26, 2024 at 5:18 am

        Hi Beth,

        We're so glad you love the pasta salad! It's wonderful to hear that it's become one of your favorite sides. Thank you for embracing a healthier version and for your fantastic feedback. Keep enjoying those tasty dishes!

        Happy eating,
        Gus & Joaco

        Reply

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