Say hello to your new favorite pasta salad! This Protein Pesto Pasta Salad is fresh, filling, and ridiculously easy to throw together. It’s packed with crisp veggies, chickpeas, creamy feta, and a dreamy pesto-yogurt dressing that ties it all together. Plus, we’re using Barilla’s protein pasta, so it’s not just tasty—it’s got some serious staying power. Perfect for lunch prep, backyard hangs, or those days when you want something quick but still feelin’ fancy.
Ingredients for Pesto Pasta Salad Recipe
- Protein Pasta- 12 oz. of protein penne pasta. There are many brands available now that offer protein pasta. I like Barilla Pasta, but any brand is fine. Banza is a brand of pasta made with chickpeas that is good. Trader Joe’s also carries a chickpea pasta as well as a red lentil pasta. So there is a lot to choose from. If protein pasta is not your thing, just use regular white pasta. If you have a gluten sensitivity, use gluten-free pasta. Follow the package directions and cook until al dente. Let the pasta cool before assembling the salad.
- Red Onion- I/4 cup of red onion, diced or thinly sliced. Raw onion can be strong and overpower a dish, so it’s important to be mindful when adding it to a dish that a lot of people will be eating. I only add a small amount of red onion to this salad for that exact reason. That being said, if you have onion lovers out there, go ahead and add more!
- Red Bell Pepper- 1/2 cup of diced red bell pepper. I prefer red peppers over green because of their mild sweetness, and it add a pop of color to the salad. You could always substitute green or yellow if you prefer. For a different taste, try using jarred roasted bell peppers. The smoky-sweet flavor lends itself nicely to this salad.
- Cucumber- 1/2 cup of cucumber, quartered. I like to use small Persian cucumbers, but an English cucumber is also great in this recipe. If using the larger size cucumber, cut it into quarters so the pieces are bite-sized.
- Cherry Tomatoes- 1/2 cup of fresh cherry tomatoes, halved, or you could use grape tomatoes as well. Consider sun-dried tomatoes for a different flavor.
- Chickpeas- 1 can of Chickpeas drained & rinsed.
- Feta Cheese- 8 ounces of Feta cheese, crumbled.
- Salt & Pepper to taste
- Fresh Lemon- Option to squeeze fresh lemon juice over the salad just before serving. The lemon juice brightens everything up.
Dressing Ingredients:
- Plain Greek Yogurt- 1/2 cup of plain Greek yogurt. I like to use 2% fat, but whole or nonfat yogurt work just as well. Just be sure to get plain Greek yogurt.
- Pesto- 1/2 cup of pesto. Any kind of pesto will work. Try my homemade pesto sauce or buy your favorite brand. Store-bought pesto can be found in the section with spaghetti sauce or in the cold section where fresh pasta is found. Traditional pesto is made with pine nuts, so if you have an allergy, I recommend making your own and leaving out the pine nuts.
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add 12 oz. of Barilla protein penne pasta and cook according to the package directions. Drain and drizzle with a little olive oil, then stir to coat the noodles. Set aside to cool completely. I don’t recommend running cold water on the pasta to cool it down because it washes away the starch that is on the pasta, and that starch helps the dressing stick to the noodles.
Step 2: Make the Dressing
In a small bowl, mix together ½ cup pesto and a small container of plain Greek yogurt (it’s about 1/2 cup). Stir until smooth and creamy. Set aside until you’re ready to assemble the salad. The pesto can be made several days in advance and stored in an airtight container in the refrigerator.
Step 3: Prep the Veggies and Chickpeas
Dice or thinly slice ¼ cup red onion. Dice ½ cup red bell pepper. Halve or quarter ½ cup cucumber and ½ cup cherry tomatoes. Drain and rinse 1 can of chickpeas.
Step 4: Combine Ingredients
In a large mixing bowl, add the cooled pasta, red onion, bell pepper, cucumber, tomatoes, and chickpeas. Pour the dressing over the top and gently stir with a wooden spoon until everything is well coated. Taste and add salt and pepper to taste. I also like to squeeze the juice of one lemon over the top and stir to combine. The lemon juice adds a freshness and brightness to the salad that I really like.
Step 5: Add the Feta and Finish
Sprinkle in 8 oz. of crumbled feta cheese. Give the salad one final toss to distribute the feta evenly. Serve immediately or chill until you’re ready to eat!
This Protein Pesto Pasta Salad is the kind of easy recipe you’ll come back to again and again. It’s perfect for meal prep, makes a high protein easy lunch or light dinner, and works just as well as a perfect side dish for cookouts, picnics, or weeknight dinners. Want to make it even heartier? Add some grilled chicken breast or sliced flank steak on top for a complete, protein-packed meal. Fresh, flavorful, and super satisfying—don’t be surprised if it becomes a staple in your kitchen. If you give it a try, let me know how you liked it!
More Recipes to Try!
Pasta Salad with Spinach tossed with Soy Ginger Vinaigrette
Protein Pesto Pasta Salad
This Protein Pesto Pasta Salad is the ultimate easy meal—loaded with fresh veggies, chickpeas, feta, and tossed in a creamy pesto dressing. Light, satisfying, and perfect for lunch, dinner, or your next get-together!
Ingredients
- 12 oz. Protein Penne Pasta (preferably Barilla protein pasta )
- I/4 cup red onion, diced or thinly sliced
- 1/2 cup diced red bell pepper or jarred roasted bell peppers
- 1/2 cup cucumber, halved or quartered
- 1/2 cup Cherry tomatoes, halved
- 1 can of Chickpeas drained & rinsed
- 8 oz. Feta cheese, crumbled
- Salt & Pepper to taste
- 1 lemon- Option to squeeze fresh lemon juice at the end before serving.
Dressing
- 1/2 cup Plain Greek yogurt (small container 5.3oz)
- 1/2 cup pesto
Instructions
- Prepare pasta according to package directions. Drain pasta and drizzle olive oil over the top and stir to coat noodles. Set aside until pasta has cooled.
- Prepare dressing by combining pesto and yogurt in a small bowl. Stir together until fully combined. Set aside until ready to toss salad.
- Prep ingredients by cutting veggies and draining chickpeas.
- To a large bowl, add cooled pasta, red onion, bell peppers, cucumbers, tomatoes, and chickpeas.
- Add dressing and combine by stirring with a wooden spoon. Once the pasta is evenly coated with the dressing, add the feta cheese and squeeze the juice of one lemon over the top. Taste and season with salt and pepper if needed. Toss again and serve.
Notes
To mix things up, consider trying jarred roasted red bell peppers. They are not crunchy like fresh bell peppers are, but the flavor is delicious.
Recommended Products
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Tidita 12" Salad Bowl Set with 2 Wooden Hands - Large Acacia Wood Serving Bowl with Serving Utensils - Big Mixing Bowl for Fruits, Salad,Pasta for Kitchen Counter (12" Diameter x 4.5" Height) -
HENCKELS Classic Razor-Sharp 8-inch Slicing Knife, German Engineered Informed by 100+ Years of Mastery, Stainless Steel -
Extra Large Cutting Board, 17.6" Bamboo Cutting Boards for Kitchen with Juice Groove and Handles Kitchen Chopping Board for Meat Cheese board Heavy Duty Serving Tray, XL, Empune
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 363Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 495mgCarbohydrates: 30gFiber: 6gSugar: 10gProtein: 37g
I have included an estimation of the nutrition information for this recipe. However always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
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