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A vibrant high protein vegetarian pasta salad topped with a generous dollop of creamy Whipped Feta & Herb Dressing, fresh dill, and colorful radishes.

Delicious High Protein Vegetarian Pasta Salad

myrecipe
This vibrant, satisfying high protein vegetarian pasta salad is a meal prep champion, featuring al dente pasta, fresh spring vegetables, and a luscious lemon tahini dressing. Packed with over 30g of plant-based protein, it's perfect for nutritious and delicious meals on busy days.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Total Time 55 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 4 servings
Calories 550 kcal

Equipment

  • large pot
  • Medium bowl
  • Whisk
  • largest mixing bowl

Ingredients
  

for the lemon tahini dressing:

  • 1/2 cup plain unsweetened yogurt
  • 1/4 cup tahini
  • 1 large lemon zested and juiced
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon garlic powder
  • sea salt to taste
  • cold water as needed to thin

for the pasta salad:

  • 12 ounces high protein pasta such as lupini bean or chickpea
  • 1 1/2 cups shelled edamame fresh or frozen
  • 1 cup green peas fresh or frozen
  • 12 ounces asparagus woody ends trimmed off and cut into bite-sized pieces
  • 1 small bunch radishes thinly sliced
  • 1/2 cup dill chopped
  • 1/2 cup chives chopped
  • 2/3 cup pistachios chopped
  • 6 ounces feta crumbled
  • sea salt to taste

Instructions
 

Preparing the Pasta and Vegetables

  • Bring a large pot of salted water to a rolling boil, then add your high protein pasta. Cook the pasta according to package instructions for an al dente bite, reducing recommended cooking time by one to two minutes.
  • During the final two minutes of the pasta's cooking time, add shelled edamame, green peas, and chopped asparagus to the boiling water.
  • Taste pasta to confirm doneness, then strain all contents and immediately rinse under cold water for 30 to 60 seconds to halt cooking and prevent sticking. Drain thoroughly.

Crafting the Creamy Lemon Tahini Dressing

  • In a medium bowl, whisk together plain unsweetened yogurt, tahini, lemon zest and juice, maple syrup, garlic powder, and sea salt to taste.
  • Gradually whisk in cold water, one tablespoon at a time, until the dressing achieves a smooth, drizzleable consistency.

Assembling the Salad and Finishing Touches

  • In your largest mixing bowl, combine the cooled and drained pasta and vegetables with thinly sliced radishes, fresh dill, chives, pistachios, and crumbled feta.
  • Pour about half of the prepared lemon tahini dressing over the ingredients. Toss thoroughly until everything is beautifully coated.
  • Taste and add more dressing or sea salt until flavors are perfectly balanced, then serve.

Notes

Pro Tips: For superior flavor and texture, quick-roast frozen corn under the broiler for 3-5 minutes until browned but still tender. If using kale, massage the dressing into the leaves for a few minutes to tenderize it and reduce bitterness. Dice your vegetables small and uniform for the best texture in every bite; a veggie chopper can speed this up. Let the finished pasta salad chill for at least 30 minutes before serving to allow the flavors to meld together. Add finely diced onions and peppers to the bottom of the bowl before adding the hot, drained pasta to lightly cook them and mellow their raw bite.
Common Mistakes to Avoid: Do not overcook the pasta. It must be cooked al dente (with a slight bite) so it doesn't turn mushy after absorbing the dressing. Avoid using vegetables that get soggy quickly, like cucumbers and tomatoes, if you plan to meal prep the salad for several days. Forgetting to rinse the pasta with cold water after cooking. This step is critical to stop the cooking process and prevent the pasta from sticking together.
Serving & Storage: Enjoy this pasta salad chilled as a refreshing main course or as a hearty side dish. Garnish with extra fresh dill, chives, and lemon wedges for added brightness. For an extra protein and crunch boost, consider sprinkling with hemp seeds or toasted pumpkin seeds just before serving. Store leftover pasta salad and any remaining dressing separately in airtight containers for up to 3-4 days. If the dressing thickens in the refrigerator, whisk in a tablespoon or two of cold water until it reaches your desired consistency before tossing with leftovers.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 7gCholesterol: 15mgSodium: 500mgPotassium: 550mgFiber: 12gSugar: 8gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 15mg
Keyword chickpea pasta, edamame, Healthy, High Protein, lemon tahini dressing, lupini pasta, meal prep, pasta salad, plant-based, spring vegetables, vegetarian
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