This is one of those pasta salads that checks all the boxes—high-protein, super satisfying, and still fresh enough to feel like summer. It’s loaded with chicken sausage, chickpeas, and crunchy veg, all tied together with a punchy lemon pepper vinaigrette that brings just the right amount of brightness and bite.

It comes together quickly, is super flexible based on what you’ve got on hand, and holds up beautifully in the fridge for a few days. Definitely a recipe to keep in your back pocket all season long—for BBQs, meal prep, or those nights when it’s just too hot to turn the oven on.

Why You’ll Love this Recipe:

• High-protein: Between the chicken sausage, chickpeas, and mozzarella pearls, this pasta salad is hearty and satisfying.
• Easy homemade vinaigrette: The lemon pepper dressing comes together in minutes with fresh lemons and pantry staples.
• Perfect for meal prep: Holds up well in the fridge for a few days so it’s great for lunches, dinners, or quick snacks.
• Totally customizable: Swap the veggies, protein, or pasta shape based on what you’ve got on hand.
• Make-ahead friendly: It actually gets better as it sits, so don’t be afraid to prep it the day before your BBQ or picnic.

Ingredients for High Protein Pasta Salad:

Pasta: Starting with the base of the salad, I opted for mini farfalle. Switch it up and use any pasta shape you like, or even grab a higher-protein pasta option like chickpea or lentil-based pasta.

Chicken sausages: I love sausage as a slightly unexpected pasta salad protein. I used the precooked chicken sausages from Trader Joe’s and gave them a quick char on the grill for extra flavour. Use any kind you like, and cook or heat according to package instructions. Chopped grilled chicken would work well too.

Mozzarella pearls: You can typically find pearled mozzarella balls in the deli section of your grocery store, and I love the creamy texture the pearls add to the salad. If you can’t find them, just chop up any fresh mozzarella and add it in!

Chickpeas: Beans are always a good way to add extra protein and fiber to a dish, and I think chickpeas are so underrated! Drain and rinse the can before adding it to your salad for the freshest taste. Feel free to swap in any type of bean you like here.

Roasted red peppers: I used jarred roasted peppers for a bit of tang and smokiness. If you’re not into the pickled flavour, swap in chopped fresh bell pepper instead.

Marinated artichoke hearts: Another nod to Italian antipasto flavours! Drain and chop them before adding to the mix.

Cucumbers: I love cucumbers in this salad to bring a fresh crunch and pop of green that balances out the richer ingredients.

Fresh herbs: I went with chives, but basil, dill, or Italian parsley would all be great. You can use dried herbs, but fresh herbs really elevate the salad.

Ingredients for the Lemon Pepper Vinaigrette:

Lemon juice and zest: The backbone of the dressing is the juice and zest of two lemons for plenty of brightness against the hearty pasta salad.

Olive oil: Along with the lemon juice, olive oil forms the base of the dressing, so this is a good opportunity to use that fancy olive oil you’ve been saving for something special. I like extra virgin for its bold flavour.

Garlic: Grated garlic blends right into the vinaigrette and adds depth to every bite.

Dijon mustard: Adds a little bite and helps the vinaigrette emulsify. If you’re not a mustard fan, you can leave it out.

Salt & black pepper: A big pinch of salt and lots of freshly cracked black pepper complete the dressing and that lemon pepper flavour profile we’re going for. Give it a taste after mixing and adjust the salt & pepper if you think it needs a bit more.

Prep for High Protein Pasta Salad:

A lot of the prep can be done ahead of time to make assembly quick and easy. This salad also holds up really well in the fridge, so feel free to make it when you have time. It truly gets better as it sits.

• Chop up the cucumbers, roasted red peppers, marinated artichoke hearts, and fresh herbs.
• Drain and rinse the chickpeas.
• If you choose to boil the pasta ahead of time, hit it with a bit of olive oil so it doesn’t stick together.
• The vinaigrette can be made in advance too. Just store it in a sealed jar in the fridge and give it a good shake before using to re-emulsify.

How to Make High Protein Pasta Salad:

Step One:

Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions, or until al dente. Drain and transfer to a large mixing bowl.

Step Two:

While the pasta cooks, heat or grill your chicken sausages. I used the precooked ones from Trader Joe’s and gave them a quick char for extra flavour.

Step Three:

Chop up the sausages, roasted red peppers, marinated artichokes, cucumber, and fresh herbs. Add everything to the bowl along with the mozzarella pearls and chickpeas.

Step Four: Make the Vinaigrette

In a small jar or bowl, combine the lemon juice and zest, olive oil, grated garlic, Dijon mustard, salt, and a generous amount of black pepper. Give it a quick whisk or shake for a more emulsified dressing. Taste and add more salt and black pepper if needed.

Step Five:

Pour the vinaigrette over the pasta salad and toss until everything is well coated. Taste and adjust seasoning if needed. Serve right away or refrigerate for later.

Substitutions for High Protein Pasta Salad:

Pasta: Use any short pasta shape you like. For a gluten-free version, use your favourite GF pasta, or try a chickpea or lentil-based pasta for even more protein.

Chicken sausage: Swap in any kind of sausage you like, or grilled/rotisserie chicken.

Mozzarella pearls: Any fresh mozzarella will work, just chop it into bite-sized pieces. Feta or goat cheese would also be great if you want something tangier.

Chickpeas: White beans (like cannellini or navy beans) or even black beans can work in place of chickpeas.

Roasted red peppers: Not into the jarred version? Use fresh bell peppers instead, or try sun-dried tomatoes for a different twist.

Marinated artichokes: If you’re not a fan, just leave them out or replace with something else briny like olives or capers.

Cucumber: Swap in chopped celery or snap peas for a different kind of crunch.

Fresh herbs: Use whatever you have on hand—basil, dill, parsley, chives, mint, or a mix. In a pinch, a sprinkle of dried Italian seasoning will still give good flavour.

How to Store High Protein Pasta Salad:

Store the pasta salad in an airtight container in the fridge for up to 4 days. The flavours actually get better as it sits, so it’s great for making ahead. If the pasta absorbs some of the vinaigrette over time, just add a drizzle of olive oil or a squeeze of lemon before serving to freshen it up.

I like storing in small containers to grab for quick lunches.

I don’t recommend freezing this one—the texture of the veggies and cheese won’t hold up well.

If you always wish your pasta salad had more substance, this is the one for you! Tag me on social if you try it out, @britacooks! xx