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High protein Italian pasta salad with chickpea rotini, deli ham, turkey pepperoni, salami, feta, provolone, and fresh vegetables in a large white serving bowl

High Protein Italian Pasta Salad

A quick, protein-packed Italian pasta salad with chickpea rotini, smoked deli meats, two types of cheese, and crisp vegetables tossed in a light Italian dressing. Ready in 25 minutes and ideal for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 5 portions
Course: Lunch, Salad, Side Dish
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz protein or chickpea rotini pasta any pasta shape works
  • 3/4 cup light Italian dressing Olive Garden light Italian recommended, start with half and add more to taste
  • 1/2 red onion chopped small, soak in cold water 5 minutes before using
  • 1 large bell pepper red, yellow, or orange, chopped
  • 1 medium cucumber peeled and diced
  • 8 oz smoked deli ham chopped into bite-sized pieces
  • 5 oz turkey pepperoni chopped
  • 5 oz light Italian dry salami chopped
  • 4 slices ultra-thin provolone cheese chopped into bite-sized pieces
  • 1/2 cup feta cheese crumbled by hand for better distribution
  • fresh basil optional, torn or chiffonaded

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting board and sharp knife
  • Two large serving spoons
  • Small bowl for soaking onion
  • Airtight storage containers

Method
 

  1. Cook chickpea or protein pasta in generously salted water until al dente. Drain immediately and rinse under cold water until fully cool.
  2. Soak diced red onion in cold water for 5 minutes. Drain and pat dry before using.
  3. Dice bell pepper and cucumber into small uniform pieces. Chop ham, turkey pepperoni, salami, and provolone into bite-sized pieces.
  4. In a large mixing bowl, combine cooled pasta, drained onion, vegetables, all three meats, and provolone. Add feta, crumbling gently by hand as you go.
  5. Drizzle half the Italian dressing over the bowl. Toss gently with two large spoons, taste, and add more dressing as needed.
  6. Add fresh basil if using. Refrigerate for at least 30 minutes before serving. Serve cold.

Notes

Cook pasta al dente for best texture. Soak red onion to reduce sharpness. Add dressing gradually to avoid over-saturating. Store dressing separately for longer freshness. Keeps up to 4 days refrigerated. Chickpea pasta freezes better than regular pasta.