Description
If you’re tired of boring lunches, this high-protein Italian pasta salad is a total upgrade. It’s colorful, filling, and packed with bold flavors and crunch. You can make it ahead, keep it in the fridge, and enjoy a satisfying meal in minutes. Perfect for school, work, or quick dinners.
Ingredients
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12 oz (340 g) rotini pasta
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1 cup sliced salami (or cooked chicken breast)
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1 cup cherry tomatoes, halved
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1 cup diced cucumber
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1 cup diced red or yellow bell pepper
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¼ cup thinly sliced red onion
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½ cup mozzarella pearls or diced mozzarella
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½ cup plain Greek yogurt
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¼ cup Italian dressing
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1 tbsp red wine vinegar
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1 tsp Italian seasoning
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Salt and black pepper to taste
Instructions
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Cook the pasta
Boil pasta in salted water until al dente. Drain and rinse under cold water to cool completely. -
Make the dressing
In a large bowl, whisk Greek yogurt, Italian dressing, red wine vinegar, Italian seasoning, salt, and pepper until smooth. -
Combine
Add cooled pasta, salami, tomatoes, cucumber, bell pepper, onion, and mozzarella to the bowl. -
Toss
Mix gently until everything is well coated. -
Chill
Cover and refrigerate at least 30–60 minutes before serving for best flavor.
Notes
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Cool pasta fully before mixing so the dressing stays creamy, not absorbed too fast.
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Add extra protein like chickpeas, grilled chicken, or tuna if you want it more filling.
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If it dries out after chilling, stir in a spoon of yogurt or a splash of dressing.
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For meal prep: keep 3–4 days refrigerated in a sealed container.
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Milder onion flavor: soak sliced onion in cold water for 10 minutes, then drain.