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Top-down view of High-Protein Italian Pasta Salad with rotini, salami quarters, and crumbled feta in a white bowl. (High-Protein Italian Pasta Salad)

High-Protein Italian Pasta Salad

A vibrant High-Protein Italian Pasta Salad featuring rotini, savory salami quarters, and creamy feta cheese tossed in a zesty herb vinaigrette. Perfect for healthy meal prep and summer gatherings.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Salad, Side Dish
Cuisine: Italian-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz Rotini Pasta 450g, cooked al dente
  • 8 oz Cured Salami 225g, sliced into quarters
  • 6 oz Feta Cheese 170g, crumbled
  • 1 pint Cherry Tomatoes 250g, halved
  • 1 large English Cucumber 300g, sliced into half-moons
  • 1/2 medium Red Onion 100g, thinly sliced
  • 1 cup Black Olives 150g, sliced
  • 1/4 cup Fresh Parsley 10g, finely chopped
  • 1 cup Light Herb Vinaigrette 240ml, store-bought or homemade

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large Mixing Bowl White ceramic preferred

Method
 

Preparation
  1. Boil rotini in salted water until al dente. Drain and rinse with cold water to stop cooking.
  2. Quarter the salami, halve the tomatoes, and slice the cucumber, onion, and olives.
  3. In a large bowl, toss the pasta with the vegetables, salami, and olives.
  4. Pour the vinaigrette over the salad and toss. Top with crumbled feta and fresh parsley.

Notes

Let the salad sit for 2 hours in the fridge for maximum flavor absorption.
Use English cucumbers to avoid excess moisture and keep the salad crunchy.