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Protein Veggie Pasta Salad Recipe

Emily Carter
A vibrant vegan pasta salad packed with colorful vegetables and plant protein, tossed in a zesty dressing for a refreshing, filling meal.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 servings
Calories 365 kcal

Ingredients
  

For Salad

  • 1 cup whole-wheat pasta dry
  • ½ cup edamame cooked, shelled
  • ½ cup cherry tomatoes halved
  • ½ cup cucumber diced
  • ¼ cup carrots shredded
  • ¼ cup bell pepper diced
  • 2 tablespoons parsley chopped

For Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Boil pasta.
  • Strain fully.
  • Add pasta to bowl.
  • Add edamame.
  • Add tomatoes.
  • Add cucumber.
  • Add carrots.
  • Add bell pepper.
  • Add parsley.
  • Mix oil and lemon juice.
  • Add mustard.
  • Add garlic powder.
  • Add salt.
  • Add pepper.
  • Whisk well.
  • Pour over salad.
  • Toss everything.
  • Adjust taste.
  • Chill briefly.
  • Serve fresh.

Notes

Nutritional Values (Per Serving)

Calories: 365
Total Fat: 11g
Saturated Fat: 1.4g
Carbohydrates: 52g
Fiber: 6g
Protein: 16g

Vitamins & Minerals (Per Serving)

Vitamin C: 18%
Vitamin A: 20%
Iron: 15%
Magnesium: 12%
Folate: 10%

Additional Notes / Tips

  • Add basil for extra freshness.
  • Swap whole-wheat pasta for lentil pasta for higher protein.
  • Chill longer for deeper flavor.