How do you add protein to pasta salad?

The easiest way to add protein to pasta salad is by incorporating protein-rich ingredients throughout the dish. Start with a protein base like canned tuna, grilled chicken, shrimp, or chickpeas, then boost it further by adding hard-boiled eggs. You can also swap regular pasta for high-protein or chickpea pasta varieties, which can nearly double the protein content right from the start. For an extra boost, mix cottage cheese or Greek yogurt into your dressing—it adds creaminess while sneaking in more protein. Other great add-ins include cubed cheese, edamame, white beans, or even a sprinkle of hemp hearts or nutritional yeast on top.

What’s a good protein to put in pasta salad?

There are tons of options to choose from! Here we use both canned tuna and boiled eggs, plus Greek yogurt in the salad dressing.

What are some common additions to tuna pasta salad?

Common additions to tuna pasta salad include classic vegetables like celery, red onion, and bell peppers for crunch and flavor, along with cherry tomatoes for freshness. Many people add peas or sweet corn for a touch of sweetness, while hard-boiled eggs are a popular protein boost. Pickles or relish bring a tangy bite that complements the tuna beautifully, and some recipes include olives (black or green) for a briny, Mediterranean twist. Shredded carrots, cucumbers, and fresh herbs like dill, parsley, or basil add color and brightness. For the dressing, most versions use a creamy base of mayonnaise, often lightened with Greek yogurt or sour cream, and seasoned with Dijon mustard, lemon juice, garlic, salt, and pepper. Some people also add capers, avocado, or a sprinkle of cheese to make it their own!

High-Protein Tuna Pasta Salad

Description

Satisfy your carb-y cravings in a responsible way with my easy High-Protein Tuna Pasta Salad recipe. Featuring al dente pasta, flaky tuna, protein-packed eggs, crunchy veggies, juicy tomatoes, and a creamy, herby Greek yogurt dressing, this hearty bowl of yum is sure to quiet even the grumbliest of tummies.

Ingredients

Scale

Pasta Salad

8 ounces (about 2 cups dry) Short pasta (rotini, fusilli, or shells)
1 tablespoon Fine sea salt (for pasta water)

2 cans (5 oz each) Canned tuna in water, drained well
3 large Boiled eggs, chopped
2 stalks (about ¾ cup) Celery, finely diced
¼ cup Red onion, very finely diced
½ cup Carrot, grated – 70 grams
½ cup Red bell pepper, finely diced – 75 grams
1 cup Cherry tomatoes, halved – 150 grams
¾ cup Sweet corn -100 grams

Dressing

⅓ cup Light mayonnaise -80 grams
½ cup Greek yogurt (plain) -120 grams
1 tablespoon Dijon mustard – 15 grams
2 tablespoons Fresh lemon juice – 30 milliliters
1 tablespoon Olive oil – 15 milliliters
1 Garlic clove, minced – 3 grams
2 tablespoons Fresh dill, finely chopped
2 tablespoons Fresh parsley, finely chopped
½ teaspoon (or to taste) Fine sea salt
⅓ teaspoon Freshly ground black pepper

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Instructions

Cook the pasta. Bring a large pot of water to a boil. Add the salt and cook the pasta until al dente, about 8–10 minutes. Drain and rinse briefly under cold water to cool, then let it drain very well.
Prepare the vegetables. While the pasta cooks, finely dice the celery, red onion, and bell pepper. Halve the cherry tomatoes and grate the carrot.
Make the dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, garlic, dill, parsley, salt, and black pepper until smooth and creamy.
Assemble the salad. Add the cooled pasta to the bowl, eggs, vegetables, and corn. Add the tuna, breaking it into medium chunks. Pour the dressing on top.
Mix gently. Fold everything together until evenly coated without overmixing.
Chill. Cover and refrigerate for 20-30 minutes to let the flavors meld.
Serve. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Nutrition

Serving Size: 1/4 Recipe
Calories: 485 Calories
Fat: 24g
Carbohydrates: 32g
Fiber: 4g
Protein: 27g