Dinner

Healthy High Protein Pasta Salad No Mayo Recipe

BySana Jeannette April 16, 2026April 16, 2026

Introduction

This Healthy High Protein Pasta Salad is a vibrant, nutritious dish packed with fresh vegetables and flavorful herbs. It’s perfect for a light lunch or a satisfying side, all without any mayo. The zesty vinaigrette ties everything together for a refreshing and protein-rich meal.

A close-up of a white bowl filled with rotini pasta salad showing spiral-shaped pale yellow pasta mixed with bright green broccoli florets, dark purple olives, sliced cucumber pieces with green skin, thin light purple red onion slices, and small bright red cherry tomato halves scattered throughout. Crumbled white feta cheese bits are sprinkled on top and throughout the salad, adding a slightly crumbly texture. A fork with a woman's hand holding it lifts a bite containing pasta, broccoli, and a cherry tomato above the bowl. The bowl rests on a blue cloth on a white marbled textured surface, with a blurred yellow container in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz rotini (preferably Barilla Protein+ for extra nutrition)
1 red bell pepper, diced into 1/2-inch pieces

1 English cucumber, quartered and sliced 1/4-inch thick
1.5 cups broccoli

1 cup cherry tomatoes, halved lengthwise
1/4 cup red onion, finely minced

1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tsp dried oregano

2.5 oz feta cheese
2.25 oz black olives, sliced
1/3 cup olive oil

5 tbsp red wine vinegar
1 tbsp Dijon mustard
2 garlic cloves, minced

Salt, to taste
Pepper, to taste

Instructions

Step 1: Dice the red bell pepper into 1/2-inch pieces, quarter and slice the English cucumber 1/4-inch thick, halve the cherry tomatoes lengthwise, finely mince the red onion, and chop the fresh parsley and basil. Combine all prepared vegetables and herbs in a large bowl.

Step 2: Mince the garlic finely and whisk together with olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper in a small bowl. Let the vinaigrette sit for a minute to allow flavors to meld and the dressing to emulsify.
Step 3: Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Drain and rinse the pasta thoroughly with cold water while tossing gently to remove excess starch and halt cooking. Spread the pasta on a clean towel to absorb residual moisture.
Step 4: In a large mixing bowl, combine the cooled pasta, prepared vegetables and herbs, feta cheese, black olives, and dried oregano. Pour the vinaigrette over everything and toss gently but thoroughly to coat evenly.

Step 5: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill before serving.

Tips & Variations

Substitute the feta with goat cheese or mozzarella for a different flavor.
Add grilled chicken or chickpeas for extra protein if desired.

Use fresh oregano instead of dried for a brighter herb flavor.
Make the salad ahead and chill for an hour to let the flavors meld.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The vinaigrette helps keep it fresh and flavorful. If the salad seems dry after refrigerating, toss it with a little extra olive oil before serving. It can be enjoyed cold or at room temperature.