This colorful pasta salad that’s loaded with fresh veggies, chickpeas, and boiled eggs might be my favorite recipe yet in my high protein summer pasta series – but honestly, I probably say that about every meal in it because I love them all so much!
However, this salad really checks all boxes: it’s high in protein (27 g per serving), comes with a good portion of fiber, is incredibly easy and quick to make, and – most importantly – tastes just amazing.
To be honest, I’d never had eggs in pasta salad before I made this one for the first time a few weeks ago – and, oh dear, had I been missing out! I seriously cannot say why I never tried this combination because it’s so unbelievably good.
The taste and texture of the eggs just add that little something this salad needs to go from good to incredible – and, of course, they add a decent amount of protein and help you stay full for hours after this meal. If you simply halve the servings, you could also serve this pasta salad as a delicious and satisfying BBQ side – one that’s sure to impress your friends and family.
The combination of mildly sweet, rich egg yolk; subtly savory, firm egg whites; slightly nutty, creamy chickpeas; ripe, juicy tomatoes; fresh, crunchy radishes, cucumber, bell pepper, and salad leaves; a zesty, light dressing; and, of course, satisfying pasta – it’s truly heavenly!
This ultimate summer pasta salad is also perfect for meal prep – it keeps well in the fridge for up to two days and is great to take with you when traveling (as I can attest!). So there’s really no reason to skip your veggies with this salad – no matter how busy you are. And when it comes to nutrients, it might even convince your kids to eat their veggies.
No matter how you enjoy this flavorful salad – prepped in advance or fresh, as a main or a side, for dinner or lunch – I’m sure you’ll love it just as much as I do!
Ingredients for 4 servings:
For the salad:
- 280 g pasta (such as fusilli or farfalle or any other smaller shape you like)
- 8 eggs
- can of chickpeas (about 250 g or 8.8 oz of drained chickpeas)
- 6-8 handfuls of mixed salad leaves
- 2 red bell peppers
- 2 salad cucumber or 1 big cucumber
- 6-8 radishes
- 6-12 tomatoes
- 2-4 parsley sprigs
- Salt
- Pepper
For the dressing:
- 2 tbsp balsamic or raspberry vinegar
- 1 tbsp olive oil
- 2-4 tbsp freshly pressed lemon juice
- 2 tsp mustard
- 2 tsp honey or maple syrup
- 1 tsp lemon zest
- Salt
- Pepper
Recipe:
I. Boil the eggs and cook the pasta
- Bring two large pots of salted water to a boil.
- In one of them, cook the pasta al dente according to package instructions. Drain and rinse with cold water to cool it down and prevent sticking. Set aside in a large bowl.
- In the other pot, boil the eggs for 8-10 minutes, depending on your desired texture. I love boiling them for just 8 minutes so that the yolk isn’t fully set but still soft and moist in the center – but go for 10 minutes if you prefer fully hard-boiled eggs. If your eggs are very large, add 30-60 seconds of cooking time.
- Immediately transfer the boiled eggs to a bowl of cold water and let them cool while you prepare the remaining ingredients.
II. Prepare the fresh ingredients
- Wash the mixed salad leaves, vegetables, and parsley.
- Cut the bell peppers into strips about half the length and thickness of your fingers.
- Dice the cucumbers into small pieces.
- Quarter or halve the tomatoes, depending on their size.
- Finely slice the radishes. If you have a mandoline, I recommend using it.
- Drain and thoroughly rinse the chickpeas.
- Once they’re cooled down, peel the eggs and cut them into quarters. If you prefer smaller bites of eggs, cut them into slices instead.
III. Make the dressing
- In a small bowl, mix all the dressing ingredients using about 1/4-1/2 teaspoon of salt and a few generous grinds of pepper.
- Taste and adjust seasoning. Keep in mind that the dressing will taste more intense now than it will once mixed with the salad – so when you think it’s perfect, add just a touch more seasoning.
IV. Mix the salad and serve
- In a large bowl, toss the salad leaves, vegetables, chickpeas, and pasta with the dressing.
- Mix well. Add the eggs at the end to avoid breaking them too much.
- Taste and adjust the seasoning one last time.
- Serve as a main dish or as a side with grilled meat or sausages — or try it with grilled halloumi or feta.
Notes:
- A note on meal-prep: If you’re making this salad ahead of time, I recommend adding the salad leaves only shortly before serving to prevent them from becoming mushy. Store the salad in an airtight container in the fridge for up to two days. Take it out of the fridge 20-30 minutes before serving so it can reach room temperature.
- Want even more flavor? You can’t go wrong with a handful or two of crumbled feta, goat cheese, or blue cheese. These not only boost flavor but also add some extra protein and a serving of healthy fat.
- You can swap the mixed salad leaves for crisp lettuce or aragula. If using aragula, consider reducing the amount by at least half, as its peppery flavor can be quite intense and may overwhelm the other ingredients.
- Want to boost the protein even more? Add an extra egg (about 6-7 g of protein each), or include some shredded chicken or tuna for a leaner option with fewer calories and less fat.
Approximate nutritional values per serving:
- Calories: 600-610 kcal
- Protein: 27-27.5 g
- Fat: 15 g
- Carbs: 80 g
- Sugar: 15 g
- Fiber: 9 g
- Salt: 0.5-1 g
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