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Fourth Of July Favs /
Fiber-Rich Plant-Based Protein Pasta Salad with 20g+ Protein & Fiber

May 30, 2025

Everyone needs a go-to colorful pasta salad for summer BBQs, effortless entertaining, and meal prep magic – my Plant-Based Protein Pasta Salad is all that and more.

It’s light yet filling, packed with crunchy veggies, fiber-rich pasta, and a zesty homemade vinaigrette that ties it all together in a matter of minutes.

We traded traditional pasta for Chef’s Kiss Low Carb Radiatori pasta (use code BEWELLBYKELLY), which boasts 20 g protein and 19 g fiber per serving. That means your pasta salad just went from carb-bombing to hunger-calming.

Let’s see how my Plant-Based Protein Pasta Salad hits all the marks of the Fab Four to cut cravings and keep you full for hours – no snacking needed:

Protein – Chef’s Kiss Low Carb Radiatori pasta (20g protein per serving), raw cheddar, salami
Fat – olives, olive oil
Fiber – Chef’s Kiss low carb Radiatori pasta (19g fiber per serving)
Greens - herbs, tomatoes, peppers, romaine

Salty, crunchy, tangy, and a touch of sweet – it pleases every palate.

The best part? It’s incredibly customizable and meal-prep friendly. I like to double the dressing and store it in the fridge all week – it’s that good. Switch out the seasonal produce to include your favorites, keep it dairy-free by holding the cheddar, swap salami for prosciutto or pepperoni, and make a big batch to enjoy cold straight from the fridge. Trust me, this one’s on repeat all summer long.

Prep Time
5 minutes
Total Time
20 minutes
Servings
6-8
Freezer Friendly
No

Ingredients

Pasta Salad:

(Ballpark Portions — Customize as You Like!)

1 pack of Chef’s Kiss Pasta (or your favorite plant-based pasta) - I am using the Low Carb Radiatori (use code BEWELLBYKELLY)
1 cucumber, chopped
1 handful of cherry tomatoes, halved
¼ red onion, thinly sliced
1 red bell pepper, diced
Handful of olives (kalamata, green or black, your choice!)
Pepperoncini, diced
Chopped fresh herbs – basil, parsley, or both
Optional: raw cheddar, diced or dairy-free cheese shreds
Optional: romaine, salami, or any other add-ins (leave out salami to keep it vegan)

Dressing:

(Double it - trust me!)

¼ cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp maple syrup (optional for balance)
1 clove garlic, freshly minced
Salt & pepper to taste

Directions

Cook the pasta according to the package directions. Drain and set aside to cool completely.
Finely chop the cucumber, tomatoes, red onion, bell pepper, and any other add-ins. Add them to a large mixing bowl along with the cooled pasta and fresh herbs. Toss gently to combine.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup (if using), garlic, salt, and pepper until well combined.
Pour the dressing over the pasta and veggies. Toss everything together until evenly coated.
Refrigerate for at least 30 minutes to allow the flavors to meld—or enjoy it right away!
Top it off (optional) with your favorite cheese or a dairy-free alternative just before serving.

Be Well Tip: For easy meal prep, chop all your veggies and cook the pasta ahead of time, then store each component separately in the fridge. Keep the dressing in a jar on the side and toss everything together just before serving to keep it fresh and crisp all week long.