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.