Servings: 6
Calories: 430
Protein: 35g
Carbs: 42g
Fat: 16g

Ingredients

For the Pasta Salad

• 12 oz protein rotini pasta (Barilla Protein+, chickpea pasta, or lentil pasta), cooked and cooled
• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley

For the Lemon Dressing

• ½ cup olive oil
• 3 tbsp fresh lemon juice (about 1½ lemons)
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ tsp salt
• ¼ tsp black pepper

Optional Add-Ins

• Baby spinach or arugula
• Sliced Kalamata olives
• Artichoke hearts

Instructions

Cook the protein pasta according to package directions. Drain, rinse with cold water, and set aside to cool.

Heat olive oil in a large skillet over medium heat. Season shrimp with garlic powder, paprika, salt, and pepper. Cook until pink and cooked through. Remove from heat and allow to cool slightly.

In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until well combined.

In a large mixing bowl, combine the cooled pasta, shrimp, cherry tomatoes, cucumber, red onion, feta cheese, basil, and parsley.

Pour the lemon dressing over the salad and toss gently until everything is evenly coated.

Cover and chill for 20–30 minutes for the best flavor.

Serve cold or at room temperature.

Quick Tips

• Protein pasta boosts protein by about 7–10g per serving without changing the flavor.
• Use frozen shrimp for convenience—just thaw before cooking.
• This salad tastes even better after chilling for a few hours.
• Add baby spinach or arugula for extra nutrients and color.
• Perfect for meal prep, potlucks, BBQs, and summer lunches.