Grilled chicken, shrimp, tofu, lentils, salmon, and chickpeas all pair well with pasta salad. Each protein works differently depending on the type of dressing and add-ins like veggies or herbs.

For quick assembly or meal-prep wins, protein-forward options like grilled chicken or cold shrimp give you flavor with little effort, while tofu and beans bring plant-based power to the mix. 

And if you're building from the base up, high-protein pasta from Pastabilties can pull its weight with 24g per serving without the extra kitchen time.

Want to know which protein matches your favorite dressing? Keep reading.

Protein-First: 10 Popular Picks That Work

See the full recipe -> Greek Pasta Bowl with Tuna & Chickpeas

• Grilled Chicken: Mild in flavor and endlessly flexible. Works with creamy dressings, vinaigrettes, or pesto. Try it sliced, cubed, or pulled, whatever texture fits your salad.

• Shrimp: Sweet, quick to cook, and ideal served cold. Pairs well with lemon, garlic, or herbed dressings. Toss in some roasted corn and cherry tomatoes for a full plate.

• Salmon: Use it flaked, smoked, or canned. Its richness balances sharp dressings like mustard or citrus. Add arugula or chopped pickles for extra bite.

• Tofu: Press it, grill it, or crumble it. Tofu takes on flavor easily and blends well with tahini, sesame oil, or soy-based dressings.

• Chickpeas: Hearty and neutral. Serve whole for texture or mashed for creaminess. Mix with greens, red onions, and a red wine vinaigrette.

• Lentil Patties or Falafel: Crisp them in the oven and cube into chunks. Works well with bold dressings like harissa yogurt or lemon tahini.

• Turkey or Chicken Sausage: Add slices for a savory punch. The spice plays off bitter greens like kale or mustard-based dressings.

• Edamame: Shelled or in pods, this soy-based protein delivers texture and color. Add sesame oil, lime juice, and scallions to build out the flavor.

• Hard-Boiled Eggs: Mild, protein-packed, and easy to prep. Chop them up and mix into a creamy pasta salad with celery or scallions.

• Tuna: Briny and filling. Use it with capers, tomatoes, and basil. Great for Mediterranean-style bowls.

Match the Protein to the Dressing

See the full recipe -> Toasted Nut & Feta Low Carb Pasta

Creamy Dressings

Rich, smooth, and usually built from yogurt, mayo, tahini, or blended nuts. Grilled chicken holds up well here, especially when paired with celery or roasted red peppers. 

Tofu works too, marinated beforehand or lightly pan-seared. Hard-boiled eggs also fit the profile, adding structure and a mellow flavor that plays well with richer bases.

Vinaigrettes

Acid-forward dressings call for bolder proteins. Flaked salmon, cold shrimp, or sliced sausage stand up to tangy lemon, balsamic, or Dijon blends. 

Toss in peppery greens or pickled onions to round things out. Chickpeas soak in flavor and are easy to scale up for bulk prep.

Herbed Oils and Pesto

These tend to cling well to pasta and protein. Try shrimp with pesto, or grilled chicken tossed in basil oil. If you're working with a vegan pesto, lentils or edamame keep things hearty without clashing. 

Pair these with short pasta shapes for better bite coverage.

Mixing in More: Veggies, Herbs, and Add-Ons

See the full recipe -> Thai Chicken Pasta

Protein sets the tone, but the extras bring the flavor. These ingredients help round out texture, boost nutrients, and pull the whole bowl together.

Vegetables That Work Every Time

• Cherry Tomatoes: Sweet, juicy, and easy to roast or leave raw.

• Zucchini: Grilled or spiralized for extra bite.

• Corn: Adds sweetness and crunch, use fresh, canned, or frozen.

• Broccoli: Blanched or roasted, it gives structure without overpowering.

• Green Beans: A classic with pesto, chicken, or potatoes.

• Peppers: Use raw for crunch or roasted for depth.

• Spinach or Arugula: Add a handful at the end for a peppery or earthy note.

Fresh Herbs That Change the Game

• Basil: Pairs with chicken, salmon, or anything pesto-based.

• Dill: Sharp and fresh, great with shrimp or tuna.

• Mint: Works surprisingly well with lentils, edamame, and lemon dressings.

• Parsley: Adds balance and cuts through heavier sauces.

Crunch + Cream

• Pickled Onions: Brighten creamy dressings and lift salty proteins.

• Olives or Capers: Bring in that briny finish.

• Shaved Parmesan or Feta: Adds salt and fat, pairs best with vinaigrettes.

• Avocado: Creamy and filling, great with spicy or citrus dressings.

• Roasted Nuts or Seeds: Use sunflower seeds, almonds, or crushed walnuts for crunch and protein.

When Pasta Is the Protein

Not every bowl needs an extra topping. Some start with a base that’s already doing the work.

Protein-enriched pastas are built from blended flours like chickpea, lentil, soy, and wheat. They add density, chew, and nutrition right from the pot. If you're looking for a shape that catches sauce and keeps its bite, check the label for protein content and ingredients, not every option delivers on both.

The Pastabilties Protein Pasta comes in penne or ruffles, cooks in 12–14 minutes, and brings 24 grams of protein per serving. Whether you’re adding tofu or tuna, the base already pulls weight.

Combine that with bold veggies, a sharp vinaigrette, or a creamy yogurt blend, and you’ve got a bowl that covers all bases, no extra topping required.

Build It Better With the Right Base

With the right protein and texture pairings, your pasta salad becomes a full meal. Whether you’re adding cold shrimp, grilled chicken, or lentils, the base matters too. 

A well-made protein pasta can pull its weight.

Look for pasta that delivers both taste and structure. Pastabilities Protein Pasta checks both boxes: 24g of protein and a base that stays chewy under pressure. You don’t need to overthink it. Pick your protein, dress it right, and toss it with a pasta that holds everything together.

That’s the bowl.

FAQ: Common Pairing Questions

Can I mix cheese and beans in the same pasta salad?

Yes. Use crumbled feta or shaved parmesan alongside chickpeas or cannellini beans for a balanced, salty, and creamy profile.

Does edamame work as a protein source here?

Yes. It brings both texture and protein. One cup delivers about 17 grams and holds its shape in cold dressings.

Which proteins work best in a chilled pasta salad?

Tofu, chickpeas, tuna, shrimp, and grilled chicken all hold well in the fridge. These options don’t get rubbery and stay flavorful after marinating.

Do I need meat for the salad to feel complete?

No. Pairing high-protein pasta with plant-based options like lentils or soy-based proteins easily rounds out the meal.

Can cheese carry the protein load on its own?

No. Cheese adds flavor and fat but not enough protein by volume. Combine it with beans, eggs, or protein-rich pasta for balance.