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This protein egg pasta salad is the perfect meal for a healthy and satisfying lunch or dinner. Ready in under 20 minutes, this protein pasta salad comes in very handy for meal prepping.
Take egg salad, add more protein here and cut some fats there. No mayo here, Greek yogurt makes this egg pasta salad irresistibly creamy and delicious. Yet higher in protein and lower in calories at the same time!
Macro friendly pasta salad
This is the ultimate macro friendly pasta salad: each serving has just 443 calories and 29 grams of protein.
What is more, this protein egg pasta salad suits well to busy people with little time to cook. You can make it on Sunday and store in the fridge for the week. So, next time you get back home tired after a long day, your pasta salad will be ready to eat.
Ingredients for egg pasta salad
You only need a bunch of simple ingredients to make this protein egg pasta salad. Here is all you need for this recipe:
- Whole-wheat pasta
- Eggs and egg whites
- Vegetables (carrot, tomatoes, cucumber)
- 0% Greek yogurt
- Lemon juice
- Sale and pepper
- Smoked paprika
In addition to that you can also add some extra spices and seasonings such as chili flakes.
How to make protein egg pasta salad
Making this protein egg pasta salad is literally that easy!
Step 1: making the pasta. Cook pasta in salted boiling water according to package directions. After pasta is cooked, drizzle with olive oil and let cool in a bowl.
Step 2: cooking the eggs. In a pot filled with cold water add eggs, turn on heat and bring to boil. From the moment the water starts boiling, cook eggs over medium heat for 6 minute 30 seconds to 7 minutes. After they are cooked, place eggs in a bowl with cold water. This will make it easier for you to peel them.
Step 3: preparing protein egg salad. Peel eggs and remove the yolk from 4 of the eggs (keep aside for other recipes). Dice 2 whole eggs and 4 egg whites and add to a bowl.
Slice vegetables and add to the eggs.
For the dressing, in a bowl mix Greek yogurt together with lemon juice, sea salt and pepper if you desire.
Step 4: putting all together. Combine everything together. In a bowl add pasta, egg salad and dressing. Stir all together and serve.
Store any leftover in the fridge in a food container for up to 3 days.
Craving for more? Here are more healthy pasta recipes for you
- High protein pasta salad with chicken
- Protein spinach chicken pasta
- Low calorie Alfredo fettuccine
- Creamy spinach pasta with Greek yogurt
- Easy pasta salad with mozzarella
Protein Egg Pasta Salad
Ingredients
- 160 grams (6 oz.) whole-wheat pasta
- 1/2 tbsp olive oil
Protein Egg Salad
- 2 eggs
- 4 egg whites
- 1/2 cooked carrot, cherry tomatoes, cucumber
- 70 grams (1/4 cup) 0% Greek yogurt
- 1/2 tbsp lemon juice
- 1/6 tsp sea salt (or to taste)
- pinch black pepper (optional, to taste)
Instructions
- Cook pasta in salted boiling water according to package directions. After pasta is cooked, drizzle with olive oil and let cool in a bowl.
- In a pot filled with cold water add eggs, turn on heat and bring to boil. From the moment the water starts boiling, cook eggs over medium heat for 6 minute 30 seconds to 7 minutes. After they are cooked, place eggs in a bowl with cold water. This will make it easier for you to peel them.
- Peel eggs. Remove the yolk from 4 of the eggs (keep aside for other recipes). Dice 2 whole eggs and 4 egg whites and add to a bowl.
- Slice vegetables and add to the eggs.
- For the dressing, in a bowl mix Greek yogurt together with lemon juice, sea salt and pepper if you desire.
- Combine everything together. In a bowl add pasta, egg salad and dressing. Stir all together and serve. Store any leftover in the fridge in a food container for up to 3 days.
