Start by bringing a large pot of salted water to a rolling boil over high heat. Add your whole wheat or protein-enriched pasta and cook until al dente, which should take about 8–10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down for your High-Protein Pasta Salad.

In a medium bowl, whisk together olive oil, freshly squeezed lemon juice, and Greek yogurt (if using) until well combined. Add Dijon mustard, garlic powder, salt, and black pepper, blending until creamy. This zesty dressing will enhance the flavors of your High-Protein Pasta Salad, so take a moment to taste and adjust the seasoning according to your preference.

In a large mixing bowl, combine the cooled pasta, diced grilled chicken, rinsed chickpeas, and frozen edamame. Toss in the halved cherry tomatoes, diced cucumber, finely chopped red onion, and crumbled feta cheese (if desired). The combination of these vibrant ingredients will not only add nutrition but also visual appeal to your High-Protein Pasta Salad.

Pour your creamy dressing over the pasta and veggie mixture, using a spatula or tongs to gently toss everything together. Ensure that every piece of pasta and ingredient is well coated with the dressing for maximum flavor. The colors and textures should blend beautifully.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a final toss to incorporate any settled dressing. Taste and adjust seasoning as needed. Garnish with freshly chopped parsley or basil.