Orzo Salad with Asparagus, Artichoke Hearts and Feta

Forget sad, soggy pasta sides. This bright, zestyOrzo Salad with Asparagus, Artichoke Hearts and Fetais the antidote to culinary boredom, delivering a perfect mix of tangy, salty, and crunchy textures in every single forkful.

The secret to its success is marrying the tender chew of orzo with the sharp brine of artichokes and the glorious bite of fresh asparagus, all coated in a vibrant lemon vinaigrette.

• Effortlessly PreparedThis recipe requires minimal cooking time and maximum flavor payoff, easily ready in under thirty minutes for busy weeknights or unexpected gatherings.
• Dynamic Flavor ProfileThe bright lemon-herb dressing perfectly complements the salty feta cheese and the deep, slightly earthy heartiness of the high-quality artichoke hearts.
• Stunning Visual AppealA colorful tapestry of spring green asparagus, sun-kissed pasta, and creamy white feta makes this sophisticated dish a true centerpiece for any table.
• Incredible VersatilityYou can serve this robust and satisfying salad warm right off the stove or perfectly chilled, making it the ideal companion for grilled chicken or baked salmon.

The Tale of the Potluck Disaster and the Ultimate Spring Salad

We’ve all been there: that crucial moment when a potluck invitation arrives, and your mind immediately blanks on something that isn’t heavy, mayonnaise-laden, or just plain boring. I once showed up at a summer barbecue with what I affectionately dubbed “The Blob”—a dense, sad potato salad that looked like it had given up on life. Nobody ate it. It sat there, melting slowly, judging me from the corner of the picnic table.

That day sparked a revolution in my kitchen. I vowed never again to bring a dish that required a hazmat suit or a nap immediately after consumption. I needed something fresh, vibrant, portable, and utterly irresistible. After weeks of testing—and accidentally turning several batches of orzo into a giant, unusable brick—I finally perfected the recipe for this stunning spring staple. This Mediterranean-inspired pasta dish is the culinary equivalent of turning the air conditioning on after a long hot day; it’s refreshing, satisfying, and deeply welcome.

This salad doesn’t just taste good; it tells a story of Mediterranean sunshine and simple, high-quality ingredients working in perfect harmony. The combination of slightly charred asparagus with the marinated artichoke brine provides complexity, while the lemon dressing cuts through the richness of the feta perfectly. It’s light enough for lunch but substantial enough to stand alongside a protein for dinner. It’s also incredibly easy to scale up for a crowd, saving you from Blob-related humiliation forever.

Ingredients for Orzo Salad with Asparagus, Artichoke Hearts and Feta

Here’s what you’ll need to make this delicious dish:

• Orzo PastaUse high-quality orzo, also known as risoni, ensuring you cook it al dente so it holds its shape and doesn’t become mushy in the salad.
• Fresh AsparagusChoose spears that are firm and bright green; blanching them quickly retains their beautiful color and essential crisp-tender texture.
• Marinated Artichoke HeartsThe brine from the jarred artichokes is actually a secret ingredient for adding depth, so make sure to drain them well but save a tablespoon or two of the liquid for the dressing.
• Feta CheeseCrumbled Greek feta adds the necessary salty tang and creaminess; look for a block packed in brine for the best flavor and texture.
• Cherry TomatoesHalved tomatoes introduce a wonderful burst of sweetness and a juicy contrast to the savory elements of the pasta salad.
• Red OnionFinely diced red onion provides a sharp, fresh bite, but you can soak it in cold water for five minutes to slightly mellow its intensity if you prefer.
• Fresh Parsley and DillThese herbs are critical for the bright, fresh flavor; always use fresh herbs here, as dried alternatives lack the necessary vibrancy.
• Lemon Vinaigrette BaseRequires fresh lemon juice, high-quality extra virgin olive oil, a splash of red grape vinegar for sharpness, and a pinch of dried oregano.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Orzo Salad with Asparagus, Artichoke Hearts and Feta

Follow these simple steps to prepare this delicious dish:

1. Step 1: Cook the Orzo and Prep the Asparagus

   Bring a large pot of salted water to a rolling boil. Cook the orzo according to the package directions, aiming for a firm al dente texture, which usually takes around 8 to 10 minutes. While the orzo cooks, snap the woody ends off the asparagus spears. Drop the asparagus into the boiling water for exactly two minutes, then immediately transfer them to an ice bath to stop the cooking process and lock in that vibrant green color. Drain the cooked orzo and asparagus thoroughly.

2. Step 2: Whisk Together the Zesty Vinaigrette

   In a small bowl, combine the extra virgin olive oil, fresh lemon juice, red grape vinegar, dried oregano, salt, and black pepper. Whisk vigorously until the dressing emulsifies slightly, meaning the liquids thicken and become uniform. Taste the dressing and adjust the seasoning, adding more salt or lemon juice depending on your preference for tanginess. This bright vinaigrette is the heart of the salad.

3. Step 3: Combine the Base Ingredients

   In a very large mixing bowl, combine the cooled orzo, the blanched and chopped asparagus, the drained artichoke hearts, the halved cherry tomatoes, and the finely diced red onion. Ensure all the ingredients are evenly distributed before moving on to the final assembly.

4. Step 4: Dress and Finish the Salad

   Pour about three-quarters of the vinaigrette over the orzo and vegetable mixture. Toss gently but thoroughly until everything is fully coated and glossy. Then, gently fold in the crumbled feta cheese and the fresh herbs (parsley and dill). Folding gently prevents the feta from breaking down into a paste.

Transfer the Orzo Salad with Asparagus, Artichoke Hearts and Feta to a large serving platter and chill for at least 30 minutes to allow the flavors to truly marry, then drizzle with the remaining vinaigrette just before serving for the perfect finishing touch.

Advanced Techniques for the Perfect Orzo Salad Texture

Achieving the right texture is what separates a good salad from a truly unforgettable one. The biggest mistake people make with pasta salads is overcooking the pasta itself. Orzo, being so small, is especially susceptible to turning into glue. Always cook it one minute shy of the package recommendation, and rinse it immediately with cold water after draining. This crucial rinsing step removes excess starch, which prevents the pasta from clumping together and absorbing too much dressing too quickly.

Similarly, the asparagus needs to be perfect. The two-minute blanching time is non-negotiable. If you cook it longer, it loses its snap and turns a dull olive green. If you skimp on the ice bath, the residual heat will continue cooking the spears, ruining the crisp texture we are aiming for. When cutting the asparagus, make sure the pieces are roughly the size of the artichoke quarters for visual harmony and ease of eating.

Finally, let’s talk about the feta. Using pre-crumbled feta is convenient, but the flavor is often muted. If you can, buy a block of feta packed in brine and crumble it yourself. The brine keeps the cheese moist, salty, and wonderfully tangy, providing the robust flavor necessary to balance the acidic lemon dressing. Remember to add the feta right at the end to keep its structural integrity.

Customizing Your Mediterranean Orzo Masterpiece

One of the true joys of creating anOrzo Salad with Asparagus, Artichoke Hearts and Fetais its incredible adaptability. This recipe is a fantastic template, but you should feel free to make it your own based on what you have on hand or what the season offers. If you want to boost the protein content, grilled chicken breast or cubed lamb are excellent additions. Simply dice the cooked meat and fold it in during Step 4.

For extra richness and healthy fats, you might consider adding Kalamata olives, which bring a satisfying brininess that complements the feta beautifully. If you aren’t a fan of raw red onion, swap it out for milder spring scallions or quick-pickled shallots, which offer a softer bite. Pine nuts, toasted lightly in a dry pan, also add a satisfying crunch and nutty flavor dimension that elevates the overall salad experience. If fresh asparagus is unavailable, blanched green beans or even snow peas can provide a similar delightful green crunch.

For those seeking a more robust flavor profile, try roasting the cherry tomatoes instead of using them raw. Tossing them with a little olive oil and roasting them at 400°F (200°C) until they just begin to burst (about 15 minutes) concentrates their sweetness, turning them into little bursts of intense flavor that pair wonderfully with the salty cheese and tangy dressing. Don’t be afraid to experiment with other herbs; mint or basil can completely change the character of the salad, offering an even fresher, more summery feel.

Storage and Serving Suggestions

This Mediterranean pasta salad is a champion of make-ahead efficiency. Unlike mayonnaise-based salads, this vinaigrette-dressed dish actually improves slightly after resting in the refrigerator for a few hours, allowing the orzo to soak up the herb and lemon flavors. You can easily prepare this salad one day in advance. Store it in an airtight container in the refrigerator for up to three days. If it seems dry after chilling, simply toss it with another tablespoon of olive oil or lemon juice before serving to refresh the texture and shine.

When serving, remember that this vibrant salad works as both a main course and a side dish. Serve it warm alongside grilled steak or spiced lamb kebabs for a hearty meal. If you are serving it chilled as part of a luncheon, garnish the top with extra fresh herbs and maybe a sprinkle of paprika for color. The beautiful presentation ensures that it will disappear quickly at any gathering, confirming its status as the perfect potluck comeback dish.

Frequently Asked Questions About Orzo Salad

How long does Orzo Salad with Asparagus, Artichoke Hearts and Feta last in the refrigerator?

This flavorful salad keeps exceptionally well in an airtight container for up to three days in the refrigerator. However, the fresher the herbs, the better the flavor, so it is usually best enjoyed within the first two days after preparation.

Can I freeze leftover orzo salad?

No, freezing is strongly discouraged. Freezing causes the pasta to change texture dramatically upon thawing, making it mushy, and the vegetables, especially the cherry tomatoes and asparagus, will become watery and lose their crispness.

What is the best way to keep the asparagus bright green?

The secret is the quick blanch and immediate ice bath. Boil the asparagus for only two minutes, then submerge them in ice water for three minutes. This process, called shocking, halts the cooking process instantly and preserves the vibrant chlorophyll, keeping the spears green and crisp-tender.

Can I make this recipe dairy-free or vegan?

Absolutely. To make this salad vegan or dairy-free, simply omit the feta cheese. For a similar tangy, salty flavor, you can replace the feta with marinated, cubed firm tofu, or a high-quality plant-based feta alternative, ensuring it is crumbled before adding.

The quest for the perfect side dish often feels like a high-stakes cooking show challenge. You need something vibrant, easy, impressive, and preferably something that doesn’t require turning on the oven when the summer sun is trying to turn your kitchen into a sauna. I’ve been there—sweating over complicated mains while realizing I forgot the essential supporting cast member: the side dish.

That realization led me to develop a foolproof recipe that consistently wins rave reviews: the incredibleOrzo Salad with Asparagus, Artichoke Hearts and Feta. This is not just a salad; it’s a Mediterranean vacation packed into a single bowl. It’s snappy, bright, tangy, and surprisingly hearty. Whether you are hosting a backyard barbecue, prepping lunch for the week, or just want to feel fancy on a Tuesday, this recipe is your new best friend.

Forget dull, sad-looking pasta salads soaked in mayonnaise. We are elevating the experience with crisp asparagus, briny artichoke hearts, salty feta crumbles, and a zesty lemon vinaigrette that ties the whole dish together beautifully. Trust me, once you master this simple technique, you will wonder how you ever survived picnic season without it.

Ingredients for the Orzo Salad

• 1 cup orzo pasta (risoni)
• 1 pound fresh asparagus, trimmed and chopped into 1-inch pieces
• 1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pine nuts (optional, for crunch)
• Salt and freshly ground black pepper to taste

For the Lemon Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions

Getting this stunningOrzo Salad with Asparagus, Artichoke Hearts and Fetaonto your table is straightforward and quick, even for beginner cooks. Timing is everything here to ensure every ingredient remains perfectly textured.

1. Cook the Orzo:Bring a large pot of heavily salted water to a boil. Add the orzo and cook according to package directions, typically 8 to 10 minutes, until al dente. Drain the orzo immediately and rinse with cold water to stop the cooking process and prevent sticking. Set aside in a large mixing bowl.
2. Blanch the Asparagus:While the orzo cooks, prepare an ice bath. Drop the chopped asparagus into the boiling water for 1 to 2 minutes until bright green and slightly tender-crisp. Immediately transfer the asparagus to the ice bath to retain its color and crunch. Once thoroughly chilled, drain well and pat dry.
3. Prepare the Vinaigrette:In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until the dressing is emulsified and slightly thickened. Taste and adjust seasoning as necessary, perhaps adding a little more lemon if you prefer extra brightness.
4. Combine the Salad Components:Add the cooled orzo, blanched asparagus, chopped artichoke hearts, red onion, parsley, and pine nuts (if using) to the large mixing bowl.
5. Dress and Serve:Pour the lemon vinaigrette over the salad. Toss gently until all the ingredients are evenly coated. Finally, gently fold in the crumbled feta cheese.
6. Chill (Optional but Recommended):For the best flavor, cover the bowl and refrigerate the Mediterranean orzo salad for at least 30 minutes, allowing the flavors to meld. Toss again just before serving.

This chilled pasta salad is truly a delight, offering a delightful contrast between the soft pasta, crunchy vegetables, and the rich, briny flavors. It pairs beautifully with grilled chicken skewers or seared beef tips, providing a refreshing counterpoint to richer proteins.

The Magic of Textures: Achieving the Perfect Bite

The success of any salad, especially one featuring pasta, hinges entirely on texture. We want crispness, silkiness, and distinct separation of ingredients, not a mushy mess. One often overlooked step involves how you handle the orzo after draining. By immediately rinsing the pasta with cold water, you halt the starch production, preventing the grains from clumping together and absorbing too much dressing too quickly.

Using high-quality ingredients also makes a significant difference; marinated artichoke hearts, for example, offer a depth of flavor that complements the lemon and feta perfectly. If you are preparing this for a gathering, remember that freshness reigns supreme. Prepare the dressing separately and store the components chilled. Only combine the dressing with the pasta and vegetables about an hour before serving to maintain that fantastic bite. This strategy ensures the vegetables remain crunchy and the feta holds its shape perfectly, delivering that essential textural contrast in every mouthful.

Perfecting the Cooking Process

Start by blanching the asparagus and then cooking the orzo simultaneously. While they cool, whisk the dressing. This sequence minimizes waiting time and ensures the vegetables retain their perfect crunch for this vibrant pasta salad. Mixing the dressing while the pasta is cooling maximizes efficiency and delivers ideal results quickly.

Add Your Touch

Swap feta for goat cheese or substitute sun-dried tomatoes for roasted red peppers. Boost the protein with shredded grilled chicken breast. A dash of lemon zest added to the dressing brightens the flavor profile considerably, making the dish truly unique and providing extra depth.

Storing & Reheating

Store the chilled salad in an airtight container for up to four days. If making ahead, keep the dressing separate and toss just before serving to prevent the orzo from absorbing too much liquid and becoming mushy. This salad relies on being served cold and does not require reheating.

The true genius of this cold orzo salad is its versatility and minimal requirement for active cooking time. It’s perfect for meal prepping because the flavors only deepen overnight. Just remember to hold back a little dressing if you plan to store it for more than 24 hours, adding a fresh splash of olive oil and lemon juice right before serving to revive the dish.

Chef’s Expert Tips for the Best Orzo Salad

• Use marinated artichoke hearts for extra depth; the oil from the jar can often be incorporated into your lemon vinaigrette for flavor, enhancing the overall profile.
• Chill the components completely before assembling thisOrzo Salad with Asparagus, Artichoke Hearts and Feta. Warm ingredients cause the cheese to melt and the texture to suffer greatly.
• Salt your pasta water heavily—it is the only chance you get to season the orzo deeply, ensuring the final salad base tastes robust and complete when dressed.

I once brought this dish to a potluck where everyone assumed I spent hours cooking. My secret? It took less than 30 minutes, and my mother-in-law asked for the recipe immediately, which felt like winning an Olympic gold medal.

Making it a Main Course: Protein Additions

While this pasta salad shines as a side, incorporating protein turns it into a satisfying and complete meal. This ensures it meets the needs of busy weeknights or substantial lunch requirements. Since the dish is already Mediterranean-inspired, lean proteins complement the bright, herbaceous flavors beautifully.

Recommended Protein Pairings

• Grilled Chicken or Turkey:Slice or shred cooled chicken breast seasoned simply with salt, pepper, and dried herbs. It adds bulk without overwhelming the delicate dressing.
• Seared Lemon Shrimp:Quickly sear large shrimp with lemon and garlic, then toss them in once they are completely cooled.
• Canned or Flaked Tuna/Salmon:For an effortless addition, drain high-quality oil-packed tuna or salmon flakes and mix them in. This provides healthy fats and protein instantly.
• Chickpeas:For a completely vegetarian option, roasted or simply rinsed chickpeas offer excellent texture and fiber.

Ensure any protein you add is cooled completely before mixing it into the orzo salad. Warm protein will raise the temperature of the dish, potentially wilting the parsley or melting the feta, which sacrifices the perfect texture we worked so hard to achieve.

Frequently Asked Questions About Orzo Salad

While fresh parsley offers the brightest flavor, you can substitute with about one tablespoon of dried Italian seasoning or dried oregano if necessary. However, for optimum freshness in thisOrzo Salad with Asparagus, Artichoke Hearts and Feta, fresh herbs are always preferred for color and punch.

You can prepare all the components—cook the orzo, blanch the asparagus, and make the dressing—up to two days in advance. Store everything separately. Assemble the salad no more than 12 hours before serving, tossing with the feta just before presentation.

Use quartered artichoke hearts packed in water or marinated in oil. If using oil-marinated hearts, ensure you drain them thoroughly, or use a tablespoon of the oil in your vinaigrette for added complexity and richness.

Traditional orzo is made from semolina, which contains wheat and is not gluten-free. However, many brands now offer excellent gluten-free versions made from rice or corn flour. Simply follow the package instructions for cooking time if substituting the traditional ingredient.

The Culinary Comedy of Orzo: Why This Salad Rules

There are two types of cooks in this world: those who lovingly craft a three-course meal with accompanying artisanal bread, and those of us who forget we signed up for the neighborhood potluck until the host texts, “ETA?” ten minutes before arrival. I confess, I belong squarely in the latter camp. My kitchen motto is ‘Maximum Flavor, Minimum Existential Crisis.’

That is precisely how this magnificent, bright, and embarrassingly easy Orzo Salad with Asparagus, Artichoke Hearts and Feta came into being. It’s the culinary equivalent of putting on sunglasses and pretending you’ve been cool all along. This salad doesn’t just taste like spring; it tastes like a relaxing vacation you didn’t have to mortgage your house for. It’s packed with tangy, salty goodness, vibrant green vegetables, and tiny, delightful pasta shapes that somehow make everything feel fancy. Forget heavy, complicated side dishes; this Mediterranean-inspired marvel is your new secret weapon for cookouts, impromptu lunches, or just satisfying a random craving for something impossibly fresh.

Gather Your Troops: Ingredients for the Ultimate Spring Orzo Salad

The beauty of this recipe lies in its simplicity. We are looking for fresh, quality ingredients that do all the heavy lifting flavor-wise. Make sure your feta is crumbly and your artichokes are packed in water or a light brine, not oil, to control the richness of the final product.

The Pasta and Produce Cast

• 1 cup Orzo pasta (risoni)
• 1 pound fresh asparagus, trimmed and chopped into 1-inch pieces
• 1 (14-ounce) can artichoke hearts, drained and roughly chopped
• 1 cup cherry or grape tomatoes, halved
• ½ cup finely chopped red onion
• ½ cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• ¼ cup fresh parsley, chopped

The Zesty Dressing Secrets

A great dressing pulls the whole show together, and this one is punchy, bright, and perfectly balanced. We avoid heavy oils here, focusing on good quality extra virgin olive oil and the sharpness of fresh citrus.

• ½ cup high-quality extra virgin olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons red grape vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

How to Conquer the Kitchen: Making Your Orzo Salad Perfect

Don’t panic. If you can boil water, you can master this Mediterranean orzo pasta salad. We break down the process into two simple phases: cooking and combining.

Prep Steps: Cooking the Orzo and Asparagus

First, get that orzo going. Cook the pasta according to package directions, typically about 8–10 minutes, until al dente. While the orzo is cooking, drop your chopped asparagus into the boiling water for the last two minutes. This quick blanching process brightens their color and ensures they retain a lovely crunch. Drain the orzo and asparagus immediately. Rinse them briefly with cold water to halt the cooking process and prevent the pasta from sticking together. Transfer the cooled pasta and asparagus to a large mixing bowl.

Assembly and Flavor Fusion

Now comes the fun part: mixing everything together. Add the drained artichoke hearts, halved cherry tomatoes, red onion, and Kalamata olives to the bowl with the orzo and asparagus. In a small jar or bowl, whisk together all the dressing ingredients: olive oil, lemon juice, red grape vinegar, dried oregano, minced garlic, salt, and pepper. Shake or whisk vigorously until emulsified.

Pour about two-thirds of the dressing over the pasta mixture and toss gently to coat. You want everything slick and glistening, but not swimming. Finally, fold in the crumbled feta and fresh parsley. Give it one final, careful stir. Taste and adjust seasonings; maybe a little extra lemon juice for tang, or another sprinkle of salt. Chill the salad for at least 30 minutes before serving. This resting time allows the orzo to fully absorb the dressing, transforming the ingredients into a harmonious masterpiece that will convince everyone you spent hours cooking.

Conclusion for Orzo Salad with Asparagus, Artichoke Hearts and Feta

This Orzo Salad with Asparagus, Artichoke Hearts and Feta proves that simplicity is often the key to true culinary success. It’s light, vibrant, and requires minimal effort for maximum payoff in flavor. We successfully combined tender orzo pasta with crisp spring asparagus and tangy artichokes, all tied together by a zesty lemon-oregano vinaigrette. Whether you need a foolproof dish for a potluck or an easy weeknight side, this Mediterranean marvel delivers. Go forth and amaze your friends and family with this stunning, no-stress salad that tastes like sunshine and competence.

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FAQs

How far ahead can I prepare this Orzo Salad with Asparagus, Artichoke Hearts and Feta for a party?

You can certainly prepare most components of this refreshing dish up to 24 hours in advance, which is fantastic news for busy hosts. To maintain the best texture and visual appeal, we recommend mixing the dressing separately and storing it in an airtight container in the refrigerator. Combine the pasta, vegetables, and the dressing about two hours before serving. Wait to add the feta cheese and fresh parsley until right before serving to prevent the feta from dissolving into the dressing and the herbs from wilting. Storing components separately guarantees a crisp, vibrant texture when it’s time to eat.

What are the best substitutions if I don’t enjoy artichoke hearts in my orzo salad?

If artichoke hearts aren’t your favorite, you have several excellent options that maintain the salad’s Mediterranean character. Roasted red bell peppers, sliced sun-dried tomatoes (packed in oil, drained well), or even chopped cucumber will provide contrasting textures and complementary flavors. If you prefer a more robust flavor profile, consider adding some capers or grilled halloumi cheese for a salty, chewy element. This spring vegetable orzo mix is highly adaptable, allowing you to tailor the recipe to your personal taste preferences without compromising the overall quality of the dish.

How should I store leftover Orzo Salad with Asparagus, Artichoke Hearts and Feta?

Store any leftover salad in an airtight container in the refrigerator. The dressed orzo salad will maintain its quality for about 3 to 4 days. Keep in mind that the pasta will continue to soak up the dressing over time, so the salad might become slightly less vibrant on days three and four. If you notice the leftovers seem a bit dry, simply splash a tiny amount of fresh lemon juice or olive oil over the salad and give it a quick toss before serving. This will instantly revitalize the flavors and texture, making day-two lunch just as enjoyable as the first serving.

Can I add a protein source to turn this Mediterranean orzo pasta salad into a main course?

Absolutely! This bright Orzo Salad with Asparagus, Artichoke Hearts and Feta transitions beautifully from a side dish to a hearty main course with the addition of protein. Grilled chicken breast, pan-seared strips of sirloin steak, or canned chickpeas (rinsed and drained) are fantastic options. For a quick and easy protein boost, flake canned tuna or salmon directly into the mix. Ensure any added protein is fully cooked and cooled before combining it with the pasta and dressing to maintain the refreshing, chilled nature of the salad.