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High-Protein Italian Pasta Salad

High-protein Italian pasta salad with protein pasta, grilled chicken, mozzarella, and chickpeas tossed with crisp vegetables. Cook-and-rinse pasta for the right bite, then chill for a thick, well-coated salad texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta salad mix
  • 1 lb protein pasta chickpea or lentil pasta
  • 2 cups grilled chicken breast diced
  • 8 oz mozzarella cheese cubed
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan
  • 1 stock pot

Method
 

Cook and cool the pasta
  1. Bring a stock pot of water to a boil and cook protein pasta according to package directions. Drain the pasta, then rinse under cold water until cooled for a firmer bite.
Mix the salad
  1. In a large bowl, combine pasta, grilled chicken breast, mozzarella cheese, chickpeas, cherry tomatoes, and cucumber. Toss to evenly distribute the ingredients.
Season and coat
  1. Add Italian dressing, Parmesan cheese, and Italian seasoning to the bowl. Toss until everything is well coated, then season with salt and pepper.
Chill and serve
  1. Cover and refrigerate the pasta salad for at least 1 hour before serving. Serve chilled, and adjust dressing if needed for your preferred consistency.

Notes

For the best meal-prep texture, rinse the pasta thoroughly after draining so it doesn’t clump, and chill until the dressing slightly thickens. Store covered in the refrigerator for 3-4 days; freezing is not recommended because vegetables and cheese can change texture. If you want a lower-sodium option, use reduced-sodium Italian dressing and season with salt last after tasting.