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High-Protein Italian Pasta Salad

High-protein Italian pasta salad with protein-packed pasta, diced grilled chicken, mozzarella cubes, and chickpeas tossed with Italian dressing. Served chilled after a 1-hour refrigeration so the vegetables stay crisp and the flavors meld.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta salad base
  • 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 /2 cup Italian dressing
  • 1 /4 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook protein pasta according to package directions, then drain and rinse with cold water to stop cooking and cool it down for easy mixing.
Assemble and season
  1. Combine pasta, chicken, mozzarella, chickpeas, tomatoes, and cucumber in a large bowl.
  2. Add Italian dressing, Parmesan, and Italian seasoning.
  3. Toss until everything is well coated and season with salt and pepper.
Chill and serve
  1. Refrigerate for at least 1 hour before serving so the salad firms up slightly and the flavors blend.
  2. Adjust dressing if needed and serve chilled.

Notes

For best texture, rinse the pasta thoroughly with cold water so it doesn’t clump, then refrigerate until cold (up to 3 days in the fridge). This salad doesn’t freeze well because cucumber and mozzarella can soften after thawing. For a lighter option, use reduced-fat mozzarella and a lower-sugar Italian dressing to reduce calories while keeping the protein high.