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High-Protein Italian Pasta Salad

High-protein Italian pasta salad with protein-packed pasta, diced grilled chicken, mozzarella, and chickpeas. Chilled and meal-prep friendly, with crisp vegetables tossed in Italian dressing and Parmesan.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb protein pasta (chickpea or lentil pasta) Use your preferred chickpea or lentil pasta.
  • 2 cup grilled chicken breast, diced Dice cooked grilled chicken.
  • 8 oz mozzarella cheese, cubed Cut into small cubes for even distribution.
  • 1 can (15 oz) chickpeas, drained and rinsed Rinse well to reduce can taste.
  • 1 cup cherry tomatoes, halved Halve for bite-sized pieces.
  • 1 cup cucumber, diced Dice small so it stays crisp after chilling.
  • 0.5 cup Italian dressing Start with 1/2 cup; you can add more after chilling if needed.
  • 0.25 cup Parmesan cheese, grated Grate fresh if possible for best flavor.
  • 1 tsp Italian seasoning For classic Italian flavor.
  • salt Add to taste.
  • pepper Add to taste.

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook protein pasta according to package directions, then drain it in a colander and rinse under cold water for 30 seconds to stop the cooking.
  2. Spread the drained pasta out on a sheet pan to cool briefly before mixing, about 5 minutes.
Assemble the salad
  1. Add the pasta, diced grilled chicken, cubed mozzarella, drained chickpeas, halved cherry tomatoes, and diced cucumber to a large bowl.
  2. Pour in the Italian dressing, then sprinkle over the grated Parmesan and Italian seasoning.
  3. Toss until every piece is evenly coated, then season with salt and pepper to taste with visible even speckling.
Chill and serve
  1. Refrigerate the pasta salad for at least 1 hour to let the flavors meld, covered to prevent drying out.
  2. Taste and adjust dressing if needed, then serve chilled with a glossy, well-coated look.

Notes

For best meal-prep texture, chill in a covered container and toss again after 30 minutes if the dressing pools at the bottom. Refrigerate up to 4 days; freeze not recommended due to mozzarella texture. For a lower-carb option, use smaller-shaped chickpea pasta (or a portion of cauliflower florets added at serving) to keep the salad protein-forward while reducing carbs.