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High-Protein Italian Pasta Salad

High-protein Italian pasta salad with protein pasta, diced grilled chicken, mozzarella, and chickpeas. Tossed with Italian dressing and Parmesan, then chilled for clean, scoopable flavors perfect for meal prep.
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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
  

protein pasta
  • 1 lb protein pasta (chickpea or lentil pasta)
chicken
  • 2 cup grilled chicken breast, diced dice after grilling
cheese and legumes
  • 8 oz mozzarella cheese, cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 0.25 cup Parmesan cheese, grated
vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
dressing and seasonings
  • 0.5 cup Italian dressing
  • 1 tsp Italian seasoning
  • 0.1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the protein pasta
  1. Cook protein pasta according to package directions, then drain it and rinse with cold water to stop the cooking and cool the starch.
  2. After rinsing, spread the pasta out briefly so excess surface water can steam off before mixing.
Assemble and season
  1. In a large bowl, combine the pasta, diced chicken, cubed mozzarella, chickpeas, halved cherry tomatoes, and diced cucumber.
  2. Add Italian dressing, grated Parmesan, and Italian seasoning, then toss until everything is evenly coated with a glossy dressing.
  3. Season with salt and pepper to taste, tossing again so the seasoning distributes through the pasta.
Chill and serve
  1. Refrigerate the pasta salad for at least 1 hour so the flavors meld and the pasta firms up, then serve chilled.
  2. Right before serving, taste and adjust the dressing if needed for the right balance of moisture and tang.

Notes

For best texture, use mozzarella that’s cut into small cubes so it melts slightly and then sets in the fridge; chickpea/lentil pasta can absorb dressing as it chills. Store in an airtight container in the refrigerator for 3-4 days; freeze is not recommended because the vegetables and mozzarella can weep when thawed. For a lower-sodium option, choose reduced-sodium Italian dressing and use less added Parmesan or omit salt in the final seasoning.