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High-Protein Italian Pasta Salad

High-protein Italian pasta salad with protein pasta, diced grilled chicken, mozzarella cubes, and chickpeas tossed with Italian dressing. Chilled for at least 1 hour so the flavors meld and the pasta salad stays fresh and scoopable.
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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: 585
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta salad base
  • 1 lb protein pasta (chickpea or lentil pasta) Use your favorite chickpea or lentil protein pasta.
  • 2 cup grilled chicken breast, diced Dice cooked chicken for even bites.
  • 8 oz mozzarella cheese, cubed Cube mozzarella for consistent melting-free pockets.
  • 1 can (15 oz) chickpeas, drained and rinsed Rinse well to reduce excess starch.
  • 1 cup cherry tomatoes, halved Halve for juicy, bite-sized pieces.
  • 1 cup cucumber, diced Dice small so it blends into every forkful.
  • 0.5 cup Italian dressing Start with 1/2 cup, then add more only if needed after chilling.
  • 0.25 cup Parmesan cheese, grated Grated Parmesan helps the dressing cling to pasta.
  • 1 tsp Italian seasoning Seasoning blend for an all-in-one Italian flavor.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and chill the pasta
  1. Cook protein pasta according to package directions, then drain and rinse with cold water.
  2. Spread the pasta out briefly to cool, then set aside until fully cool to the touch.
Build the salad
  1. Combine pasta, diced grilled chicken, mozzarella cubes, chickpeas, halved cherry tomatoes, and diced cucumber in a large bowl.
  2. Add Italian dressing, grated Parmesan, and Italian seasoning.
  3. Toss until everything is well coated, then season with salt and pepper.
Refrigerate and serve
  1. Refrigerate for at least 1 hour before serving so the flavors meld.
  2. Adjust dressing if needed, then serve chilled.

Notes

Pro tip: rinse the pasta with cold water thoroughly so it stops cooking and won’t clump in the bowl. Refrigerate in an airtight container for 3–4 days; stir once before serving. Freezer: no (vegetables and mozzarella texture can change). For a lighter swap, use low-fat mozzarella or reduce to 1/8 cup Parmesan while keeping the Italian dressing level.