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Chopped High Protein Italian Pasta Salad

High protein Italian pasta salad with chicken and fresh vegetables in a bowl.
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This is a hearty, chopped salad packed with crisp vegetables, savory chicken, and creamy mozzarella, all coated in a zesty herby dressing. It's a complete meal that's perfect for busy weeks, meal prep, or summer gatherings.

Ingredients

Scale
  • 12 oz short pasta (like rotini, farfalle, or penne)
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt and black pepper
  • 1 tbsp olive oil
  • 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 yellow bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 8 oz fresh mozzarella pearls (ciliegine) or cubed mozzarella
  • 1/2 cup sliced pepperoncini
  • 1/4 cup chopped fresh parsley
  • For the Dressing:
  • 3/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions for al dente. Drain, rinse briefly under cool water, and let drain well.
  2. Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until cooked through (165°F). Transfer to a plate to rest, then chop into bite-sized pieces.
  3. Make the dressing by combining all dressing ingredients in a jar or bowl. Shake or whisk vigorously until emulsified.
  4. In a large mixing bowl, combine the cooled pasta, chopped chicken, cucumber, tomatoes, bell pepper, red onion, chickpeas, mozzarella, and pepperoncini.
  5. Pour about 3/4 of the dressing over the salad. Add the fresh parsley. Toss gently but thoroughly until everything is coated.
  6. Let the salad rest for at least 30 minutes before serving to allow flavors to meld. Toss with remaining dressing just before serving if needed.

Notes

Let pasta and chicken cool before dressing to prevent a gummy texture. For best flavor, let salad rest 30-60 minutes before serving. Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/chopped-high-protein-italian-pasta-salad/