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Crisp High Protein Italian Pasta Salad

Crisp high protein Italian pasta salad with chicken and fresh vegetables
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This vibrant pasta salad is the ultimate make-ahead meal. Perfectly al dente pasta and fresh vegetables are tossed with shredded chicken and a zesty homemade Italian dressing for a satisfying, protein-packed lunch or dinner that stays crisp for days.

Ingredients

Scale
  • 12 oz short pasta (like rotini, farfalle, or penne)
  • 1 lb boneless, skinless chicken breasts, cooked and shredded or diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 large English cucumber, diced
  • 1 medium red bell pepper, diced
  • 1/2 medium red onion, thinly sliced
  • 1 (6 oz) jar marinated artichoke hearts, drained and roughly chopped
  • 1 (3.8 oz) can sliced black olives, drained
  • 4 oz fresh mozzarella pearls or cubed mozzarella
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 3/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain immediately and rinse thoroughly under cold running water to stop the cooking. Let drain well.
  2. While the pasta cooks, make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, onion powder, red pepper flakes (if using), salt, and black pepper until well combined.
  3. In a large mixing bowl, combine the cooled pasta, cooked chicken, halved tomatoes, diced cucumber, diced bell pepper, sliced red onion, chopped artichoke hearts, drained olives, and mozzarella.
  4. Pour about two-thirds of the prepared dressing over the salad ingredients. Gently toss everything together until evenly coated.
  5. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, stir in the fresh basil and grated Parmesan cheese. Add the remaining dressing if the salad seems dry, then toss to combine.

Notes

For best texture, always rinse the cooked pasta under cold water. The salad can be stored in an airtight container in the refrigerator for up to 4 days. For a vegetarian version, replace the chicken with two cans of drained chickpeas or white beans.

Nutrition

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