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Easy High Protein Italian Pasta Salad

Easy high protein Italian pasta salad with chicken and vegetables in a bowl.
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A vibrant and satisfying meal that combines tender pasta, lean chicken, crisp vegetables, and a zesty homemade Italian dressing. Perfect for meal prep, picnics, or a quick, protein-packed lunch. The flavors meld beautifully as it chills, making it even more delicious the next day.

Ingredients

Scale
  • 1 lb short pasta (rotini, penne, or farfalle)
  • 1 1/2 cups cooked, shredded chicken breast
  • 1 pint cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 cup sliced black olives
  • 1/2 cup cubed mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1 teaspoon honey or maple syrup (optional)

Instructions

  1. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cool water. Let drain well.
  2. While pasta cooks, make the dressing. In a jar or small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, basil, onion powder, salt, black pepper, and optional honey until well combined.
  3. In a very large mixing bowl, combine the cooled pasta, shredded chicken, halved tomatoes, diced cucumber, diced bell pepper, sliced red onion, chickpeas, olives, mozzarella, and Parmesan cheese.
  4. Pour about three-quarters of the dressing over the salad. Toss everything together until evenly coated. Add remaining dressing if desired. Stir in the fresh parsley.
  5. Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld. Toss gently once more before serving.

Notes

For best flavor, salt the pasta water generously. The salad stores well in an airtight container in the refrigerator for up to 4 days. For a vegetarian version, omit the chicken and add extra beans or tofu. Gluten-free pasta works well as a substitute.

Nutrition

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