Go Back

High Protein Italian Pasta Salad

A bright, colorful pasta salad made with fresh veggies, savory chicken or chickpeas, and a zesty Italian dressing, perfect for summer gatherings or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Veggies
  • 8 oz pasta (fusilli or rotini) Cooked until al dente
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup bell peppers, diced
  • 1 cup cooked chicken or chickpeas For vegetarian option, use chickpeas
  • 1/2 cup mozzarella cheese, diced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh basil, chopped
Dressing and Seasoning
  • 1/4 cup Italian dressing
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to package directions until al dente. Drain and rinse with cold water.
  2. In a large bowl, combine the pasta, cherry tomatoes, cucumber, olives, bell peppers, cooked chicken or chickpeas, mozzarella, red onion, and basil.
  3. Drizzle with Italian dressing and toss to coat.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Make it a day ahead for even better flavor. This salad can be served as a side dish or a filling main, and it’s perfect for any occasion. Store in an airtight container for up to 5 days.