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High Protein Italian Pasta Salad
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5 from 1 vote

HIGH-PROTEIN ITALIAN PASTA SALAD

Fresh, flavorful, and packed with protein, this high-protein Italian pasta salad with chicken, beans, and mozzarella is perfect for easy meals or get-togethers!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Italian
Keyword: healthy Italian pasta salad, healthy pasta salad, high protein Italian pasta salad, high protein pasta salad, Italian pasta salad
Servings: 10 servings

Ingredients

For The Pasta Salad:

  • 1 pound dried pasta
  • 2 cups cooked chicken breast chopped or shredded (about 10-12 ounces)
  • 1, 15.5- ounce can of cannellini beans or chickpeas rinsed and drained
  • 1 pint cherry tomatoes halved
  • 1 cup English cucumber diced
  • 1 cup red bell pepper diced
  • 1 cup fresh mozzarella pearls or shredded light mozzarella
  • 1/3 cup red onion finely diced
  • 1/4 cup black olives sliced
  • 1/3 cup pepperoncini slices optional
  • 1/4 cup fresh chopped basil optional

For The Italian Dressing:

  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon or stone-ground mustard
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste

Instructions

  • Cook the pasta until al dente according to package instructions. Then, drain the pasta and rinse it with cold water. Let it cool completely.
  • Prepare the other ingredients. Chop or shred the cooked chicken. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely dice the red onion, slice the olives and pepperoncini, and chop the fresh basil. Rinse and drain the beans.
  • In a large bowl, combine the cooked pasta, cooked chicken, tomatoes, cucumber, bell pepper, onion, olives, mozzarella, beans, pepperoncini, and basil.
  • Make the Dressing. In a small bowl, whisk together the red wine vinegar, olive oil, oregano, dried basil, garlic powder, onion powder, Dijon mustard, salt, and pepper until well combined.
  • Pour the dressing over the pasta salad and toss until everything is evenly coated.
  • Serve the pasta salad immediately or cover and refrigerate it for at least 30 minutes to allow the flavors to blend further.

Video

Notes

  • Pasta: Use rotini pasta for this recipe, or swap it with penne or fusilli. Any short pasta shape will work well. Or, you can use a high-fiber or high-protein pasta made from whole wheat, chickpeas, or lentils. Choose your favorite!
  • Salami: For a classic Italian deli flavor, add 1 ½ to 2 ounces of salami or turkey pepperoni, sliced or diced.
  • Red Wine Vinegar Swap: You can replace the red wine vinegar in the dressing with lemon juice.
  • Vegetarian Option: Omit the chicken and add an extra can of cannellini or garbanzo beans.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
 
WW Points: 4 points per serving when made with high-fiber pasta and light mozzarella cheese; each serving is about 1 cup of pasta salad
To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 39g | Protein: 18g | Fat: 6g | Saturated Fat: 1.5g | Cholesterol: 24mg | Sodium: 348mg | Fiber: 6g | Sugar: 2g