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High-Protein Italian Pasta Salad

High-Protein Italian Pasta Salad

This High-Protein Italian Pasta Salad is an absolute breeze to whip up, promising a delicious and incredibly satisfying meal that’s perfect for lunches, dinners, or potlucks. Its simplicity belies its rich flavor profile, featuring a delightful combination of textures and a creamy, herby dressing that ties everything together.
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Prep Time 25 minutes
Chill Time 30 minutes
Course: Main Course, Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound whole wheat rotini pasta cook according to package directions until al dente
  • 1 pound boneless, skinless chicken breast, cooked and diced ensure cooked
  • 1 cup chopped salami
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped cucumber
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup chopped red onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
Dressing
  • 1/2 cup extra virgin olive oil the base of our flavorful dressing
  • 1/4 cup red wine vinegar adds a tangy zip
  • 2 tablespoons Dijon mustard for emulsification and a subtle kick
  • 1 clove garlic, minced aromatic depth
  • 1 teaspoon dried oregano classic Italian herb
  • 1/2 teaspoon dried basil another cornerstone of Italian flavor
  • Salt and freshly ground black pepper to taste (essential for balancing flavors)

Equipment

  • Large pot,
  • Mixing bowl
  • Small bowl or jar

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the whole wheat rotini pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and prevent it from sticking. Set aside in a large mixing bowl.
    1 pound whole wheat rotini pasta
  2. Ensure your boneless, skinless chicken breast is cooked. You can boil, bake, or grill it. Once cooked, allow it to cool slightly and then dice it into bite-sized pieces. Add the diced chicken to the bowl with the cooked pasta.
    1 pound boneless, skinless chicken breast, cooked and diced
  3. Halve the cherry tomatoes and chop the cucumber, red onion, and green bell pepper into manageable pieces. Halve the pitted Kalamata olives. Add all these prepared vegetables to the mixing bowl with the pasta and chicken.
    1 cup cherry tomatoes, halved, 1 cup chopped cucumber, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/2 cup Kalamata olives, pitted and halved
  4. Finely chop the salami into small pieces and add it to the bowl. Grate the Parmesan cheese and chop the fresh parsley, then add them to the mixture as well.
    1 cup chopped salami, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley
  5. In a small bowl or a jar with a lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and dried basil. Whisk vigorously or shake the jar until the dressing is well emulsified and creamy. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
    1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 1 clove garlic, minced, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, Salt and freshly ground black pepper
  6. Pour the prepared dressing over the pasta, chicken, and vegetables in the large mixing bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Ensure every component gets a chance to absorb those delicious flavors.
  7. For the best flavor, cover the bowl and refrigerate the High-Protein Italian Pasta Salad for at least 30 minutes before serving. This allows the flavors to meld and deepen, creating an even more delightful taste experience.

Notes

Stores well in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 1-2 months.
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