Steps

• Begin by gathering all your fresh ingredients. Rinse the cherry tomatoes, cucumber, and basil. Halve the cherry tomatoes and dice the cucumber into small cubes. Use your chef's knife to thinly slice the red onion and chop the fresh basil leaves. This step is crucial to ensure all components blend seamlessly in the salad, providing a consistent taste and texture throughout.
• Cook the whole-grain pasta according to the package instructions. Opt for al dente texture to give your salad a firm yet tender bite. After cooking, drain the pasta using a colander and rinse it with cold water to stop further cooking and cool it down, retaining a fresh, firm texture. This cooling process makes the salad refreshing and pleasant when served.
• In a large mixing bowl, combine the cooked and cooled pasta with chickpeas, halved cherry tomatoes, diced cucumber, black olives, mozzarella balls, sliced red onion, and chopped basil leaves. Mixing all these ingredients will ensure the flavors meld together evenly, giving each bite a full range of taste sensations.
• Prepare the dressing by whisking together the extra virgin olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Drizzle the dressing over the salad and gently toss with a spoon or spatula until everything is well coated. The dressing enhances the flavors, bringing a zesty and aromatic balance to your protein-packed salad.
• For best results, let the salad sit in the refrigerator for at least 30 minutes. This resting time allows the flavors to marinate and become richer and more pronounced. When it’s time to serve, you'll have a well-coordinated and delightful high protein Italian pasta salad that everyone will enjoy.