Bring a large pot of water to a boil and cook the high-protein pasta according to the package directions. Stir occasionally during cooking to prevent the pasta from sticking together. For the best texture in a pasta salad, cook the pasta until it is tender but still slightly firm to the bite.

Once the pasta is cooked, carefully drain it in a colander and allow any excess water to drain away completely. Spread the pasta out slightly or transfer it to a large tray if you want it to cool faster. Let it cool completely before assembling the salad to prevent the vegetables from becoming soft and the dressing from being absorbed too quickly.

While the pasta cools, prepare the chicken breast. Season lightly with salt and black pepper if desired, then grill over medium-high heat for approximately 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a clean plate or cutting board and allow it to rest for at least 5 minutes. Resting helps the juices stay inside the meat, resulting in more tender and flavorful chicken.

After the chicken has rested, dice it into bite-sized cubes. Try to keep the pieces relatively uniform in size so the chicken is evenly distributed throughout the salad.

Wash the cucumber thoroughly under cold running water. Pat it dry and dice it into small, evenly sized pieces. The cucumber adds freshness and a satisfying crunch to every bite.

Rinse the cherry tomatoes and dry them well. Slice each tomato in half to release their natural sweetness and make them easier to mix into the salad.

Place the completely cooled high-protein pasta into a large mixing bowl. Using a large bowl provides enough room to combine all the ingredients without spilling.

Add the diced chicken, cucumber, and halved cherry tomatoes to the bowl with the pasta. Distribute the ingredients evenly before mixing.

Drizzle the light Italian dressing evenly over the ingredients. Start with the recommended amount and add more later if desired. The dressing should lightly coat the salad without overwhelming the other flavors.

Sprinkle the grated Parmesan cheese over the top of the mixture. The Parmesan adds a savory, slightly salty flavor that complements the chicken and vegetables beautifully.

Using a large spoon or salad tongs, gently toss everything together until the pasta, chicken, vegetables, dressing, and cheese are evenly combined. Avoid mixing too aggressively, which can break apart the tomatoes and affect the texture.

Taste the pasta salad and adjust the seasoning if needed. Add a pinch of salt, freshly ground black pepper, additional Parmesan cheese, or a little extra dressing according to your preference.

Serve immediately if desired, or place the salad in the refrigerator for 30–60 minutes before serving. Chilling allows the flavors to blend together and often makes the salad even more delicious.

If preparing for meal prep, divide the salad into individual airtight containers for convenient grab-and-go lunches throughout the week.

Store any leftovers in airtight containers in the refrigerator for up to 4 days. Give the salad a quick stir before serving, as some of the dressing may settle at the bottom during storage.