Bring a large pot of salted water to a boil and cook the high-protein pasta according to the package instructions until al dente. Drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it quickly. Set aside to drain completely.

If the chicken is not already cooked, season the chicken breast lightly with salt and pepper and cook it using your preferred method until it reaches an internal temperature of 165°F. Allow the chicken to rest for 5–10 minutes before dicing it into bite-sized pieces.

In a medium bowl, prepare the dressing by whisking together the Greek yogurt, olive oil, Dijon mustard, lemon juice, minced garlic, dried oregano, salt, black pepper, and grated Parmesan cheese until smooth and creamy.

Wash and prepare all vegetables by halving the cherry tomatoes, dicing the cucumber and bell pepper, finely chopping the red onion, and chopping the fresh parsley.

In a large mixing bowl, combine the cooled pasta, diced chicken breast, cherry tomatoes, cucumber, bell pepper, red onion, mozzarella pearls, and parsley.

Pour the prepared Greek yogurt dressing over the pasta mixture and gently toss until all ingredients are evenly coated. Be careful not to overmix, which can break down the pasta and vegetables.

Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together and improve the overall taste.

Before serving, stir the salad gently and add a splash of lemon juice or a spoonful of Greek yogurt if needed to refresh the dressing consistency.

Divide into individual portions and serve chilled as a satisfying lunch, post-workout meal, or easy meal-prep option throughout the week.

Store leftovers in airtight containers in the refrigerator for up to 4 days, stirring before each serving.