1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the high-protein pasta and cook according to package directions until al dente. This usually takes about 10-12 minutes.

2. Cool the Pasta: Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. This prevents the pasta from becoming mushy and helps the salad stay fresh. Set aside to drain completely.

3. Prepare the Fresh Ingredients: While the pasta is cooking and cooling, halve the cherry tomatoes, halve or quarter the fresh mozzarella balls, and chop or tear the fresh basil leaves. If using, shred or dice the cooked chicken breast.

4. Whisk the Dressing: In a small bowl, combine the extra virgin olive oil, balsamic glaze, red wine vinegar, Dijon mustard, and minced garlic. Whisk vigorously until the dressing is well combined and emulsified. Season with salt and freshly ground black pepper to taste.

5. Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, fresh mozzarella, and chopped basil. If using, add the cooked chicken breast.

6. Dress and Toss: Pour the prepared dressing over the pasta mixture. Gently toss all the ingredients together until everything is evenly coated.

7. Serve or Chill: Serve the pasta salad immediately, or for best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. A longer chill time will enhance the taste even more.