Creamy Ranch Protein Pasta Salad Recipe
This Creamy Ranch Protein Pasta Salad is a wholesome and satisfying dish packed with high-protein chickpea pasta, tender baked chicken breasts, fresh vegetables, and a tangy homemade ranch dressing. It’s the perfect blend of creamy, crunchy, and savory flavors, ideal for meal prepping, picnics, or a nutritious lunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Pasta and Vegetables
- 8 oz dry chickpea pasta (or higher protein pasta of choice)
- 1 cup raw broccoli, chopped
- 1 cup red bell pepper, diced
- ½ cup cucumber, diced
- 1.5 cups coleslaw mix
Cheese
- ¼ cup nutritional yeast (or parmesan cheese)
Chicken and Seasoning
- 2 chicken breasts (425g)
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
Dressing
- ¾ cup plain Greek yogurt
- 3 tbsp mayonnaise (optional, see notes)
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- 2 tbsp fresh dill
- 4 tbsp water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the chicken breasts.
- Cook Pasta: Boil the chickpea pasta according to the package instructions until it reaches al dente texture. Drain and set aside to cool.
- Make Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise (if using), dijon mustard, lemon juice, fresh dill, water, garlic powder, onion powder, and salt until smooth and well combined.
- Prepare and Bake Chicken: Coat the chicken breasts with olive oil and season evenly with garlic powder, paprika, salt, and black pepper. Place them in a large glass baking dish and bake in the preheated oven for 18-22 minutes, or until the chicken is cooked through but remains juicy. Allow to cool slightly before shredding.
- Shred Chicken: Shred the baked chicken using a stand mixer on high speed, two forks, or by hand until you have fine pieces suitable for the salad.
- Assemble Salad: In a large salad bowl, combine the cooled pasta, shredded chicken, chopped broccoli, diced red bell pepper, diced cucumber, nutritional yeast (or parmesan), and coleslaw mix.
- Toss and Serve: Pour the homemade ranch dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated. Garnish with extra parmesan or spices as desired and serve chilled or at room temperature.
Notes
- Mayonnaise is optional in the dressing and can be omitted for a lighter version or replaced with an alternative such as avocado or more Greek yogurt.
- Using chickpea pasta adds extra protein and fiber, making this salad more filling and nutritious.
- Fresh dill is key to authentic ranch flavor; if unavailable, dried dill can be used but use half the amount.
- The chicken can be cooked in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.
- This salad is great for meal prep as flavors develop nicely after sitting for a few hours.
Find it online: https://cozyplatter.com/creamy-ranch-protein-pasta-salad-recipe/
