Description
This Creamy Ranch Protein Pasta Salad is a delicious, protein-packed meal combining al-dente chickpea pasta, tender baked chicken breasts, and fresh vegetables tossed in a tangy homemade ranch dressing made with Greek yogurt. Perfect for a wholesome lunch or dinner, it offers a creamy texture with a fresh crunch and a boost of nutrients from broccoli, peppers, cucumbers, and a touch of dill.
Ingredients
Scale
Salad
- 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
- ¼ cup nutritional yeast or parmesan cheese
- 1.5 cups coleslaw mix
Chicken
- 2 chicken breasts 425g
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Dressing
- ¾ cup plain Greek yogurt
- 3 tablespoon mayonnaise (optional)
- 1 tablespoon dijon mustard
- 2 tablespoon lemon juice
- 2 tablespoon fresh dill
- 4 tablespoon water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 450°F to prepare for baking the chicken breasts.
- Cook Pasta: Cook the chickpea pasta according to package instructions until al dente. Once cooked, drain the pasta and set it aside to cool.
- Make Dressing: In a small bowl, whisk together plain Greek yogurt, mayonnaise (if using), dijon mustard, lemon juice, fresh dill, water, garlic powder, onion powder, and salt until smooth and well combined.
- Prepare Chicken: Coat the chicken breasts with olive oil, then rub with garlic powder, paprika, salt, and black pepper. Place the chicken in a glass baking dish and bake for 18-22 minutes until fully cooked but still juicy. Let it cool slightly.
- Shred Chicken: Shred the baked chicken breasts using a stand mixer on high, two forks, or by hand until finely shredded.
- 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 cheese, and coleslaw mix.
- Toss and Serve: Pour the ranch dressing over the salad ingredients and toss well to coat evenly. Garnish with additional parmesan cheese or seasonings if desired, then serve and enjoy your creamy ranch protein pasta salad!
Notes
- Mayonnaise can be fully substituted with additional Greek yogurt for a tangier, lighter dressing or used partially for a creamier texture.
- This recipe provides a high-protein yet fresh and vegetable-rich meal perfect for meal prep or quick lunches.
- Feel free to swap fresh dill for dried dill or other herbs like parsley for variation.
- The nutritional values provided are estimations; individual results may vary based on ingredient brands and quantities.
- Use gluten-free pasta if needed to accommodate gluten sensitivity, though chickpea pasta is typically gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 65 mg
