Too hot to turn on the oven for a big meal? This creamy ranch protein pasta salad is exactly what you need right now.
It is light, fresh, and incredibly filling for the whole family. You will love how simple it is to toss together. It makes a refreshing summer lunch that keeps you full all afternoon.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy families. It uses Greek yogurt to keep things high in protein and low in fat. You get all that classic ranch flavor without any heavy creams.
It is perfect for your next healthy reset or Sunday meal prep. The flavors actually get better as it sits in the fridge. Your kids will love the creamy texture and familiar taste.
Simple Method
Making this salad is as easy as boiling water. You just cook your pasta and whisk a quick dressing. Even if you are a beginner cook, you can master this. There is no complicated technique involved here.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. We use seasonal produce like crisp cucumbers and sweet cherry tomatoes.
- 8 oz chickpea or lentil-based rotini pasta
- 2 cups cooked chicken breast, diced
- 1 cup non-fat plain Greek yogurt
- 1/4 cup skim milk
- 1 ounce dry ranch seasoning mix
- 1 cup cherry tomatoes, halved
- 1/2 cup English cucumber, diced
- 1/4 cup red onion, minced
- 1/2 cup orange bell pepper, diced
- 1/4 cup fresh parsley, chopped
Cooking Steps
- Cook the high-protein pasta in salted boiling water according to package instructions until al dente.
- Drain the pasta and rinse immediately with cold water to cool, then drain thoroughly.
- In a medium bowl, whisk together the Greek yogurt, milk, and dry ranch seasoning until smooth.
- In a large mixing bowl, combine the cooled pasta, chicken, tomatoes, cucumber, onion, and bell pepper.
- Add the yogurt dressing to the pasta mixture and fold gently until all components are thoroughly coated.
- Garnish with fresh parsley and refrigerate for 30 minutes to set before serving.
Best Ways to Enjoy It
Serve this salad chilled on a warm afternoon. It pairs perfectly with a glass of iced tea. You can pack it into individual containers for easy weekday lunches. It is also a huge hit at summer backyard gatherings.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. If the pasta looks dry, add a splash of milk. Give it a quick stir before serving to redistribute the dressing. Do not freeze this salad as the yogurt texture will change.
Recipe Tips
- Rinse your pasta in cold water to stop the cooking process immediately.
- Do not overcook the chickpea pasta or it may become mushy.
- Use a rotisserie chicken to save even more time on busy days.
- Let the salad chill for at least 30 minutes for the best flavor.
- Add extra black pepper if you want a little more zing.
- Chop your vegetables into small, even pieces for the perfect bite.
Ways to Switch It Up
- Swap the chicken for canned chickpeas to make it vegetarian.
- Add a pinch of cayenne pepper for a spicy ranch kick.
- Use gluten-free corn pasta if you prefer that texture.
- Stir in some fresh spinach for extra garden-fresh nutrients.
Quick Answers
Can I use regular pasta instead?
Yes, you can use any rotini pasta you like. Using chickpea pasta just adds a great protein boost to your meal.
Is this salad good for meal prep?
It is excellent for meal prep! The flavors meld together beautifully after a few hours in the refrigerator.
I hope this simple salad brings a little ease to your busy week. It is the perfect way to stay fueled and refreshed during the summer heat. Enjoy every creamy, crunchy bite!
— Katie Wood
Ingredients
- 8 oz chickpea or lentil-based rotini pasta
- 2 cups cooked chicken breast, diced
- 1 cup non -fat plain Greek yogurt
- 1/4 cup skim milk
- 1 ounce dry ranch seasoning mix
- 1 cup cherry tomatoes, halved
- 1/2 cup English cucumber, diced
- 1/4 cup red onion, minced
- 1/2 cup orange bell pepper, diced
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the high-protein pasta in salted boiling water according to package instructions until al dente.
- Drain the pasta and rinse immediately with cold water to cool, then drain thoroughly.
- In a medium bowl, whisk together the Greek yogurt, milk, and dry ranch seasoning until smooth.
- In a large mixing bowl, combine the cooled pasta, chicken, tomatoes, cucumber, onion, and bell pepper.
- Add the yogurt dressing to the pasta mixture and fold gently until all components are thoroughly coated.
- Garnish with fresh parsley and refrigerate for 30 minutes to set before serving.
