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Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe

If you’re looking for a pasta salad that’s both satisfying and packed with protein, let me introduce you to my Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe. This isn’t your average pasta salad—it’s loaded with wholesome ingredients, a creamy ranch dressing that tastes homemade, and tender shredded chicken that brings the whole dish together perfectly. Whether you’re meal-prepping for the week or need a quick dish to bring to a picnic, this recipe works every time.

What truly makes this Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe stand out for me is how versatile it is. I love that it’s not just tasty but also full of fresh vegetables for crunch and nutrients. Plus, with chickpea pasta boosting the protein content, it doubles as a great post-workout meal or a fulfilling lunch. I’m excited to share some tips so you can nail it in your kitchen too!

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Why This Recipe Works

  • Balanced Nutrition: Chickpea pasta and chicken provide a hearty protein boost while the veggies add fiber and crunch.
  • Creamy Ranch Dressing: A homemade ranch dressing with Greek yogurt delivers tanginess without heaviness, making it feel fresh and light.
  • Easy Prep & Versatility: You can prepare it ahead of time, making it perfect for lunches, picnics, or dinner on busy days.
  • Flavor Fusion: The combo of dill, paprika, and nutritional yeast or parmesan adds layers of flavor you’ll crave again and again.

Ingredients & Why They Work

Let’s talk about why the ingredients in this Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe come together so beautifully. The protein-packed chickpea pasta forms a sturdy base, while fresh, crunchy vegetables give freshness and texture. Using nutritional yeast or parmesan adds a subtle cheesy note that pairs wonderfully with the ranch herbs.

  • Chickpea pasta: High in protein and fiber, it keeps the salad hearty and satisfying without the heaviness of regular pasta.
  • Broccoli: Adds crunch and a mild, slightly earthy flavor along with vitamin C and fiber.
  • Red bell pepper: Brightens the dish with color and sweetness.
  • Cucumber: Brings a refreshing bite that balances the creaminess.
  • Nutritional yeast or parmesan cheese: Provides cheesy umami flavor and a little extra protein.
  • Coleslaw mix: A quick way to add cabbage and carrot for texture and nutrients without chopping.
  • Chicken breasts: The lean protein star, seasoned simply and baked to juicy perfection.
  • Greek yogurt: The creamy base of the dressing—it’s tangy and light compared to mayo.
  • Mayonnaise (optional): Adds richness and smooth texture; feel free to adjust or omit depending on your taste preferences.
  • Dijon mustard: Adds a subtle kick and depth to the dressing.
  • Lemon juice: Brightens flavors and keeps the dressing fresh.
  • Fresh dill: Brings that classic ranch herb flavor that’s fresh and aromatic.
  • Garlic powder & onion powder: Pantry staples that round out the savory taste.
  • Olive oil & spices for chicken: Help lock in moisture and create flavorful shredded bites.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe as a flexible template—perfect for tweaking. Sometimes I swap out the chicken for grilled shrimp or use turkey breast to keep things lighter. You can easily personalize the veggie mix based on what’s fresh or what you love.

  • Variation: I once added chopped avocado and green onions for a creamier, herbaceous twist, which instantly became a family favorite.
  • Dietary modification: For dairy-free, swap Greek yogurt with a plant-based yogurt and use vegan mayo or omit it altogether.
  • Seasonal change: Swap broccoli for asparagus tips in spring or roasted sweet potatoes for a heartier winter version.

Step-by-Step: How I Make Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe

Step 1: Roast or Poach the Chicken

I start by coating the chicken breasts with olive oil and rubbing on garlic powder, paprika, salt, and pepper. Baking it at 450°F for about 18-22 minutes results in juicy, flavorful meat every time—just keep an eye to avoid drying out. Once it cools, I shred the chicken by hand or with two forks because I love that rustic texture.

Step 2: Cook the Pasta Al Dente

Follow the chickpea pasta’s package instructions but aim for al dente—soft yet firm, so it holds up well in the salad without getting mushy. Drain and let it cool, which helps it soak up the dressing better and keeps your salad fresh longer.

Step 3: Whisk Together the Creamy Ranch Dressing

I combine Greek yogurt, a touch of mayo for richness (optional), dijon mustard, lemon juice, fresh dill, water to loosen it up, and the garlic and onion powders. Whisk it until smooth and tangy—it literally smells like summer campfires and fresh herbs in a bowl.

Step 4: Toss Everything and Serve

In a large bowl, mix the cooled pasta, shredded chicken, fresh veggies, and nutritional yeast or parmesan. Pour your homemade ranch dressing over the top and toss everything gently but thoroughly—so every bite has that creamy flavor. I usually add a bit more parmesan for garnish and extra seasoning to taste.

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Tips from My Kitchen

  • Don’t Overcook Chickpea Pasta: It can become mushy quickly, so keep a close eye and taste early.
  • Shredding Chicken Made Easy: I throw the warm chicken in my stand mixer with the paddle attachment for 20 seconds to shred it super fast.
  • Make Dressing Ahead: Mixing the ranch dressing a day before helps the flavors meld, making the salad even tastier.
  • Add Dressing Gradually: Pour a little at a time when tossing to avoid overdressing your salad and soggy pasta.

How to Serve Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe

A bowl filled with a creamy pasta salad showing about three layers: the bottom layer is a mix of small curved pasta pieces in light beige, the middle layer has chopped green broccoli and light green lettuce mixed with thin white onion slices, and the top layer is scattered with bright red bell pepper chunks and green dill sprigs. The bowl is white with soft blue patterns, sitting on a white marbled surface. The salad looks fresh and colorful with a mix of smooth and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple but impactful—extra flakes of parmesan cheese, a sprinkle of fresh chopped dill or parsley, and occasionally some toasted sunflower seeds for crunch. A pinch of smoked paprika on top brings a lovely aroma and a subtle smoky flavor that pairs wonderfully with the creamy ranch.

Side Dishes

Since this salad is loaded with protein and veggies, I often keep sides light: think fresh fruit slices, a crisp green salad with vinaigrette, or crunchy baked pita chips. For a more substantial meal, pairing it with grilled corn on the cob or warm garlic bread rounds things out perfectly.

Creative Ways to Present

For parties or potlucks, I like serving the salad in colorful mason jars layered with veggies and chicken first, then the pasta and ranch dressing on top for a stunning presentation. It’s also fun to build individual salad bowls so each guest can customize their toppings and garnishes.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it keeps really well for up to 3 days. The flavors actually deepen after resting overnight, which means your Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe tastes even better the next day. Just give it a quick gentle toss before serving.

Freezing

I don’t recommend freezing this salad because the fresh veggies and creamy dressing can get watery and lose their texture after thawing. Instead, freeze just the cooked chicken separately if you want to prep components ahead of time.

Reheating

If you want to warm up the chicken separately, I do so gently in a skillet over low heat with a splash of water or broth to keep it moist. The salad is best served cold or at room temperature, so I avoid reheating the whole dish to preserve the texture and creaminess.

FAQs

  1. Can I use other types of pasta in this recipe?

    Absolutely! While chickpea pasta adds extra protein and fiber, you can swap in any higher-protein pasta or even whole grain pasta depending on your preference. Just be careful to cook it al dente to avoid mushiness in the salad.

  2. Is it necessary to use mayonnaise in the dressing?

    Not at all! The mayonnaise adds creaminess and balances the tang of the Greek yogurt, but feel free to omit it or substitute with more yogurt if you prefer a lighter dressing or dairy-free version.

  3. How long can I store the pasta salad?

    The salad keeps great in the fridge for up to three days. I recommend storing it in an airtight container and giving it a gentle stir before serving to refresh the flavors and texture.

  4. Can I prepare this salad ahead for a picnic?

    Yes! Prepare all components in advance, toss with the dressing just before serving to keep the veggies crisp and pasta fresh. Transport it in a cooler to keep it chilled.

Final Thoughts

Making this Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe has become a staple in my kitchen because it’s reliable, flavorful, and packed with good-for-you ingredients. Whether you’re feeding the family or packing lunch for yourself, it’s a dish that genuinely satisfies and doesn’t compromise on taste or nutrition. Give it a try—and I promise, this recipe will find a happy spot in your week just like it did in mine!

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Creamy Ranch Protein Pasta Salad with Chicken and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 14 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Description

A creamy and protein-packed ranch pasta salad made with chickpea pasta, tender shredded chicken, fresh vegetables, and a flavorful homemade Greek yogurt ranch dressing. Perfect as a healthy lunch or light dinner.


Ingredients

For the 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

For the Chicken

  • 2 chicken breasts (425 g)
  • 1 tablespoon olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the 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

  1. Preheat Oven: Preheat the oven to 450°F to prepare for baking the chicken.
  2. Cook Pasta: Cook the chickpea pasta according to package instructions until al dente. Drain and set aside to cool.
  3. Make Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), dijon mustard, lemon juice, fresh dill, water, garlic powder, onion powder, and salt until smooth and well combined.
  4. Prepare Chicken: Coat the chicken breasts in olive oil and rub with garlic powder, paprika, salt, and black pepper. Place in a large glass dish and bake for 20 minutes until fully cooked but still juicy. Allow the chicken to cool slightly.
  5. Shred Chicken: Once cooled, shred the chicken using a stand mixer on high, two forks, or by hand until finely shredded.
  6. Assemble Salad: In a large salad bowl, combine the cooked pasta, shredded chicken, chopped broccoli, diced red bell pepper, diced cucumber, nutritional yeast (or parmesan cheese), and coleslaw mix.
  7. Toss Salad: Pour the dressing over the salad ingredients and toss well to evenly coat everything with the creamy ranch dressing.
  8. Serve: Garnish with additional parmesan cheese or spices as desired and serve chilled or at room temperature.

Notes

  • Mayonnaise can be substituted entirely with additional Greek yogurt for a lighter, tangier dressing.
  • Use a stand mixer to shred chicken quickly, or shred by hand with two forks if a mixer is not available.
  • Adjust seasoning in dressing to taste, adding more lemon juice or dill for extra brightness.
  • This salad can be prepared ahead and stored in the refrigerator for up to 3 days for convenient meal prep.
  • Choose high-protein pasta such as chickpea or lentil pasta to boost protein content.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 7 g
  • Protein: 28 g
  • Cholesterol: 65 mg

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